Cupcakes "Sunday"

Ingredients:

For cupcakes:

• 110 g (8 tbsp) butter
• 60 g chopped unsweetened chocolate
• 1 cup of sugar
• 2 large eggs
• 3/4 cup premium wheat flour
• 1/4 tsp baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup whole milk
• 1 mashed banana
• 1/4 cup chopped salted roasted peanuts

For the cream:

• 280 g (20 tbsp) butter at room temperature
• 330 g (2.5 cups) powdered sugar
• A pinch of salt
• 1.5 tsp vanilla extract
• 2 tbsp. whole milk
• 2 crushed ice cream cones

For the chocolate glaze:

• 170 g chopped semi-sweet chocolate
• 1.5 tbsp. l. coconut oil
• Rainbow sprinkles for decoration

Preparation:

1. Make the cupcakes: Preheat oven to 350°F (175°C). Line 12 muffin tins with parchment paper. In a large bowl, combine the butter and unsweetened chocolate; melt the mixture in the microwave, stirring every 30 seconds.
   
   Let cool slightly and stir in the sugar and eggs. Add the flour, baking powder, baking soda, and salt; mix thoroughly. Add the milk and stir until smooth, then stir in the banana and peanuts.
   
   Fill each muffin tin about two-thirds full with batter. Bake in the oven for 20 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
2. Meanwhile, prepare the cream: In a large bowl, beat the butter, sugar, and salt with a mixer on medium speed. Add the vanilla and milk; increase the mixer speed and beat thoroughly for 3 minutes.
   
   Add the crushed waffle cones and beat for another minute. Place the frosting in a pastry bag fitted with a round tip and frost the cupcakes. Refrigerate the finished cupcakes immediately for 20 minutes to allow the frosting to set.
3. Meanwhile, prepare the chocolate glaze: Combine the semisweet chocolate and coconut oil; stir every 30 seconds until melted in the microwave. Let the mixture cool slightly and pour into a wide glass.
   
   Dip the tops of the cupcakes one at a time into the chocolate; let any excess drip off. Place the cupcakes on a baking sheet, decorate with sprinkles, and refrigerate for at least 30 minutes, or preferably overnight.