Banana Coconut Chocolate Peanut Butter Cupcakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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! Ingredients:
3/4 cup butter |
1 cup granulated sugar |
2 eggs, beaten |
1 cup mashed banana |
1 1/2 cups all-purpose flour or 1 1/2 cups whole wheat pastry flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla |
1/2 cup shredded coconut |
1/2 cup frozen mini chocolate peanut butter cup |
Directions:
1. Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
2. Mix the butter, sugar, eggs and banana with a mixer on medium speed.
3. Sift in the flour, baking soda and salt. Mix on low just until combined.
4. With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
5. Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
6. Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!
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