White Chocolate, Peanut Butter and Banana Cupcakes

I am always looking to try new cupcake recipes for my developing baking business.  When my cousin Robyn came to visit this weekend I asked her what she wanted to do.  One of her requests was to bake something together.  I LOVED this idea because I get excited about any opportunity to bake.  We looked through our Pinterest pages for  inspiration and then, remembering a conversation we had about the five foods we couldn’t live without from the night before, began googling cupcake recipes with peanut butter.  We came across this beauty and could not resist.  Combining peanut butter, bananas, AND white chocolate…I mean really?  This was amazing.  The cupcake is moist, slightly dense and delicious.  The frosting is out of this world and adds a sweet peanut butter finish to this delight.  Try it yourself, or place an order with Sweet Success CC today!

White Chocolate, Peanut Butter and Banana Cupcakes (Adapted from Picky Palate)


Ingredients:

Cupcakes:

  • 1/2 cup white chocolate chips
  • 1/4 cup milk
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 2 very ripe bananas
  • 1/4 cup creamy peanut butter
  • 1/2 cup canola oil
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda

Frosting

  • 1 cup creamy peanut butter
  • 1 stick unsalted butter, softened
  • 2-3 cups powdered sugar
  • 1/4-1/2 cup milk

Preheat oven to 350 degrees F. and line 18 muffin cups with paper liners.

Place white chips in a medium bowl. Place milk into a microwave safe bowl and heat until hot, about 45 seconds. Pour over white chips, stirring until melted.

 

In a separate bowl, add eggs, sugar, bananas, peanut butter, oil, sour cream and vanilla to stand mixer, beating until well combined. Drizzle in melted chocolate until combined.

 

 

Place flour, salt and baking soda into a medium bowl, mixing to combine. Slowly add dry ingredients to wet ingredients, mixing until well combined.

 

 

Scoop batter into lined muffin cups, filling about 3/4 way full. Bake for 18-22 minutes until baked through. Remove and let cool completely.

For the frosting:

Beat Butter and peanut butter until creamy and smooth. Add powdered sugar and milk until you have a nice frosting consistency. Pipe over cooled cupcakes.

 

 

Makes 18 cupcakes

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