This is one of my favorite recipes, courtesy of Better Homes & Garden

~Ingredients
Nonstick spray for baking
6 ounces cream cheese, softened
1/4 cup sugar
1 egg
1-1/2 teaspoons instant espresso coffee powder
Dash salt
2 ounces semisweet chocolate, melted and cooled
2-1/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 bananas)
3/4 cup buttermilk or sour milk*
1/2 cup shortening
1 teaspoon vanilla
2 eggs
Banana Butter Frosting
Chocolate-covered coffee beans (optional)

~Directions
1. Preheat oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick spray for baking; set aside.
2. In a medium bowl, combine cream cheese and the 1/4 cup sugar. Beat with an electric mixer on medium-high speed until combined. Beat in the 1 egg, the espresso powder, and the dash salt. Stir in melted chocolate. Set aside.
3. In a large bowl, stir together flour, the 1-1/2 cups sugar, the baking powder, baking soda, and the 1/2 teaspoon salt. Add mashed bananas, buttermilk, shortening, and vanilla. Beat on low speed until combined. Add the 2 eggs; beat on medium speed for 2 minutes.
4. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Drop about 1 rounded teaspoon of the cream cheese mixture into each cup. Spoon the remaining batter over cream cheese mixture in muffin cups.
5. Bake for 15 to 18 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks
6. Prepare Banana Butter Frosting. Pour frosting over tops of cupcakes. If desired, sprinkle with chocolate-covered coffee beans. Makes 24 cupcakes.
*Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
Make-Ahead Tip: Prepare, bake, and cool cupcakes as directed. Place unfrosted cupcakes in a single layer in an airtight container; cover. Freeze for up to 1 month. To serve, thaw cupcakes at room temperature about 30 minutes. Prepare frosting and frost cupcakes as directed in step 6.
Banana Butter Frosting: In a medium bowl, beat 1/3 cup softened butter with an electric mixer on medium speed until smooth. Beat in 1/2 cup mashed ripe bananas. Gradually add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk and 1-1/2 teaspoons vanilla. Gradually beat in 2 cups powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach pouring consistency.

Banana Butter Frosting: In a medium bowl, beat 1/3 cup softened butter with an electric mixer on medium speed until smooth. Beat in 1/2 cup mashed ripe bananas. Gradually add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk and 1-1/2 teaspoons vanilla. Gradually beat in 2 cups powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach pouring consistency

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