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- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup mashed bananas
- 1 cup sour cream
- 1/4 cup vegetable or canola oil
- **Nutella, if desired
- 1/2 cup salted butter, softened
- 1 cup smooth peanut butter (do not use all-natural peanut butter)
- 3 1/2- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Graham Crackers, crushed
- Semi-sweet chocolate, chopped
- Preheat oven to 350° F.
- Into the bowl of an electric mixer add flour, sugar, baking powder and salt. Mix together until combined and then add eggs, mashed bananas, sour cream and oil. Mix for about 2 minutes or until batter is mostly smooth.
- Pour into cupcake tins lined with cupcake liners until they are about 1/2 - 3/4 of the way full.
- Bake for about 15 minutes or until a toothpick inserted into the middle comes out clean.
- Let rest for about 5 minutes before moving to a cooling rack.
- Into the bowl of an electric mixer, add the butter and beat until light and fluffy. Stop, scrape down the sides and add the peanut butter, 3 1/2 cups of powdered sugar, heavy whipping cream, vanilla and salt. Mix together until smooth. Taste and adjust to your preference adding more powdered sugar to thicken, or more heavy whipping cream (1 tablespoon at a time) until the desired consistency is reached.
- Pipe frosting onto cooled cupcakes and sprinkle with graham cracker crumbs and semisweet chocolate chunks, if desired.
- If you want a Nutella surprise in the middle of these cupcakes, spoon out the center of each cupcake and pipe a teaspoon of Nutella into the center. Replace top, and frost as desired.
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