Chocolate Banana Peanut Butter Mini Cupcakes

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 cupcakes 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.

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