Chocolate Banana Peanut Butter Mini Cupcakes

3 cheers for banana, peanut butter, and chocolate in one tiny cup cake

Bananas and chocolate are two powerhouse flavors made shrunk into one cute little guy iced with a harmony of peanut butter and sugar. Dessert with the frosting, and fine muffin without. Top with candied bacon for an Elvis style mini cupcake. Inspired by my pal Nicole's terrific baking!

Chocolate Banana Peanut Butter Mini Cupcakes

Cupcakes
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
2 very ripe large bananas
1/2 cup yogurt
1 1/2 teaspoons vanilla extract
1/2 bag of mini chocolate chips

Frosting
1 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2 tblsp salted butter, room temperature
2/3 cup powdered sugar
1 teaspoon vanilla extract

To bake cup cakes preheat oven to 350 degrees. Grease 24 mini muffins cups with butter. Whisk the first 4 ingredients in a bowl. With an electric mixer whip sugar and butter until fluffy, about 3 minutes. Add eggs and yolk, and mix until well combine. Smash up the banana with banana peel still on, and add to batter along with vanilla and yogurt. Mix for 1 minute. Add the dry ingredients in 2 additions mixing until just combine. Just before the last addition of flour is absorbed in the batter add mini chocolate chips. Fold 3-5 times until just combine. Spoon batter into muffin tins. Bake for 15-20 minutes. Cool in tins for 5 minutes before placing on racks to cool completely before frosting.

To make frosting beat peanut butter and butter in a small bowl. Add powdered sugar and vanilla and beat until creamy and smooth. Spread over cooled cupcakes. Keep chilled.

Thanks to Food2.com for re-posting this with a 4/20 twist.