Preheat the oven to 325 (F).

Combine all of your dry ingredients in a bowl, mix slightly and pour into your stand mixer bowl fitted with the paddle attachment. Add the butter and beat on slow speed until you get the consistency of sand and everything is well combined.

Slowly add the milk into the flour mixture, mixing well until all the ingredients are combined. Add the eggs one at a time and mix well, scraping any unmixed ingredients from the side and bottom of the bowl with a rubber spatula.

Lastly, mix in the mashed banana by hand. I left some of my banana somewhat chunky so there would be lovely banana pieces in my cake.

Spoon the cake batter into cupcake liners in your muffin tin until two-thirds full and bake in the preheated oven for about 20 - 22 minutes, or until light golden and the cake bounces back when touched. Let the cupcakes cool slightly in the pan before placing onto a wire rack to cool completely.

Beat the confectioners' sugar, butter, and cocoa powder together in your mixer on medium-slow speed until the mixture comes together. Turn the mixer down to a slower speed, and add in the milk, a couple of teaspoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed and continue beating until the frosting is light and fluffy (for about 5 minutes).

Frost your cooled cupcakes and, when ready to serve, if decorating with the chocolate curls: microwave your chocolate for 10-15 seconds and simply use your vegetable peeler to shave and create chocolate curls. You can do this right over the cupcakes so the curls just land on top. Insert a chocolate wafer stick if adding and enjoy!!