Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners.
Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low. Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.
Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting.
Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium. Put the filling in a piping bag. Cut the tip of the piping bag 1/4-inch.
Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature. Stir occasionally until smooth. Remove from heat and set aside.
Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat. Stir constantly until the sugar has dissolved. Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment. Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed. Whip the frosting until cool and billowy, about 5 minutes. Put the frosting in a medium piping bag with desired piping tip.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jenna Siebert