Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.
Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!
Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.
Melt together the chocolate chips and vegetable oil in the microwave until completely melted.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dorothy Tong, Cupcake Wars, 2010