Banana Chocolate Chip Cupcakes with Peanut Butter Cream Cheese Icing

Many moons ago I came across this recipe from the lovely Kristina of The Chocolate Peanut Butter Gallery and wanted to try my hand at it.

Thank God I finally crossed it off my “to-bake” list, cuz these little cupcakes are wicked!

The combination of banana and chocolate chips in the batter is perfectly balanced, with a heavenly whipped peanut butter/cream cheese frosting.

The original recipe comes from Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans by Susan Spicer.  A fantastic cookbook – definitely worth your hard earned pesos!

Don’t wait ions to make these like I did, try these immediately – and watch them disappear!

2 1/2 cups cake flour
3/4 t baking powder
1 t baking soda
1 t salt
1 1/2 cups mashed ripe banana
1 1/2 t pure vanilla extract
3/4 c buttermilk
1/4 pound butter
1 c sugar
3 eggs
3/4 c semisweet chocolate chips
chocolate chips or sweetened dried banana chips, for garnish

Preheat the oven to 375 degrees F.  Line cupcake tins with paper liners.

Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.

Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips.

Fill each cupcake liner almost all the way full, leaving 1/4 inch at the top of each and bake for about 19 minutes, or until a toothpick comes out clean. Allow cupcakes to cool in pans for about 10 minutes, then invert to release. Cool completely on wire racks.

Add icing to a piping bag, top each cupcake and garnish with chocolate chips or sweetened dried banana chips.

Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes

1/2 c creamy peanut butter
1 (8 oz) package cream cheese, softened
1 1/4 cup confectioner’s sugar, sifted
1/2 t vanilla extract

Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.


5 thoughts on “Banana Chocolate Chip Cupcakes with Peanut Butter Cream Cheese Icing

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