Banana, Chocolate, Peanut Butter Cupcakes

Sep 26th

I’ve been on the health train lately, at least in terms of what I’ve posted here. Next stop, Fatty McFatterson. But so worth it… so, so worth it.

I’ve lately been cooking according to what I have “put up” in my freezer, as it had gotten crowded lately and going through it gives me peace of mind. A bag of mashed banana that said “3 very ripe bananas” was the next to go, and I didn’t feel like making my same old muffins. I found a recipe in a Self magazine for “Propose to me” cupcakes, something on the order of they’re so good if you make them for your boyfriend he will immediately propose. They were banana cupcakes with peanut butter frosting. Hmm. If it’s possible to add chocolate to something, I’ll do it, don’t think I won’t.

I found dark chocolate peanut clusters at Giant and bought a bag. I was eating them hand over fist, and needed an intervention. Bake with them! I added chocolate chips to the banana cupcake and garnished the whole thing with a halved cluster. Heaven. Truly, these came together easily and the combo made me deeply, passionately happy. They were taste-tested by at least 15 different people (they met their demise at my husband’s coaches’ meeting after an initial test at the in-law’s house), and were met with rave reviews.

Banana, Chocolate, Peanut Butter Cupcakes

Makes 18

Cupcakes

1 1/2 c. sugar

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

2 eggs

1 1/2 tsp. vanilla

2 c. flour

1/4 tsp. baking powder

1/4 tsp. baking soda

pinch salt (if you used unsalted butter, use 1/4 tsp. salt)

1 c. buttermilk (or clabbered milk, see below)

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

3 tbsp. milk

Garnish

Dark chocolate peanut clusters, halved

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.

Consistency should be like wet sand

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

4. In a medium bowl, combine dry ingredients.

5. Add dry ingredients to creamed mixture alternately with your buttermilk. Start and end with dry (1/3 of dry, 1/2 of wet, dry, wet, dry). Instead of buying buttermilk, I made “clabbered milk”. Pour 1 tbsp. white vinegar or lemon juice into a 1 c. liquid measuring cup. Add milk until it measures 1 cup. Give it a stir and let it sit for about ten minutes.


6. Fold in banana and chopped chips. I chopped my chips so that they would stay suspended in the thin cupcake batter and not sink to the bottom.


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 to achieve desired consistency.

10. When cupcakes are cool, frost and garnish! To get the look of my cupcakes, put frosting in a ziplock plastic bag and snip the corner. Use as pastry bag!

Know how some cupcakes are super spongy, almost like angel food cake? These are moist and dense because of the banana. I loved them. I kept saying “funky monkey” cupcakes in my head, but I thought that might be a dumb name. Anyways, it’s how I will probably refer to them personally even though I gave them a more respectable name. Enjoy!

Banana, Chocolate, Peanut Butter Cupcakes

Makes 18

Cupcakes

1 1/2 c. sugar

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

2 eggs

1 1/2 tsp. vanilla

2 c. flour

1/4 tsp. baking powder

1/4 tsp. baking soda

pinch salt (if you used unsalted butter, use 1/4 tsp. salt)

1 c. buttermilk (or clabbered milk, see below)

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

3 tbsp. milk

Garnish

Dark chocolate peanut clusters, halved

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, combine dry ingredients.

5. Add dry ingredients to creamed mixture alternately with your buttermilk. Start and end with dry (1/3 of dry, 1/2 of wet, dry, wet, dry). Instead of buying buttermilk, I made “clabbered milk”. Pour 1 tbsp. white vinegar or lemon juice into a 1 c. liquid measuring cup. Add milk until it measures 1 cup. Give it a stir and let it sit for about ten minutes.

6. Fold in banana and chopped chips. I chopped my chips so that they would stay suspended in the thin cupcake batter and not sink to the bottom.

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 to achieve desired consistency.

10. When cupcakes are cool, frost and garnish! To get the look of my cupcakes, put frosting in a ziplock plastic bag and snip the corner. Use as pastry bag!

Print Friendly, PDF & Email