Peanut Butter Banana Cupcakes

• Vegetarian

• Produce

  • 3 Bananas, overripe

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 6 oz Chocolate, semisweet
  • 1 cup Confectioners' sugar
  • 2 1/2 cups Flour
  • 1 1/2 cups Granulated sugar
  • 1 1/2 tsp Salt
  • 1 1/3 tbsp Vanilla

• Dairy

  • 15 tbsp Butter
  • 1/2 cup Buttermilk
  • 3/4 cup Heavy cream

Found on bunsenburnerbakery.com

Description

Ingredients

• 10 tablespoons butter, room temperature
• 1 1/2 cups granulated sugar
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 3 overripe bananas, mashed
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 6 oz semisweet chocolate, chopped
• 1 cup confectioners sugar
• 1 cup creamy peanut butter
• 5 tablespoons butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup heavy cream

Directions

• Preheat oven to 350 °F.  Line muffin pans with 24 cupcake liners.Cream butter and sugar together in a stand mixer until light and fluffy.  Add the eggs, one at a time, beating until incorporated.  Add in the vanilla and mashed bananas and mix until combined.Whisk together the flour, baking soda, baking powder an salt.Add half the flour mixture to the wet ingredients and beat until just combined.  Add the buttermilk, followed by the rest of the flour mixture.  Mix just until ingredients come together.Use an ice cream scoop to scoop batter into the cupcake liners and bake for 15-18 minutes, or until a tester comes out clean.  Allow cupcakes to cool for 5 minutes in the pan, then remove to a cooling rack.  Cool completely before frosting.To make the chocolate ganache, heat the heavy cream in the microwave or a small, heavy saucepan until steaming.  Pour over the chopped chocolate and allow to sit for 5 minutes.  Stir until combined.  Allow this to sit an additional 5-10 minutes to cool and thicken; then transfer the ganache into a pastry bag or ziplock bag fitted with a long pastry tip.  Insert the tip halfway into the cupcake and squeeze, pulling back slowly, until the ganache overflows onto the surface of the cupcake.  Use a knife to spread to cover the top of the cupcake.To make the peanut butter frosting, add the confectioners sugar, peanut butter, butter, vanilla, an salt to the bowl of a stand mixer.  Beat on medium-low speed using the paddle attachment until creamy.  Add the heavy cream and beat on high for 1-2 minutes, until the mixture is smooth.  Decorate the cupcakes with frosting as preferred.To finish, add a few slices of banana to the cupcake and drizzle with remaining chocolate ganache.