Peanut Butter Cup Banana Cupcakes Recipe
I'm not even ashamed to specify that I'm especially grateful for teenage sci-fi literature. Because I really love that stuff.
Seriously. I read Twilight and Hunger Games like it's my job. I have sort of a manic personality, and it really makes “getting caught up” in a good book difficult. Because once I start reading, I seriously can't put it down (and, of course, both of these series are complete, so you have to finish the series to actually “finish” the book). And while I can't put the book down, nothing else in my life gets done.
Not blog posts.
Not social networking.
Not cleaning my apartment.
Not bathing, feeding, or clothing my child…
But, let's set all that aside.
Because, really, is there anything better than getting lost in a great series? Even if you're reading it while the dishes pile up and your family starves to death?
I submit that there is not.
Well… obviously, I mean there's nothing better than getting lost in a great series while stuffing your face with dessert. That makes it a little better 😉
And you could actually feel good about feeding your starving family these cupcakes– the protein in the bananas and peanut butter practically make these a meal.
For the Cupcakes:
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup peanut butter
- 2 overripe bananas
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
For the Chocolate Peanut Butter Frosting:
- 1/2 c. butter, room temperature or margarine
- 1/2 c. peanut butter (use creamy if you want to pipe on the cupcakes)
- 4 c. powdered sugar
- 1 tsp. vanilla
- 2-3 tbsp. milk
- 1/2 c. cocoa powder
- 24-26 Reese's Cups
For the Cupcakes:
- Beat together the peanut butter, bananas, and the sugar until creamy.
- Mix in the vegetable oil, eggs, buttermilk, and baking soda.
- Gradually mix in the flour until batter is formed.
- Line 2 muffin tins (for 24 total cupcakes) and place an unwrapped Reese's Cup in the bottom of each cup. Pour 1/4 cup of batter over each Reese's Cup.
- Bake at 350º for 20-23 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool on a wire rack.
- Meanwhile, whisk together in a stand mixer the peanut butter and the butter.
- Gradually whisk in the powdered sugar, one cup at a time. Whisk in the cocoa. Add the vanilla and the milk in between the powdered sugar to help keep the consistency smooth (only adding as much milk as needed for desired consistency, don't add it all at once).
- Pipe or spread the frosting over top of the cupcakes.
The peanut butter banana cupcake portion of this recipe came from Crazy For Crust's Fluffernutter Nutella Banana Bread (which I've made twice, by the way. It's amazing).