Serves: 10 cakesFor the cupcakes:
2) 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.
3) On low speed beat in the egg, cocoa powder and the cake mix. Increase the speed to medium-high and beat for 1 minute or until the batter is well blended.
4) Spoon an equal amount of batter into each lined muffin cup, filling each paper case about 2/3 full. Bake on the centre rack for 15 to 20 minutes or until a wooden cocktail stick inserted into the centre of a cake comes out clean.
5) Remove the cupcakes from the tin and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
For the icing:
1) While the cakes cool, make the icing. With an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the icing sugar and 1 1/2 tsp milk until the icing reaches a spreadable consistency. (If needed, add up to an extra 1/2 tsp of milk to make frosting smooth.)
2) Ice the cupcakes. Sprinkle the tops with an even amount of the chopped peanuts and garnish the top of each cake with a dried banana chip, and then serve.
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.