Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

• Vegetarian

• Produce

  • 3 Bananas, large ripe

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 2 1/2 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1/2 cup Chocolate chips, mini
  • 1 tsp Cinnamon
  • 3 cups Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 2 tbsp Heavy cream

Found on blahnikbaker.com

Ingredients

• 2½ cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 3 large ripe bananas, pureed
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips
• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅓ cup creamy peanut butter
• 3-4 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons heavy cream

Directions

• Preheat oven to 350 degrees F. Line your muffin tins with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• Using a mixer, beat sugars and eggs together until pale and fluffy, about 2-3 minutes on medium speed. Add the buttermilk, beating until just combined. Slowly drizzle in the vegetable oil. Mix until combined. Add in bananas and vanilla extract.
• Reduce mixer speed to low and slowly add half of the flour mixture to the batter. Beat until combined. Add the rest of the flour and mix. Scrape down the side of the bowl as needed. Do not over-mix. Fold in the mini chocolate chips into the batter by hand.
• Divide batter into prepared tins. Fill each liner about ⅔ full. Bake cupcakes until lightly golden or a toothpick inserted into the center comes out clean, about 12-14 minutes. Remove cupcakes from pan and cool completely on a wire rack.
• Whip butter and peanut butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.
• Frost cooled cupcakes using your favorite decorating tip. I used Wilton Tip 2D for these cupcakes. Top with mini chocolate chips for decorations.