Chocolate Banana Peanut Butter Cupcakes
We made these cupcakes this weekend. Emily recommended making them in the mini cupcake holder because they will be so rich. Smart move. Then we decided to top them with banana cream frosting. They couldn’t be more decadent.
Peanut Butter Filling
1/3 cup packed brown sugar
1/3 cup peanut butter
Mix all these ingredients and set aside.
Banana Chocolate Cupcakes
11 tablespoons unsalted butter (swear)
9 ounces semi-sweet chocolate, chopped
4 ounces bitter sweet chocolate, chopped
1 1/3 cup sugar
4 large eggs
1 cup flour
1/3 cup unsweetened cocoa
1/4 tsp. baking soda
1 medium banana (ripe and mashed)
Melt butter and semi-sweet and bitter sweet chocolates together over a very low heat (set aside to cool)
Beat together eggs and sugar
Add flour, cocoa, baking soda and salt. Beat thoroughly
Add melted/cooled chocolate mixture. Beat thoroughly
Add in mashed banana. Beat thoroughly.
I did not have the small paper holders so we used the non-stick spray intensely to insure that they cupcakes would pop out. It worked beautifully. Fill the tins about 1/3, then drop a small amount of peanut butter mixture into each, then top off with the batter to the top. If you are using regular sized tins, I’d put about 1 tsp. of peanut butter mixture into the regular sized tins.
Bakes for about 20 minutes at 350. Makes about 24 cupcakes.
1 stick unsalted butter, softened
4 cups confectioners sugar
6 T. milk or cream
2 t. vanilla
1 mashed banana
Beat the butter, add the sugar interchanging between the milk and the sugar. If the mixture is a bit dry, you can always add a little bit more milk. At the end put in the vanilla and the banana. Beat thoroughly.
BTW, you can always cut this recipe for the frosting in half. We probably didn’t need this much.