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Banana Coconut Chocolate Peanut Butter Cupcakes

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“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:
12-16
YIELD:
12-16 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

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

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