CwaC's Banana Split Cupcakes with Chocolate Dipped Cherry Cream Up Top

In a large bowl, combine:
2 sticks of butter
4 eggs
1 1/2 c. brown sugar
1 very ripe banana

1 tsp. banana flavoring
Cream until very well mixed, then add:
1 tsp. baking powder
1 c. milk
Place 2 cups of batter into a smaller bowl.

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In one bowl, add: In other bowl add:
1/3 c. Hershey's Special dark cocoa powder 1 1/3 c. flour
3/4 c. white flour 1 tsp. vanilla
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Beat each bowl just until mixed, then lightly fold chocolate batter into vanilla batter to create marbled effect. Spoon into prepared cupcake liners. Bake 350 degrees for 18-20 minutes.
While cupcakes are cooking, prepare cherry cream topping
by combining:
8 oz. cream cheese
1/4 c. finely chopped maraschino cherries
1/4 tsp. cherry extract
8 oz. Cool Whip
1/2 c. sugar
Refrigerate until ready to assemble cupcakes.
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Once cupcakes are cooked and cooled, assemble them by scooping a hefty amount of cherry cream atop each one, then dipping them in the following chocolate topping:
1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
1/2 c. butter + additional, if needed
To prepare topping, place all ingredients in a medium plastic bowl. Microwave for 20 seconds, then stir. Microwave for 20 seconds, then stir, repeating process JUST until chocolate is melted. It should not be very warm to the touch. (Following this step will allow your topping to maintain a shiny sheen, rather than a blotchy, overcooked finish. Even cupcakes don't like blotchy.) Add additional butter by the tablespoon, if needed, until chocolate mixture will run freely if tilted off a spoon. Once you've got the mixture just.right, dip cherry cream topped cupcakes in the chocolate mixture, then allow them to cool at room temperature until chocolate topping is firmed. Cover well and store in fridge overnight, if needed.