Mix peanot butter, confectioners sugar and melted butter in a large bowl. If you want smooth to make the best, use hands for mixing everything. Then make balls and save in the freezer for 10 minutes. While the peanot balls are in freezer, melt the chocolate in the microwave. Take the peanot balls from freezer. Dip them into the chocolate and cover with it. When it’s well covered, put on the baking peper and wait until it gets cold.
In a medium bowl combine flour, cocoa powder, baking soda and salt.
In a large bowl mix egg and sugar until smooth, then add milk, vegetable oil and vanilla extract, stir well.
Put muffin pans into the muffin cups, spoon cupcake batter into them. Bake for 25 minutes at 150 C degrees (350F).
While cupcakes are baking, prepare peanot butter cream. In the standing mixer, mix egg whites, sugar and salt well. When the mixture combine well add butter, one by one. When it becomes creamy add peanot butter and combine well.
Put cream into the pastry bag. Pipe about 1/3 cup frosting onto each cupcake. Save cupcakes into the fridge for a hour.
Then make a chocolate glase, In a medium bowl put chocolate and vegetable oil and let them melt on the boiling water.
Put cupcakes in the chocolate glase by the bottom, carefully dip. Then pull up and let excess chocolate drop off. Let them cool.
Mix well applesauce, eggs, honey and mashed banana in blender. In a large bowl combine baking soda, salt and flour. Mix banana mixture and flour mixture. Grease loaf pan and pour batter into it. Bake for 60-65 minutes at 175 degrees. check with toothpick, if it comes out clean from center, the bread is ready. Cool bread into the pan 10 minutes.