The perfect duo; peanut butter and banana. This combination is always amazing together and the bananas make these cupcakes super moist. I also used my go-to Vanilla Frosting that is always the perfect consistency and easy to work with.
1 box Golden Vanilla cake mix (I used Betty Crocker)
1 c. water
1/2 c. veggie oil
2 bananas, chopped
1 c. Reese's Peanut Butter Chips
In a large bowl, whisk the cake mix, water, oil and eggs together until you reach a smooth consistency. Fold in the chopped banana and peanut butter chips into the batter.
Line cupcake tins with paper liners (or use the free standing kind and place on a baking sheet, like shown in picture above). Fill each cupcake liner 2/3 of the way full with batter.
Bake in the oven for 21-26 minutes (more on the 26 minute side for the larger free-form), until the tops are golden brown and bounce back slightly when you push on them.
Let cool fully while making the vanilla frosting. Pipe the frosting on top of the cupcakes and set aside.
Peanut Butter Ganache:
2/3 c. Reese's Peanut Butter Chips
1-2 Tbs. heavy cream
In a small saucepan, melt the above ingredients together on medium heat, whisking frequently, until you reach a smooth consistency. Let cool for around 2 minutes before using a fork to drizzle on top of the frosted cupcakes. Add a banana chip on top for a slight bit of crunch!