Banana Coconut Chocolate Peanut Butter Cupcakes

Indulgent, rich and so addictive! I prefer them made with whole wheat pastry flour because it gives them an airy, moist texture but all-purpose works well too. Enjoy with a glass of milk!

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400. Grease a muffin tin or line the cups with paper liners.
  • Mix the butter, sugar, eggs and banana with a mixer on medium speed.
  • Sift in the flour, baking soda and salt. Mix on low just until combined.
  • With a wooden spoon, stir in vanilla, coconut and mini peanut butter cups.
  • Fill muffin cups 2/3 full and bake batter for 15 minutes or until a toothpick inserted in a cupcake comes out clean.
  • Let cool completely before frosting. Coconut Buttercream or Nutella-Peanut Butter frosting taste great!
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RECIPE MADE WITH LOVE BY

@HomeFryMama
Contributor
@HomeFryMama
Contributor
"Indulgent, rich and so addictive! I prefer them made with whole wheat pastry flour because it gives them an airy, moist texture but all-purpose works well too. Enjoy with a glass of milk!"
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  1. HomeFryMama
    Indulgent, rich and so addictive! I prefer them made with whole wheat pastry flour because it gives them an airy, moist texture but all-purpose works well too. Enjoy with a glass of milk!
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