Preheat the oven to 170°C. Line 12 regular cupcake or muffin pans with cupcake liners.
Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low. Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.
Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.