Luscious peanut butter filling hides inside my moist banana cupcakes that are crowned with a fluffy buttery-tasting chocolate frosting. This winning flavor combination is supreme!
2 cups flour
1 teaspoon baking soda
1/2teaspoon baking powder
1/2 teaspoon salt
2 ripe bananas
4 tablespoons sour cream
1/2 teaspoon vanilla
1/2 cup butter
1 1/2 cups brown sugar
½ cup cream cheese, softened
Preheat to 350. Grease cupcake tins with non-stick flour spray.
Combine flour, baking powder & baking soda, and salt in a medium bowl. Whisk or sift.
In a different bowl, mix banana, vanilla and sour cream, or do this in a food processor like I did to make it go a lot faster, and come out a lot smoother.
In an electric mixer, beat brown sugar and butter together until blended.
Add cream cream cheese, and blend.
Add dry mixture to this alternately with the wet mixture in 3 additions, beginning and ending with dry ingredients.
Divide among 18 cupcake tins.
Bake approximately 17 minutes, or until a toothpick comes out with only a few crumbs on it.
Cool in the pan on a rack for 10 minutes, and then remove cakes from pans and place on racks to cool completely. Once cooled, cut a cone out of the top of the cupcakes and reserve the cone.
Peanut Butter Filling for Cupcakes:
2/3 C peanut butter (I used the crunchy style to snazzy it up a little)
2 Tablespoon butter, softened
7 tablespoons of confectioners sugar
Beat peanut butter and butter together until creamy (Tip: I did it a quicker way and microwaved the peanut butter on 30% power for 30 seconds first to make it a little softer to blend easier)
Sift confectioners’ sugar into the bowl and beat until light and fluffy, about 2 minutes.
Spoon the filling into the hole created in the top of the cupcake. Then, trim the bottom pointy portion of the cone a bit to make it easier to fit back on top. Place the trimmed cone back on top and gently press down
Chocolate Buttercream Frosting:
6 ounces semisweet chocolate (if you only have unsweetened, you can substitute 6 oz unsweetened + 6 tablespoon sugar)
1 1/4 cups sifted confectioner’s sugar
2 sticks butter (1 cup), softened
2 Tsp heavy cream
1 Tsp vanilla
In top of double boiler, melt the chocolate until it’s totally smooth, or use your microwave if you know how to safely do that with yours. Remove from heat and let cool while you prepare the rest (approx 5 – 10 min).
In medium sized bowl, beat butter for 3 minutes, until very, very creamy.
Add the milk and beat until smooth.
Add the cooled melted chocolate and beat well. Add vanilla and beat for 3 more minutes.
Gradually add the confectioner’s sugar and beat on high until it gets nice and fluffy. Pipe onto your filled cupcakes and for a pretty garnish; decorate with white chocolate curls, and/or chocolate sprinkles, and/or mini marshmallows.