The King of Cupcakes: Chocolate Banana Cupcakes with Peanut Butter Frosting
Brace yourself. Once you read this, you will be compelled to make these chocolate banana cupcakes with peanut butter frosting. They. Are. Amazing. These would have Elvis drooling. Obviously, I'm a big fan since they have chocolate AND peanut butter AND banana. Be still my beating heart. Ok, I might be a bit biased, but I made them for some coworkers and several people told me they were the best cupcakes they've ever had.
Have I mentioned the combination of peanut butter, chocolate, and banana? In a cupcake!? It's like...the perfect food!The banana is a perfect compliment to the chocolate cupcake - very subtle and well balanced. The frosting is so fluffy and decadent, you can't help but eat some by itself...well, I couldn't.This is kind of a cheater recipe since it uses a boxed cake mix. Hey, you have to have short cuts once in a while.Well, what are you waiting for!? Get baking! Or have me bake them for you! Remember, I'm available to bake for whatever event you may be having. :)
Chocolate Banana Cupcakes with Peanut Butter Frosting
Chocolate Banana Cupcakes:
1 cup ripe bananas, mashed (2-3 bananas)
½ cup canola or vegetable oil
¼ cup buttermilk
1 teaspoon vanilla
3 eggs
1 box Devil’s Food Cake Mix
Preheat oven to 350 degrees. Line muffins tins with cupcake liners.Mash bananas using a fork to get rid of all large lumps (I like to do this on a plate). Put mashed bananas in mixing bowl and add oil, buttermilk, and vanilla and beat on low until mixed well. Add eggs one at a time, being sure to mix well in between each addition. Slowly add cake mix beat until combined. Fill cupcake liners 1/2 full (or less - these poof up a lot) and bake for 12-16 minutes or until a toothpick comes out clean. Set on wire rack to cool completely before frosting.(The first time I'm making a cupcake recipe, I like to do a test run and fill just one liner. That way I can see how much it's going to act when it's baked and how much it will poof up, and then I know how much I need to fill the rest of the liners.)
Peanut Butter Frosting
Adapted from Barefoot Contessa
1.5 cup creamy peanut butter
1 stick (1/2 cup) unsalted butter, at room temperature
1.5 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3-6 T heavy cream
Beat butter and peanut butter at medium-high speed until smooth. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened. Scrape down the sides of the bowl and beat the mixture until fully combined. Mix in the vanilla. Add 1-2 tablespoons of heavy cream and beat on medium speed. Scrape down the sides of the bowl again then beat on medium speed, adding more heavy cream one tablespoon at a time until the frosting is light and fluffy.
Simple Chocolate Sauce (optional)
1/3 cup chocolate chips
2 tablespoons heavy cream
On the stovetop or in the microwave, melt chocolate chips with heavy cream, stirring constantly. You can add a tablespoon of powdered sugar if you need the sauce thicker or want it extra sweet. Let cool, and then drizzle over frosted cupcakes.
Eat. Savor. Repeat.