Butterfinger Cupcakes

INGREDIENTS

For the cupcakes:

1 1/2 cups

plus 2 tbsp. all-purpose flour

2 tsp

baking powder

1/4 tsp

salt

8 tbsp

unsalted butter, at room temperature

1 1/2 cups

plus 2 tbsp. sugar

eggs

Scant 1 cup mashed ripe banana

2/3 cup

buttermilk

fun size Butterfinger bars, cut in half

For the frosting:

8 oz

cream cheese, at room temperature

4 tbsp

unsalted butter, softened

1/2 cup

creamy peanut butter

3 1/4 cups

confectioners’ sugar

1 cup

frozen whipped topping, thawed

For garnish:

fun size Butterfinger bars, coarsely chopped