Chocolate, Peanut Butter & Banana Cupcakes
Why I Love This Recipe
A Food Network Recipe
Ingredients You'll Need
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
Directions
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
