2) Place a medium-sized platter in the freezer. Line 10 standard muffin cups with paper liners. Set aside.
3) To make the cupcakes, beat the peanut butter, sliced banana, oil and water together in a large bowl until almost smooth, so that only a few very small pieces of banana are visible.
4) Add the egg, cocoa powder and the cake mix and beat for a further minute, until the mixture is well combined.
5) Spoon an equal amount of batter into the lined muffin cups, filling them to 2/3 full. Bake on the centre shelf for 15 to 20 minutes, or until a skewer inserted into the centre of the cakes comes out clean.
6) Remove the cupcakes from the muffin tin and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
7) In the meantime, make the frosting. Beat the butter and peanut butter togetther until smooth. Gradually beat in the icing sugar and milk, until the frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.)
8) Spread the cupcakes with frosting. Sprinkle the tops with an even amount of the chopped peanuts. Decorate 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.