Someone once told that I live in my own world, so after graduating culinary school I figured I would just write about it! Hope you enjoy it!
When I was kid, I used to make a peanut butter sandwich with bananas and chocolate syrup. It was an afternoon snack, so lately my mind has been revolving around cupcakes. In honor of childhood favorite, here is the banana cupcake with peanut butter frosting, dipped in chocolate.
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.
Peanut Butter Frosting:
- 12 ounces butter, softened
- 8 ounces creamy peanut butter
- 1 1/2 teaspoons vanilla
- 5 cups confectioner’s sugar
- Combine butter and peanut butter.
- Add vanilla, mixed until combined.
- Combine confectioner’s sugar one cup at a time, scrapping bowl down after each addition.
Assembling the cupcakes:
- Pipe frosting with circle pastry tip.
- Chill cupcakes at least 30 minutes
- Melt/temper 1 pound of chocolate.
- Dip cupcakes in melted chocolate.