Heat the oven to 350 and line a 12 cup muffin pan with paper liners.
In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.
In a large bowl combine the flour, cinnamon, baking soda, baking powder, and salt until well mixed.
Mix together the wet & dry ingredients just until combined (ie: no big lumps)
Using a cookie scoop- scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown (mine were done in 18) and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely
To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency (i eyeballed the milk).
I then frosted the cupcakes with a large round tip & popped them in the freezer for about 20 min or so (while i prepared the chocolate)
To prepare the chocolate place the chips in a bowl & microwave in 30 sec increments until melted (make sure to stir as you go)- Once the chocolate is smooth, stir in the Canola Oil (i used 2 tblsp) & allow to cool for 10-15 min. Once cooled, pour into a tall cup (i used a simple plastic party cup)
And start dipping! dip the cupcake (frosting side down) as far down as you can. Allow the chocolate to drip off for a second & place on a wax paper lined baking sheet. You can pop them in the freezer for a few minutes to cool- or just give them about 10 minutes on the counter.
Then you can start getting excited- because you're about to eat up: