Chocolate peanut butter cupcakes with banana

Chocolate peanut butter cupcakesChocolate peanut butter cupcakes

Last weekend I was at a birthday party and the friend who celebrates her new candle always orders me her birthday cakes ! This year it was chocolate peanut butter cupcakes with banana. I can tell you it was a killer ! I preferred to make them in mini format so that it is more fun to taste. In fact, generally, in this type of tea time, we have plenty of things to nibble on, so having small portions allows you to enjoy the buffet and try different dishes.

Banana peanut butter chocolate cupcakes


For the batter

225g butter, softened

200g caster sugar

225g semi-wholemeal flour

2 teaspoon of baking powder

1 teaspoon baking soda

4 eggs

4 tablespoon cocoa powder unsweetened

115g peanut butter

1 big banana

For the icing

150g peanut butter

150g butter, softened

2 teaspoon vanilla extract

155g icing sugar

3 tablespoon almond milk (without added sugar)

Preheat the oven to 175°C. Place your cupcakes cases in the muffin pan.

In a large bowl, mix the butter with the sugar, flour, baking powder, baking soda and eggs with electric mixer or food processor until the preparation is smooth. Stir in the peanut butter while beating. Finish with cocoa powder.

Divide the preparation among the cases. Pour about 1 teaspoon of batter, put a chunk of banana and cover with batter again. Bake for about 17 minutes depending on your oven. Take out of the oven, let cool for 5 minutes then place the cupcakes on a wire rack. Let them cool.

Prepare the icing. In a bowl, mix the peanut butter with the vanilla extract with an electric mixer for about 1 to 2 minutes. until creamy. Incorporate the icing sugar, then the milk, without stopping beating. Spread the icing on the cooled cupcakes.

I decorated them with either half roasted peanuts or banana. So that the banana did not darken (the one that was left since I did not use everything for the dough), I fry banana slices in a little oil. Otherwise, you can directly use banana chips that you will find in stores in the snacking or organic section.

Cupcakes will keep for 3 days in an airtight container and 3 months in the freezer.

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mini cupcakes


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