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Banana Cupcakes with Chocolate Peanut Butter Frosting Recipe

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4.2 from 27 reviews

  • Author: Sky
  • Total Time: 3 hours 50 minutes
  • Yield: 18 cupcakes

Description

Delight in these super-moist banana cupcakes studded with chocolate chips and crowned with a luscious swirl of milk chocolate and peanut butter frostings. Perfectly balanced with the comforting flavors of ripe bananas, rich chocolate, and creamy peanut butter, these cupcakes make a delicious treat for any occasion.

Ingredients

Cupcakes

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup (120ml) buttermilk*
  • 1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half*
  • 1 teaspoon pure vanilla extract
  • salt, to taste

Peanut Butter Frosting

  • 3/4 cup (185g) creamy peanut butter
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (45ml) heavy cream or half-and-half*

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners and set aside to be ready for the batter.
  2. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Eggs, Bananas, and Vanilla: Lower the mixer speed and add the eggs one at a time, beating well after each addition. Then incorporate the mashed bananas and vanilla extract, mixing on low speed for about 1 minute to combine thoroughly.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this to the wet mixture in three parts, stirring by hand after each addition to maintain a gentle fold.
  5. Add Buttermilk and Chocolate Chips: Stir in the buttermilk until the batter is just combined and still lumpy. Fold in the mini or regular semi-sweet chocolate chips evenly throughout the batter.
  6. Fill Liners and Bake: Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full. Pour water into any unused muffin pan cups about one-third full to prevent warping. Bake for 17-19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Cool Completely: Allow the cupcakes to cool completely in the pans or transfer to a wire rack before frosting.
  8. Make the Milk Chocolate Frosting: Sift together the confectioners' sugar and cocoa powder to remove lumps. Beat the softened butter on medium speed until creamy (about 2 minutes). Gradually add the sifted sugar-cocoa mixture alternated with heavy cream and vanilla extract, mixing on low speed after each addition. Once fully combined, beat on high speed for an additional 2 minutes until smooth and fluffy. Add a pinch of salt if the frosting tastes too sweet.
  9. Make the Peanut Butter Frosting: Beat the creamy peanut butter and softened butter together on medium speed until completely smooth and creamy, about 3 minutes. Add confectioners’ sugar and vanilla extract, mixing on medium until combined. Mix in the heavy cream on high speed until the frosting is fluffy and smooth, at least 2 minutes. Add a pinch of salt to balance sweetness, if desired.
  10. Frost the Cupcakes: Using a knife, piping bag, or tip, frost the cooled cupcakes with your choice of frosting. To create a swirl, pipe both frostings together. Double the amount of your chosen frosting if making only one kind to ensure enough coverage. Optionally, garnish with banana slices or extra chocolate chips.
  11. Store Properly: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Use a cupcake carrier for easier storage and transportation.

Notes

  • Make Ahead & Freezing: Prepare cupcakes and frostings up to 1 day in advance. Keep cupcakes covered tightly at room temperature and frostings refrigerated. Unfrosted cupcakes can be frozen for up to 2 months; thaw overnight in refrigerator and bring to room temperature before frosting.
  • Buttermilk Substitute: Use 1 teaspoon white vinegar or lemon juice plus whole milk to make 1/2 cup of DIY buttermilk. Let it sit for 5 minutes until curdled before using.
  • Heavy Cream Substitute: You may use milk instead of heavy cream for the frosting, but the texture won’t be as creamy.
  • Special Tools Recommended: Handheld or stand mixer, 12-count muffin pans, cupcake liners, fine mesh sieve, piping bags (reusable or disposable), Wilton 1M piping tip, and cupcake carrier.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/banana-cupcakes-with-chocolate-peanut-butter-frosting-recipe/