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Chocolate, Peanut Butter & Banana Cupcakes

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Member since 2015

Serves | Prep Time | Cook Time


1/4 cup Creamy Peanut Butter
1 cup Ripe Banana, Sliced & Firmly Packed
1 Tbsp Canola Oil
3 Tbsp Water
1 Egg
1 Tbsp Cocoa Powder
1 Devil's Food Cake Mix
2 1/2 Tbsp Butter, Softened
1/4 cup Creamy Peanut Butter
1/2 tsp Powdered Sugar
1 1/2 tsp Milk
2 1/2 Tbsp Roasted & Lightly Salted Peanuts, Chopped
10 Dried Bananas

Oven Temperature: 375°F

*Preheat oven and place a medium sized platter in the freezer

*Beat the peanut butter, sliced banana, oil, and water until mostly smooth or very little banana pieces are visible

*Add the egg, cocoa powder, and cake mix; increase speed and beat on medium-high for 1 minute

*Spoon equal amount of batter in lined muffin cups, filling about 2/3 full

*Bake on center rack for 15-20 minutes or until wooden toothpick comes out clean

*Remove cupcakes and place on platter in the freezer; freeze for about 8 minutes to quickly cool cupcakes

*While the cakes cool, make the frosting

*Beat together butter and peanut butter until smooth; gradually beat in the powdered sugar and 1 1/2 tsp milk, until frosting reaches a spreadable consistency (add more milk if necessary)

*Frost cupcakes and sprinkle tops with chopped peanuts; garnish with banana chip

Recipe Tips

*Use fresh banana instead of dried chips, if you prefer

*Sprinkle crushed peanut butter cups or drizzle chocolate over frosting before adding banana top

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