Peanut Butter Cup Banana Cupcakes
Banana Cupcakes filled with Peanut Butter Cups and topped with Chocolate Cream Cheese Frosting Yummy is the one word I would use to describe this cupcake. It is filled with peanut butter cups in every delicious bite. The chocolate cream cheese frosting just melts on your tongue. Can you tell I like this one? These go together pretty quickly. In the frosting I didn’t use the milk the recipe calls for and found I actually had to add another half cup of confectionery sugar to it to get the consistency I wanted. Peanut Butter Cup Banana Cupcakes Author: Mary Ellen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 1 dozen 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick butter, softened 1/2 cup sugar 1/4 cup sour cream 1 1/2 teaspoons vanilla extract 1/2 teaspoons banana extract (optional) 2 large eggs 2 large ripe bananas, peeled, and mashed 1 cup chopped peanut butter cups Frosting 1/2 cup (1 stick) butter 1 pkg. (8 oz.) cream cheese, cold 1/4 cup unsweetened cocoa 3 oz. semi-sweet chocolate, melted and cooled 1 teaspoon vanilla 3 cups powdered sugar 1-2 tablespoons milk 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick butter, softened 1/2 cup sugar 1/4 cup sour cream 1 1/2 teaspoons vanilla extract 1/2 teaspoons banana extract (optional) 2 large eggs 2 large ripe bananas, peeled, and mashed 1 cup chopped peanut butter cups Frosting 1/2 cup (1 stick) butter 1 pkg. (8 oz.) cream cheese, cold 1/4 cup unsweetened cocoa 3 oz. semi-sweet chocolate, melted and cooled 1 teaspoon vanilla 3 cups powdered sugar 1-2 tablespoons milk Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, beat together the butter and sugar with a mixer until light and fluffy. Add the sour cream, vanilla extract, and banana extract (if using). Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Stir in the bananas and peanut butter cups. Using an ice cream scoop, fill each cupcake liner 3/4 full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. For frosting: With mixer, cream together butter, cream cheese, and cocoa until blended. Add cooled chocolate and vanilla and mix well. Beat in powdered sugar. Add in 1-2 tbsp of milk…just enough to give you the desired consistency for frosting. Frost liberally! Food Network Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, beat together the butter and sugar with a mixer until light and fluffy. Add the sour cream, vanilla extract, and banana extract (if using). Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Stir in the bananas and peanut butter cups. Using an ice cream scoop, fill each cupcake liner 3/4 full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting. For frosting: With mixer, cream together butter, cream cheese, and cocoa until blended. Add cooled chocolate and vanilla and mix well. Beat in powdered sugar. Add in 1-2 tbsp of milk…just enough to give you the desired consistency for frosting. Frost liberally! Food Network pe-recipe:287]Maybe you’d like to try? Peanut Butter Chocolate Cupcakes Banana Pudding Cupcakes with Cream Cheese Frosting Individual Pineapple Upside Down Cakes Blueberry Cupcakes Pin It! Follow me on Pinterest