Chocolate-Banana Cupcakes with Peanut Butter Icing Recipe

Name: Chocolate-Banana Cupcakes with Peanut Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 3/4 cup granulated sugar; 3/4 cup water; 1/2 cup mashed fully ripe bananas (about 2 small); 1/3 cup oil; 1-1/2 cups flour; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 bars (42 g each) Cadbury Dairy Milk Milk Chocolate Candy Bar, chopped, divided; 1/3 cup Kraft Whipped Peanut Butter; 1 cup icing sugar; 1/4 cup milk

Servings: persons

1 egg
3/4 cup granulated sugar
3/4 cup water
1/2 cup mashed fully ripe bananas (about 2 small)
1/3 cup oil
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 bars (42 g each) Cadbury Dairy Milk Milk Chocolate Candy Bar, chopped, divided
1/3 cup Kraft Whipped Peanut Butter
1 cup icing sugar
1/4 cup milk

1
Heat oven to 350 degrees F.
2
Whisk first 5 ingredients until well blended.
3
Mix flour, baking soda and salt in large bowl.
4
Stir in half the chocolate.
5
Add banana mixture; mix well.
6
Spoon into 12 muffin cups sprayed with cooking spray.
7
Bake 20 min.
8
or until toothpick inserted in centres comes out clean.
9
Cool in pan 10 min.
10
Remove to wire racks; cool completely.
11
Meanwhile, beat peanut butter, icing sugar and milk with mixer until well blended.
12
Refrigerate until ready to use.
13
Frost cupcakes with icing.
14
Top with remaining chocolate.

986

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, 3/4 cup granulated sugar, 3/4 cup water, 1/2 cup mashed fully ripe bananas (about 2 small), and more.

Yes, Chocolate-Banana Cupcakes with Peanut Butter Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Banana Cupcakes with Peanut Butter Icing

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