Banana Cupcakes with Chocolate Peanut Butter Frosting

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Ingredients

Cupcakes

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 3 large eggs, at room temperature
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup (120ml) buttermilk*
• 1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

• 1 and 3/4 cups (210g) confectioners’ sugar
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream or half-and-half*
• 1 teaspoon pure vanilla extract
• salt, to taste

Peanut Butter Frosting

• 3/4 cup (185g) creamy peanut butter
• 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 3 Tablespoons (45ml) heavy cream or half-and-half*