White Chocolate, Peanut Butter and Banana Cupcakes

1/2 cup white chocolate chips

1/4 cup milk

2 large eggs

1/2 cup granulated sugar

2 very ripe bananas

1/4 cup creamy peanut butter

1/2 cup canola oil

1/2 cup sour cream

2 teaspoons pure vanilla extract

1 cup all purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda


1 cup creamy peanut butter

1 stick unsalted butter, softened

2-3 cups powdered sugar

1/4-1/2 cup milk

1. Preheat oven to 350 degrees F. and line 20 muffin cups with paper liners.

2. Place white chips in a medium bowl. Place milk into a microwave safe bowl and heat until hot, about 45 seconds. Pour over white chips, stirring until melted.

3. Add eggs, sugar, bananas, peanut butter, oil, sour cream and vanilla to stand mixer, beating until well combined. Drizzle in melted chocolate until combined. Place flour, salt and baking soda into a medium bowl, mixing to combine. Slowly add dry ingredients to wet ingredients, mixing until well combined. Scoop batter into lined muffin cups, filling about 3/4 way full. Bake for 18-22 minutes until baked through. Remove and let cool completely.

4. Beat Butter and peanut butter until creamy and smooth. Add powdered sugar and milk until you have a nice frosting consistency. Spread over cooled cupcakes. Top with banana chips and white chocolate squares if desired.

Makes 12 cupcakes