Chocolate, peanut butter and banana cupcakes

  • For the cupcakes
  • 50g creamy peanut butter
  • 150g ripe banana, sliced
  • 15ml rapeseed oil
  • 45ml water
  • 1 large egg
  • 1 tbsp Dutch process cocoa powder
  • 275g packet Devil's food cake mix
  • For the peanut butter icing
  • 40g softened unsalted butter
  • 50g creamy peanut butter
  • 50g icing sugar
  • 8 to 10ml whole milk
  • 2 1/2 tbsp roasted and lightly salted chopped peanuts
  • 10 dried banana chips

Serves: 10 cakes

For the cupcakes:
1) Preheat the oven to 190C/Gas 5. Place a medium-size platter in the freezer. Line 10 standard (7cm wide) muffin cups with paper baking cases.

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.

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