Chocolate Covered Banana Cupcakes

1. Preheat oven to 350 F. Put paper liners into a 24-count mini cupcake pan or a 12-count regular cupcake pan. Push the mashed bananas into a bowl through strainer to remove all of the lumps.
2. Whip half cup of butter and sugar in the bowl of a stand mixer. Add eggs and blend well. Add salt, vanilla, and baking soda. Add one cup of flour, blend well, then mix in a half cup of cream. Add another cup of flour, blend, then add the half cup of creme fraiche. Add the final cup of flour, blend well, then mix in the last half cup of cream.
3. Add in the strained bananas and mix to combine. Pour batter into the prepared cupcake pans and bake for 12 minutes (a couple minutes longer for large cupcakes).
4. Whip 1 cup of butter in the clean bowl of your stand mixer. Add vanilla, tablespoon of cream and cocoa and mix to combine. Add a small amount of powdered sugar at a time until combined and desired frosting consistency is reached.
5. Either in the top of a double boiler or in the microwave (heating for 30 seconds at a time and stirring in between increments), melt one cup of chocolate. Then add a tablespoon of cream and stir. Spread ganache on top pf each cupcake creating a barrier between the cake and frosting. Pipe frosting on top of each cupcake and enjoy!