Monkey See Monkey Do Cupcakes

Make frosting:

Heat cream in a small heavy saucepan over low heat until it just comes to a boil. Remove pan from heat and add chocolate. Let stand 2 minutes then whisk until smooth. Whisk in vanilla (if using). Let stand and cool, whisking gently every 15 to 20 minutes, until mixture has the consistency of creamy frosting, 1 to 1 1/2 hours. (If frosting becomes too stiff, set the pan in a larger one of hot water and stir gently to soften. If frosting is too loose, reset by whisking occasionally but gently as it cools.)

Make cupcakes:

Preheat oven to 350F with rack in middle. Line muffin cups with paper liners.

Peel bananas and place in a bowl. Mash well with a potato masher or fork (you should have about 1 cup). Set aside.

Whisk together flour, salt, and baking soda in a bowl.

Beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add dry ingredients and mix on low speed until just combined. Add bananas and mix until just combined. Divide batter among muffin cups and bake until golden and firm to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes. Remove cupcakes from pan and cool completely on rack.

Spread frosting on cupcakes and decorate with sprinkles. Top each with an animal cracker.

Make ahead: Cupcakes can be made 1 day ahead and kept in an airtight container at cool room temperature. Place animal crackers on top just before serving.