BANANA COCONUT CHOCOLATE PEANUT BUTTER CUPCAKES
Indulgent, rich and so addictive! I prefer them made with whole wheat pastry flour because it gives them an airy, moist texture but all-purpose works well too. Enjoy with a glass of milk!
Provided by HomeFryMama
Categories Dessert
Time 25m
Yield 12-16 cupcakes, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
- Mix the butter, sugar, eggs and banana with a mixer on medium speed.
- Sift in the flour, baking soda and salt. Mix on low just until combined.
- With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
- Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
- Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!
Nutrition Facts : Calories 272.1, Fat 13.9, SaturatedFat 8.8, Cholesterol 61.5, Sodium 325.8, Carbohydrate 34.8, Fiber 1.1, Sugar 20.7, Protein 3.1
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