Chocolate, Peanut Butter and Banana Cupcakes

Total Time:
1 hr 5 min
45 min
20 min

10 cupcakes

  • Cupcakes:
  • 1/4 cup creamy peanut butter (recommended: Skippy)
  • 1 cup sliced and firmly packed, ripe banana
  • 1 tablespoon canola oil
  • 3 tablespoons water
  • 1 large egg
  • 1 tablespoon Dutch process cocoa powder
  • 1 (9-ounce) package devil's food cake mix without pudding (recommended: Jiffy)
  • Peanut Butter Frosting:
  • 2 1/2 tablespoons softened unsalted butter
  • 1/4 cup creamy peanut butter (recommended: Skippy)
  • 1/3 cup plus 2 1/4 teaspoons powdered sugar
  • 1 1/2 to 2 teaspoons whole milk
  • 2 1/2 tablespoons roasted and lightly salted chopped peanuts
  • 10 dried banana chips
  • 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.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    This recipe is featured in:

    Ultimate Baking Guide