Chocolate Peanut Butter Banana Cupcakes

Chocolate Peanut Butter Banana Cupcakes

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Ingredients

Cupcakes
1/4 cup creamy peanut butter (I used Jif)
1 cup ripe banana, mashed and firmly packed
1 Tbsp canola oil
3 Tbsp water
1 large egg
1 Tbsp Dutch process cocoa powder
1 (9oz) pkg devil’s food cake mix w/o pudding
Peanut Butter Frosting
5 Tbsp unsalted butter, softened
1/2 cup creamy peanut butter (I used Jif)
2/3 cup plus 2 Tbsp powdered sugar
1 – 1 1/2 Tbsp whole milk
1 milk chocolate bar, peeled into curls

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Directions

1. Preheat oven to 375 degrees F.

2. Line 12 muffin cups with paper liners. Set aside.

3. To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.

4. Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.

5. Remove cupcakes from the pan and place on a wire rack until completely cool.

6. While the cakes cool, make the frosting. With an electric mixer, beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Garnish each cupcake with milk chocolate curls.

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