Banana Chocolate Cupcakes with Peanut Butter Frosting

Banana Chocolate Cupcakes with Peanut Butter Frosting

I love how foods trend. Five years ago (or ten? Time goes too fast) cupcakes were everything and everywhere. Now they’re sort of dated; that’s just the thing, though. Why would something this delicious ever be dated? I think food trends are silly and will continue to make and enjoy things that taste delicious, whether they’re cool or not. Enter tuna noodle casserole from last week.

These cupcakes have been on my site since 2011 – you should have seen the picture. It was terrible. I made them exactly as written, and only ended up removing a tablespoon of liquid from the frosting, making it easier to work with. These were so good that I called my mom to come over, just to have one. And she did. And she was glad that she did. I made them just to update the recipe but, you see, the thing about delicious food is that it always finds a home. I gave two to my neighbor’s kids, brought eight to a pool play date, and finishing the rest the next day at another play date. Gone before they went the least bit stale. All rave reviews, and easy enough to make.

Banana Chocolate Cupcakes with Peanut Butter Frosting

Makes about 20

Cupcakes

1 1/2 c. sugar

1/2 c. (1 stick) unsalted butter, softened

2 large eggs

1 1/2 tsp. vanilla

2 c. all purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt salt

1 c. buttermilk

1 1/4 c. very ripe, mashed, banana (about 3)

1 c. semisweet or bittersweet chocolate chips, chopped

Frosting

2 c. powdered sugar

1 stick butter, softened

1 tsp. vanilla

1 c. creamy peanut butter

1-2 tbsp. buttermilk

1. Preheat oven to 350.

2. Cream butter and sugar with electric mixer on medium speed for at least 5 minutes, or until light and fluffy.

3. Add eggs, 1 at a time, and vanilla and beat in until combined.

4. In a medium bowl, whisk dry ingredients.

5. Add dry ingredients to creamed mixture alternately with your buttermilk. Start and end with dry.

6. Fold in banana and chopped chocolate.

7. Pour batter into lined cupcake tins, each hole 2/3 of the way full. Bake 25 minutes or until springy to the touch when you tap the center with two fingers.

8. After five minutes, remove from tin and let cool completely on wire rack.

9. To make frosting, beat butter, powdered sugar, and vanilla on medium high speed until totally creamy and light. Add peanut butter and continue to beat until smooth and combined. Add milk and beat until smooth and creamy, adding second tbsp. buttermilk for desired creaminess.

10. When cupcakes are cool, frost.

Cupcake sandwiches are easier to eat!

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