These cupcakes were solution #2 to the leftover wedding chocolate buttercream, and they were a really fun creation. I happened to have several rotten bananas in my freezer (which my roommate had asked about, so I figured it was about time to get rid of them), and so tried to come up with a way to marry chocolate and banana. I got to thinking how much I love combining bananas with peanut butter in any way shape or form, and figured peanut butter would be the perfect third flavor to bring it all together. I scoured the internet for the perfect recipe, but in the end I pulled ideas from a few different sources, and the result was so much better than anticipated.
I started with a banana cupcake base, which produced an extremely tender, moist cupcake that was delicious even without any toppings. I saved a few of those to snack on, and filled the rest of them with a rich and creamy peanut butter filling (creamy PB, confectioners sugar and a splash of heavy cream – but I forgot to write down the measurements!), and topped them with chocolate buttercream (I used the recipe in the Flour Bakery cookbook).
The combination of flavors and textures was spot on, and they were a lot of fun to eat. There’s just something about biting into a cupcake to find a little secret in the center, and that was certainly part of the appeal of these cupcakes. I placed a few peanuts on top for garnish, but found I really liked the bites with peanut because they added a salty flair. I’ve been loving my cupcake explorations so ,uch
I’ve been loving my cupcake explorations so much lately I’m already planning more to come. In fact, I think I’ve just scratched the surface these last few months – I have found in cakes and cupcakes a passion I didn’t know was so fully developed, and it excites me! It seems I just can’t get enough. Any suggestions for what comes next?!
For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana
1) To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners.
2) In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.
3) In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in 1 the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
4) Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.