To make cupcakes:

Preheat the oven to 350 degrees F. Line 12 cup cupcake pan with paper liners.

Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

Beat the butter, sugar, and vanilla together until light and fluffy, about 2-3 minutes. Add the egg and egg yolk and beat until creamy. Add in the mashed bananas and beat until smooth. Slowly add in the flour mixture, alternating with the yogurt until all ingredients are combined.

Fill the cupcake liners about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove cupcakes and place on cooling rack for twenty minutes.

To make frosting: Place the powdered sugar, peanut butter, butter, in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

To make the chocolate glaze: In a microwave safe bowl, add chopped chocolate and heavy cream. Heat for 30 seconds at a time, and stir until smooth.

Spread frosting over each cupcakes and drizzle with chocolate glaze. Makes 16-18 cupcakes.