•1 2/3 cups white whole wheat flour
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1 cup mashed bananas, about 2 large
•1/3 cup buttermilk
•1 teaspoon vanilla extract
•1/2 cup canola oil
•1 cup sugar
•2 large eggs
•2/3 cup chocolate chips (mini chips ideal)
•1/2 cup heavy cream
•2 tablespoons light corn syrup
•1 1/2 cups chocolate chips
•18 gingersnap cookies
•18 mini Oreos
•1 4 1/4 ounce tube white decorating frosting
•36 mini brown M&M’s
1. Preheat oven to 350 degrees F. Line 18 muffin cups. Combine first four ingredients in a bowl. In another bowl, blend bananas, buttermilk, and vanilla. Beat in oil and sugar. Gradually beat in flour mixture. Stir in 2/3 cup chocolate chips.
2. Fill cups. Bake 15 to 20 minutes. Let cool on a wire rack.
3. To Decorate: Heat cream and corn syrup in a saucepan until mixture begins to boil. Remove from heat; add 1-1/2 cups chocolate chips. Cover; let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into a plastic bag and refrigerate.
4. Cut gingersnaps to make a mouth. For ears, separate Oreo tops and bottoms and remove filling. Pipe on white frosting for eyes and top with M&M’s. Snip a small corner from bag of chocolate; pipe on hair and nostrils.