Preheat oven to 350 F degrees. Line cupcake pan with liners.

In a medium bowl, mash the banana until no more chunks remain. Whisk in the milk, oil, vanilla, egg and sugar until incorporated.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Make a well in the center of the flour and pour in the wet ingredients. Whisk together just until all the lumps are out.

Fill each cupcake liner 2/3 full.

Bake for 17-19 minutes or until a toothpick comes out clean.

Allow to cool in pans for 2-3 minutes before removing to a wire rack to cool completely.

In the bowl of your stand mixer, cream the butter until smooth. Add the smashed banana, vanilla and salt and mix until combined.

Add one cup of powdered sugar and mix on low until incorporated.

Add the cocoa powder and the remaining powdered sugar and mix on low until combined. Switch to high and beat for 1-2 minutes or until the color lightens.

Fill a piping bag fitted with a Wilton 1M closed star piping tip with frosting.

Pipe swirls of frosting onto each cupcake. NOTE: This frosting makes just enough for 12 cupcakes – so you don’t want to pipe too big of swirls on each cupcake.

Garnish each cupcake with a slice of fresh banana.