Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

The combination of bananas, chocolate and peanut butter is one of my favorites! These cupcakes are soft and delicious on their own, but the peanut butter frosting takes it to another level. You can also sprinkle some chopped peanuts on top to add a little bit of crunch.

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Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dessert

Servings 12 cupcakes

Ingredients

  

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For the cupcakes:

• 1½ cup all purpose flour - 180 grams
• ½ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ cup unsalted butter at room temperature - 113 grams
• 1 cup mashed ripe bananas - about 2 bananas
• 2 large eggs - at room temperature
• ½ cup granulated sugar - 100 grams
• ⅓ cup brown sugar - 66 grams
• ½ cup milk - at room temperature
• 2 tsp vanilla extract
• ½ cup mini or regular semi-sweet chocolate chips

Frosting:

• ½ cup unsalted butter at room temperature - 113 grams
• ½ cup creamy peanut butter - We can't use natural or homemade peanut butter, because the oil will separate in frosting.
• 1½ cup confectioner's sugar
• 1 tbsp. milk
• 1 tsp vanilla extract
• pinch of salt

Instructions

 

Make the cupcakes:

• Preheat the oven to 350°F. Line a 12 cupcake pan with cupcake liners.
• Sift flour, baking powder, baking soda, salt and cinnamon together in a bowl and set aside.
• In a large mixing bowl, add in butter, granulated sugar and brown sugar. With the paddle attachment, start beating on medium for about 2-3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
• Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
• Add in mashed bananas and mix until combined.
• Mix in the dry ingredients in 3 parts, alternating with milk, beating well after each addition. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the milk and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the milk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients. 
• Fold in the chocolate chips.
• Fill each cupcake pan two thirds of the way and bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean.
• Let them cool down completely before frosting.

Make the frosting:

• Beat butter and peanut butter on medium speed for about 3 minutes, until lighter in color and smooth.
• Add the sifted powdered sugar, vanilla extract and salt and mix on low until combined. Now continue mixing on high for two more minutes.
• Add in milk and mix until combined. If you would like the frosting to be thicker, add in ½ cup more confectioner's sugar a little at a time, until you reach desired consistency.

Assemble:

• When the cupcakes are completely cooled down, you can start frosting them. Transfer the frosting into a piping bag fitted with a star tip, and pipe the frosting on the cupcakes. You can decorate the top with some chopped peanuts, chocolate chips or banana slices.

Keyword banana, chocolate chip, cupcake, peanut, peanut butter

Tried this recipe?Let us know how it was!