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1
Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
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Line 10 standard (2 3/4-inch wide) muffin cups with paper liners.
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Set aside.
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4
To make the cupcakes, 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.
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On low speed beat in the egg, cocoa powder and the cake mix.
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Increase speed to medium-high and beat for 1 minute or until batter is well blended.
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Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full.
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Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
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9
Remove cupcakes from the pan and place on the platter in the freezer.
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10
Freeze for 8 minutes to quickly cool the cupcakes.
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11
While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth.
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12
Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency.
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(If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.)
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Frost cupcakes.
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Sprinkle the tops with an even amount of the chopped peanuts.
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Garnish the tops of each cake with a dried banana chip.
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17
A viewer, who may not be a professional cook, provided this recipe.
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18
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
