Ingredients

• CUPCAKES:
• 3 medium ripe bananas
• 1/2 c unsalted butter, room temperature
• 1 c sugar
• 1/2 c light brown sugar, packed
• 4 eggs
• 1 tsp pure vanilla extract
• 1 1/2 c all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c buttermilk
• FROSTING & TOPPING:
• 8 oz cream cheese, room temperature
• 4 Tbsp unsalted butter, room temperature
• 1/2 c creamy peanut butter
• 1/8 tsp salt
• 3 c powdered sugar
• 1-3 Tbsp heavy cream, if needed
• 1 regular size Butterfinger® candy bar
• 12 banana chips for garnish, if desired

Instructions

1. To make cupcakes: Preheat oven to 350 degrees and line 2 12-cup regular muffin tins with cupcake liners. Cut bananas lengthwise, place on a small baking sheet and roast in the oven 5 minutes. Remove bananas to a medium bowl and mash with a potato masher.
2. In the bowl of an electric mixer, beat the butter, sugar and light brown sugar on medium high speed until light and creamy, about 3 minutes. Add eggs, one at a time, with mixer on medium speed. Add vanilla and mashed bananas and mix to combine.
3. In a medium bowl, whisk flour, baking powder and salt. Gradually add to batter in mixing bowl, alternating with buttermilk, just until incorporated. Fill cupcake liners 2/3 full and bake 17-18 minutes, until a toothpick comes out clean but do not overbake. Cool in pan 5 minutes then remove to a cooling rack to cool completely.
4. To make frosting: In the bowl of an electric mixer, beat cream cheese and butter 2-3 minutes on medium high speed until light and fluffy. Add peanut butter and continue beating 1 minute. With mixer on low speed, gradually add powdered sugar ¼ cup at a time. Add cream, 1 teaspoon at a time, if needed, or until frosting is spreadable. Beat on high 2 minutes until fluffy.

http://www.paulatodora.com/candy-crush-peanut-butter-banana-cupcakes/