Banana Peanut Butter Cup Cupcakes

Source - http://www.beckybakes.net/2012/02/17/banana-peanut-butter-cup-cupcakes/

Ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, softened

1/2 cup sugar

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

1/2 teaspoons banana extract (optional)

2 large eggs

2 large ripe bananas, peeled, and mashed

1 cup chopped peanut butter cups

1/2 cup (1 stick) butter

1 pkg. (8 oz.) cream cheese, cold

1/4 cup unsweetened cocoa

3 oz. semi-sweet chocolate, melted and cooled

1 teaspoon vanilla

3 cups powdered sugar

1-2 tablespoons milk

Instructions

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt.

Set aside.

In a mixing bowl, beat together the butter and sugar with a mixer until light and fluffy.

Add the sour cream, vanilla extract, and banana extract (if using).

Slowly beat in the eggs, one at a time.

Incorporate the dry mixture and wet mixtures together until thoroughly combined.

Stir in the bananas and peanut butter cups.

Using an ice cream scoop, fill each cupcake liner 3/4 full.

Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes.

Remove the cupcakes from the oven to a wire rack and let cool before frosting.

For frosting: With mixer, cream together butter, cream cheese, and cocoa until blended. Add cooled chocolate and vanilla and mix well. Beat in powdered sugar. Add in 1-2 tbsp of milk…just enough to give you the desired consistency for frosting. Frost liberally!

Notes

I used Reese’s PB cup minis in these. Since they are a bit heavy they tended to sink to the bottom of the cupcake, which in no way affected how delightful these were:-) Next time, I might try regular sized peanut butter cups chopped a little more finely.