Rachael’s Banana Cupcakes with Peanut Butter Cream Cheese & Milk Chocolate Swirled Frosting
Elvis, the King, had good taste. One of his favorite flavor pairings was said to be banana and peanut butter. Combining this dynamic duo in cupcake form is no new thing, but I also threw in chocolate for a twist. I present to you — Banana Cupcakes with Peanut Butter Cream Cheese & Milk Chocolate Swirled Frosting. I brought these to a Super Bowl party and one fellow exclaimed, “These should be illegal in most states!”
These cupcakes got me all shook up. And, you can never have too much of a good thing. Long live the King!
Yield: 24 cupcakes
Bake time: 20 – 22 minutes
2¾ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening, at room temperature
1¾ cups granulated sugar
2 teaspoons vanilla extract
1½ cups mashed very ripe bananas (about 4 bananas)
½ cup buttermilk
For peanut butter cream cheese frosting:
1 (8oz) package of cream cheese (softened)
½ creamy peanut butter
1 teaspoon vanilla
3.5 cups confectioners sugar
2 tablespoons of milk
For decorating (optional):
dried banana slices
mini Reese’s® Peanut Butter Cups
– Preheat the oven to 325 degrees F. Line two muffin pans with paper liners.
– Whisk together the flour, baking powder, baking soda, and salt together in a large bowl and set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
– Fill the cupcake liners about three-quarters full. Bake for 20 to 22 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
– Frost the cupcakes once completely cooled. I cheated and bought Hershey’s® Milk Chocolate frosting. I used one cake bag and carefully spooned both frostings on either side to create the swirl effect.