Banana Chocolate Cupcakes with Peanut Butter Frosting
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 stick butter, softened
½ cup sugar + ½ tbsp
¼ cup sour cream
1½ tsp vanilla extract
2 large eggs
2 large ripe bananas, peeled, and mashed
2 tbsp unsweetened cocoa powder
1 cup confectioners’ sugar
3/4 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Preheat oven to 350 degrees F. Line muffin pan with paper cupcake liners.
Combine the flour, baking powder, baking soda, salt, 1/2 tbsp. sugar and cocoa powder in a medium bowl and set aside.
In a large bowl, cream butter and ½ cup sugar with a standalone mixer with paddle attachment or hand-held mixer until combined.
Add sour cream and vanilla extract.
Add the eggs, 1 at a time.
Add the dry mixture a little at a time until well blended; then add banana.
Bake about 20 minutes, until toothpick comes out clean.
Transfer cupcakes to a wire rack and let cool before frosting.
1. Beat heavy cream with whisk attachment until soft peaks form. Set aside.
2. Place remaining ingredients in a bowl fitted with a paddle attachment. Beat on medium-low speed until creamy.
3. Fold peanut butter mixture into whipped cream with a wooden spoon until combined.