Banana Cupcakes with Chocolate Peanut Butter Frosting

The ultimate trio of your favorite flavors! Supermoist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.
Ingredients
Cupcakes
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
12 cup 100g packed light or dark brown sugar
34 cup 150g granulated sugar
3 large eggs at room temperature
1 and 12 cups 345g mashed bananas about 4 medium or 3 large ripe bananas
2 teaspoons pure vanilla extract
2 cups 250g allpurpose flour spooned leveled
1 teaspoon baking soda

12 teaspoon ground cinnamon
1 teaspoon salt
12 cup 120ml buttermilk
1 cup 180g mini or regular semisweet chocolate chips
Milk Chocolate Frosting
1 and 34 cups 210g confectioners sugar
14 cup 21g unsweetened cocoa powder
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
2 Tablespoons 30ml heavy cream or halfandhalf
1 teaspoon pure vanilla extract
salt to taste
Peanut Butter Frosting
34 cup 185g creamy peanut butter
14 cup 4 Tbsp 56g unsalted butter softened to room temperature
34 cup 90g confectioners sugar
1 teaspoon pure vanilla extract
3 Tablespoons 45ml heavy cream or halfandhalf
Instructions
Preheat oven to 350F 177C. Line two 12count muffin pans with 18 cupcake liners. Set aside.
Make the cupcakes Using a handheld or stand mixer fitted with a paddle attachment beat the butter brown sugar and granulated sugar together in a large bowl on medium speed until creamed. About 23 minutes. With the mixer running on low speed add the eggs one at a time beating well after each addition. Add the mashed bananas and vanilla beating on low speed for about 1 minute.
Whisk the flour baking soda cinnamon and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips
Spoon the batter evenly into 18 cupcake liners. Fill the unused cups onethird full with water to