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Chocolate Banana Cupcakes with Peanut Butter Icing

Chocolate Banana Cupcakes with Peanut Butter Icing
My son Max turned 3 in February and i when i was deciding what kind of cake to make i decided on chocolate and peanut butter because he loves both.  The way the recipe developed was actually kind of a happy accident, i was using my favorite tried and true dark chocolate cake recipe when i realized i was out of eggs, i then googled a substitute and a few different places suggested using mashed banana, and so the best chocolate banana cupcake was born.  I created the icing several years ago when i was taking a cake decorating class and she gave us the formula for making great icing- i substituted the butter for peanut butter and man its like the most delicious icing ever! If you have someone’s birthday coming up or just want some cupcakes because its Tuesday you should def. give these bad boys a try!

Chocolate Banana Cupcakes with Peanut Butter Icing

Dark Chocolate Banana Cupcakes
Makes 24 cupcakes

1 large ripe banana, mashed
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 1/4 cups sugar
3 oz. bittersweet chocolate, melted and cooled
1 8-oz carton of sour cream
1 cup milk

Preheat Oven to 350
In a small bowl combine all dry ingredients: flour, cocoa powder, baking powder, baking soda, & salt. In a large bowl beat shortening and sugar on medium speed until combined. Beat in mashed banana and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Put batter into cupcake liners, i used a little less than 1/4 cup of dough for each cupcake.

Bake at 350 for 16-18 minutes. Cool on wire rack.

Chocolate Banana Cupcakes with Peanut Butter Icing

Peanut Butter Buttercream Icing

1 stick unsalted butter, very soft
1 cup peanut butter
8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract

I often cut the recipe in half because a full recipe will frost almost 36 cupcakes!

Place the butter and peanut butter in a large mixing bowl and beat until creamy with no lumps and it is combined. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency, you may not use it all. Use and store icing at room temperature, as icing will set if chilled. It can store in an airtight container up to three days.

Chocolate Banana Cupcakes with Peanut Butter Icing
Chocolate Banana Cupcakes with Peanut Butter Icing


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