Chocolate Cupcake with Peanut Butter Frosting

Ingredients

Cupcakes

• 1 1/2 cups granulated sugar
• 10 Tablespoons butter, at room temperature
• 2 teaspoons pure vanilla extract
• 2 mashed bananas
• 2 cups all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• (Makes 24)

Frosting

• 1/2 cup butter, at room temperature
• 1 cup peanut butter
• 3 Tablespoons milk (or as needed)
• 2 cups confectioners' sugar
• 1 teaspoon cocoa powder
• Garnish optional* cake sprinkles

Directions

Cupcakes

1. Preheat oven to 350 degree F.
2. Line 24 muffin cups with paper liners.
3. Combine sugar, butter and vanilla extract in a large bowl and use an electric mixer to mix well.
4. Add banana, stirring well to combine.
5. To measure out the 2 cups of flour, spoon the flour into a dry measuring cup and level with a knife each time.
6. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.
7. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
8. Spoon the batter into the prepared muffin cups.
9. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center.
10. Remove to a cooling rack. After 5 minutes of cooling transfer the cupcakes out of the tins onto the cooling racks.
11. Allow to cool, before frosting.

Frosting

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
2. Gradually mix in the sugar and cocoa, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
3. Beat for at least 3 minutes for it to get good and fluffy.
4. Put the frosting into a piping bag and frost the cupcakes.
5. Cupcakes can be stored in a container with a lid.