Banana Chocolate Chip Espresso Cupcakes With Peanut Butter Frosting

• CUPCAKE
• 1-1/2 cup Ripe Banana, Mashed
• 1/2 cups Sugar
• 1/4 cups Light Brown Sugar, Packed
• 1/2 cups Unsalted Butter, melted
• 1/4 cups Milk
• 1 whole Egg
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Instant Espresso Coffee
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 cups Semi-Sweet Chocolate Chips
• FROSTING
• 1 cup Powder Sugar
• 3/4 cups Creamy Peanut Butter
• 1/4 cups Unsalted Butter, Room Temperature
• 1/4 teaspoons Vanilla Extract
• 4 teaspoons Whipping Cream

1. CUPCAKE
2. Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.
3. In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate.
4. Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack.
6. FROSTING
7. Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls.
8. Pipe the frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles.

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Taken from tastykitchen.com/recipes/desserts/banana-chocolate-chip-espresso-cupcakes-with-peanut-butter-frosting/ (may not work)