My birthday is tomorrow. It’s a big one. 35. I’ll probably regret mentioning that. Here’s the thing: I’ve never really minded getting older. Sure, I’m starting to get a few wrinkles. But I’m also getting wiser right…at least that’s the theory:-) Wisdom seems like a pretty good trade-off for wrinkles.
Here’s the other thing though. I’m pretty sure I was 24…like yesterday. So, while I wrestle with this rather sudden passage of time, excuse me while I stuff my face with a Banana Peanut Butter Cup Cupcake. A Banana Peanut Butter Cup Cupcake with mounds of a-maz-ing chocolate cream cheese frosting. Because it’s important to recognize birthdays and it’s definitely important to celebrate with cupcakes as delicious as this one.
This next photo is proof that I have issues. Issues with frosting. As in, I’ll take a little cupcake with my frosting please. I should really see someone about that.
|Banana Peanut Butter Cup Cupcakes|
- 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
- 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!
I used Reese’s PB cup minis in these. Since they are a bit heavy they tended to sink to the bottom of the cupcake, which in no way affected how delightful these were:-) Next time, I might try regular sized peanut butter cups chopped a little more finely.
adapted from Food Network