Chocolate-Banana Cupcakes with Peanut Butter Icing

10  Ratings
  • 20 min prep
  • 1 hr 40 min total
  • Makes 12 servings, 1 cupcake (78 g) each.


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Chocolate-Banana Cupcakes with Peanut Butter Icing Recipe

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, chopped, divided
  • 1/3 cup whipped peanut butter
  • 1 cup icing sugar
  • 1/4 cup milk

Instructions

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

Recipe Tips

Variation Omit frosting. Dust cooled cupcakes with a light sprinkling of icing sugar just before serving.

How to StoreKeep refrigerated.

127512

Nutrition Information

Makes 12 servings, 1 cupcake (78 g) each.

Nutrition per serving:

  • Calories 290 
  • Total fat 12 g
  • Saturated fat 2.5 g
  • Cholesterol 20 mg
  • Sodium 190 mg
  • Carbohydrate 42 g
  • Dietary fibre 1 g
  • Sugars 28 g
  • Protein 4 g
  • Vitamin A 2 %DV
  • Vitamin C 2 %DV
  • Calcium 2 %DV
  • Iron 8 %DV

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