Steps:
- Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
- Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
- To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced 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.
- 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.
- Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
- 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. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.
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RS Sajib Chowdhury
[email protected]These cupcakes are so good, I could eat them every day!
The_gamer
[email protected]I've made these cupcakes several times and they're always a hit. They're my go-to recipe for any party or potluck.
Delightsome Success
[email protected]These cupcakes are the perfect dessert for any occasion. They're easy to make, delicious, and everyone loves them.
Mody
[email protected]I love that these cupcakes can be made ahead of time. I made them the day before my party and they were still fresh and delicious the next day.
Olatunde Milo
[email protected]I made these cupcakes in mini muffin tins and they were perfect for a party. They were small enough to be eaten in one bite, and they were so cute!
Ebony Hodges
[email protected]I didn't have any peanut butter cups, so I used chopped peanuts instead. They were still delicious, but I think the peanut butter cups would have been better.
Md Hafij
[email protected]I accidentally used salted peanut butter in these cupcakes, but they still turned out great! The saltiness added a nice contrast to the sweetness of the chocolate and banana.
Michael Jeffreys
[email protected]I made these cupcakes gluten-free by using gluten-free flour. They were still moist and flavorful, but they didn't rise as much as the regular cupcakes.
Amanda Wilson
[email protected]I'm a vegan, so I used vegan butter and milk in these cupcakes. They were still delicious, but the texture was a little different.
Oritoke Gold
[email protected]I'm allergic to peanuts, so I substituted almond butter in these cupcakes. They turned out just as delicious!
Roro Love
[email protected]I made these cupcakes for a potluck and they were gone in minutes! Everyone loved them, even the people who don't usually like cupcakes.
Herbert ssekijoba
[email protected]These cupcakes are so cute and festive! I decorated them with chocolate chips and peanut butter cups, and they looked like they came from a bakery.
ONE Gamers
[email protected]I was skeptical about the banana in these cupcakes, but I was pleasantly surprised. It adds a subtle sweetness and moisture that makes them irresistible.
Alom Alom
[email protected]I love that these cupcakes are made with whole wheat flour and natural sweeteners. They're a healthier option than most cupcakes, but they still taste amazing.
Queen Electus
[email protected]I'm not a big baker, but these cupcakes were so easy to make. I followed the recipe exactly and they turned out perfectly.
Usman Aahraf
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge success! The kids loved them and I got lots of compliments from the parents.
Mir Shah
[email protected]These cupcakes were a hit at my party! They're so moist and flavorful, and the peanut butter and banana flavors go perfectly together. I'll definitely be making these again.