Banana Chocolate Chip Cupcakes with Peanut Butter Frosting
Mmmmmm....cupcake.....
Just one bite.
Obed, “These are the best cupcakes you have ever made hands down! I love the frosting!”
In summation they were a hit. I took them into the office, like I do with every baked good, and they disappeared. The cupcake itself is very moist and sweet. The coffee powder brings out the flavor of the chocolate but it does not dominate at all in the cupcake. I loved this peanut butter frosting! It was a little thick at first so I thinned it out with whipping cream. It came out sweet, peanutty and creamy. I think I may just make this whole thing into a cake next time.
Banana Espresso Chocolate Chip Muffins (from Baked: New Frontiers in Baking)
- 1 1/2 cups mashed ripe bananas (about 4 medium)
- 1/2 cups sugar
- 1/4 cups packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cups whole milk
- 1 large egg
- 1 1/2 cups all purpose flour
- 1 teaspoon instant espresso
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup (6 ounces) semi sweet chocolate chips
Preheat the oven to 350 degrees F. Spray a 12 cup pan muffin with non-stick cooking spray. In a medium bowl stir together the bananas, sugars, butter, milk, and egg. Set aside.
In another medium bowl whisk together the flour, espresso, baking soda, and salt together. Make a well in the center of the flour bowl. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate.
Divide the batter among the muffin pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 15 minutes before removing. Then finishing cooling on a wire rack.
Peanut Butter Frosting (Bon Appetit January 2003)
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/4 teaspoon vanilla extract
- 4 teaspoons whipping cream
Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls.
Pipe the frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles.
I made these gluten-free and left off the frosting! Still wonderful. Thanks!!
I made these last night, and for some reason all you taste is the baking soda, the recipe is good but I think the baking soda ratio is not right. I will make them again with self rising flour and see if there is a change in the taste.
I made these tonight, and they’re wonderful! I used up some buttermilk instead of the whole milk. It’s what I had on hand. Great flavor! Thanks for sharing!
I’m in love with the idea of these chocolate chip cupcakes, not a huge fan of banana though, wondering if applesauce would be a suitable replacement?…AND I can’t do dairy. Any suggestions for a dairy alternative I can use in this recipe both to replace the 1/4 cups whole milk in the cupcake and the 4 teaspoons whipping cream in the frosting?
M,
These are absolutely beautiful!
I thought you weren’t a baker????
Obviously not true!
It shows what can happen when you dare to practice. I still can’t make up baking recipes but I am doing ok following them. 😀
What great flavor combination! I love the look of these!
Seriously? Why, oh why, do you tempt me so????
Funny thing is I thought of you when I was making them. 😀
I want this right now!!
I can already imagine the flavours. No wonder it’s such a hit!
Espresso in the muffins – yum! And the frosting looks great too. Wonderful combination of flavors.
I can’t believe I missed these. Bummer.