Instructions

Make the cupcakes:

1. Preheat oven to 350F. Line cupcake pan. Set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together bananas, peanut butter, oil, egg and sugars.
3. Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not over mix. Fold in chocolate chips. Spoon batter into cupcake liners.
4. Bake for 18-23 minutes or until toothpick inserted into center comes out clean. Let cool for 10 minutes, then move cupcakes onto a cooling rack. Do not frost cupcakes until completely cool. Frost cupcakes with peanut butter frosting, then top with a spoonful of chocolate ganache.

Make the frosting:

1. Place the peanut butter and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, about 30 seconds.
2. Add the confectioners’ sugar, milk, and the vanilla. Blend with the mixer on low speed until the sugar is well combined, 1 minute, then increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk if the frosting seems too stiff.
3. Don’t be afraid to play with proportions. These are by no means hard and fast measurements. If you want the peanut butter flavor to be stronger…add more peanut butter. If you like sweeter or thicker frostings…add more sugar. If you like smoother, thinner frostings, add more milk. I don’t believe in settling for less than perfection. So play around until you have your perfect peanut butter frosting!

Make the ganache:

1. Microwave chocolate cups and 1 tablespoon milk or cream for 30 seconds. Stir until smooth. Add more milk until ganache reaches desired consistency.
2. Spoon on top of frosted cupcakes. Allow to cool and solidify completely before eating the heck out of those suckers.