For the most intense flavor, select very ripe bananas for this recipe. Peel the bananas and mash them with a fork until mostly smooth. Set aside.
In a large bowl, sift together flour, sugar, baking soda, baking powder and pinch of salt. Next, add bananas, vanilla, milk and canola oil, and beat until well-combined.
Place muffin wrappers in a cupcake tin and spray with cooking spray. Add banana batter, filling each ¾ full.
Bake 20 minutes or until golden brown on top. Cool completely before frosting. Use your favorite chocolate frosting (I used store-bought) and then make a spider web on each cupcake.
To make the web, draw a straight line across the cupcake from one side to another, then cross in half and make another. You want six lines total so the design resembles a snowflake. Then start near the intersection of all the lines and connect each to make a circle. Repeat this process closer to the edge and the web should be complete. Decorate each cupcake with a fake spider.
Note: If you cannot find decorating gel, you can use plain white icing. Just place it in a piping bag or plastic baggie with the tip cut off.