Pupcakes (Cupcakes for Dogs)

2 ripe bananas, mashed
1/2 c. peanut butter
1/3 c. honey
2 eggs
1 1/2 c. flour
1/4 c. oil
3/4 c. water
Frosting:
1 lb. potatoes, peeled and cut into 1" pieces
2 T. honey
1/2 c. plain yogurt or sour cream
2-4 T. water
12 small dog bone biscuits, optional

Preheat oven to 350. Line muffin tins with cupcake papers. Place first 4 ingredients in large bowl. Whisk well until smooth. Add flour, oil, and water. Whisk until smooth. Divide into tins, filling 3/4 full. Bake 22 minutes until top is golden. Cool 30 minutes before frosting. Boil potato pieces in water for 20 minutes until very, very soft and starting to crumble. Drain. Return to empty pot. Add yogurt, honey and 2 T. water. Beat with mixer for 1 minute. Increase speed until smooth and creamy. Add more water if needed. Transfer to piping bag (or use a ziploc bag with a corner cut off) and pipe on top of cupcakes. Top with dog bone as garnish. Store in airtight container in refrigerator.