Chocolate, Peanut Butter & Banana Cupcakes
  • 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
  1. Oven Temperature: 375°F
  2. *Preheat oven and place a medium sized platter in the freezer
  3. *Beat the peanut butter, sliced banana, oil, and water until mostly smooth or very little banana pieces are visible
  4. *Add the egg, cocoa powder, and cake mix; increase speed and beat on medium-high for 1 minute
  5. *Spoon equal amount of batter in lined muffin cups, filling about 2/3 full
  6. *Bake on center rack for 15-20 minutes or until wooden toothpick comes out clean
  7. *Remove cupcakes and place on platter in the freezer; freeze for about 8 minutes to quickly cool cupcakes
  8. *While the cakes cool, make the frosting
  9. *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)
  10. *Frost cupcakes and sprinkle tops with chopped peanuts; garnish with banana chip
  11. Recipe Tips
  12. *Use fresh banana instead of dried chips, if you prefer
  13. *Sprinkle crushed peanut butter cups or drizzle chocolate over frosting before adding banana top
A Food Network Recipe