Preheat the oven to 350°F / 175°C. Place 24 parchment liners into a cupcake molds.

In a small microwave safe bowl, melt the butter in 20 second intervals, stirring after each interval until it's just completely melted. In a small mixing bowl, mash up the banana until no chunks remain

To the banana, add in the melted butter, sugar, egg, vanilla, and instant coffee. Whisk vigorously until the mixture is cohesive and well combined.

Add in the flour, baking powder, and salt. Whisk together until only a few flour streaks remain. Add in the mini chocolate chips, then mix just until no flour streaks remain.

Divide the batter evenly between the 24 parchment liners. Bake for 15-18 minutes, or until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. (See my buttercream recipe under mocha cake). Share and enjoy!