For the banana peanut butter cupcakes, mash bananas and blend with milk. Add eggs and sugar and mix well again.
Now add the rest of the ingredients (don’t mix too long after adding flour). Divide the batter into 12 cupcake molds – a cupcake mold is advantageous because the batter is relatively liquid.
Bake at 200 °C in a preheated oven for 20-25 minutes and check with a wooden stick if they are done.
For the topping, mix all ingredients (except sugar) well and then add the sugar to taste. Depending on how sweet the peanut cream is, you may need more or less sugar.
Now the mass must be 1 hour in the refrigerator. Fill the cooled mass into a piping bag and pipe it in a spiral on the cooled cupcake base.
Finally, decorate the banana peanut butter cupcakes with a banana chip.