Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, add the butter and sugars. Beat with a handheld mixer until combined.

Add the vanilla Greek yogurt, honey and vanilla extract.

Slowly beat in the eggs, one at a time.

Combine the dry mixture and wet mixture together until just incorporated.

Add the bananas, being careful not to over-mix.

Using an ice cream scoop, fill each cupcake liner 3/4 full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

While the cakes are baking, use mixer on low speed to combine and cream powdered sugar, peanut butter, butter, vanilla, honey and salt in bowl.. Stop the mixer and scrape down sides of the bowl, then add the heavy cream and beat on high speed until frosting is smooth and fluffy.

Pipe on completely cooled cupcakes.

Top with some chopped snicker bars.