UBC Ponderosa Cake in a Cupcake!

I first made the UBC Ponderosa Cake a while back, and people really seemed to like it. So naturally, I had to try and see if it would work in cupcake form. I basically followed the recipe as it is, and baked it in cupcake papers instead of a big square pan. I've experimented a couple of times, and as luck would have it, my first trial came out better than the second time I tried it. The key is not to overfill the cupcake papers, like I did here. Ideally the cupcake papers should only be filled about two-thirds of the way. I kinda forgot and filled them almost to the top this time and hence they really puffed up after baking. Oops. Also, I find that it looked much better when I used mini chocolate chips (which I did in my first attempt, but ran out of for my second go at it), rather than the regular sized ones. Nonetheless, this is a super yummy cake... the combination of banana, chocolate and cinnamon sugar is just killer!I just love the crunchiness of the cinnamon sugar topping, mixed with the dark chocolate and the moist banana cake beneath it all!