Chocolate-banana cupcakes instead of dinner

Ben and I spent our Saturday baking, watching the Seahawks (Ben), and knitting (me). We also joined forces to eat too many of these vegan banana cupcakes with chocolate frosting. You should make them tonight instead of spaghetti!

For the cupcakes:
1 banana, mashed
1 c. brown sugar
1/4 c. canola oil
2 c. flour
1/2 tsp baking soda
scant tsp. baking powder
dash of sea salt
1/2 c. (or less) soy milk

For the frosting:
1 1/2 T. soy margarine (you know that capital T means tablespoon, right?)
3/4 c. dark chocolate chips
3 T. soy milk

Mix together the banana, sugar, and oil. Add the flour, soda, powder, and salt, combining with as few strokes as possible. Add the soy milk little by little until it looks like cake batter--not too dry. (Sorry, that's the best I can do. Hopefully you can recognize nice cake batter when you see it, sweet pals.)

Using two cupcake pans, fill each compartment halfway (filling them all the way yields something more muffin-shaped--still delicious, but harder to frost well) and bake at 375 for 10-12 minutes, or until one of the cupcakes feels springy to the touch.

Make the frosting right before you're going to use it, because this isn't the light, fluffy Magnolia Bakery-style frosting that's full of shortening. No, it is the heavier, fudge-ier, practically-have-to-pour-it-on kind of frosting. To make it, melt the margarine and chocolate chips together. Add the soy milk little by little, not necessarily using all of it if the frosting starts to look thin. When the cupcakes are cool, frost them with a little spatula.