Peanut Butter Stuffed Double Chocolate Banana Cupcakes
Try this recipe for Peanut Butter Stuffed Double Chocolate Banana Cupcakes.
Try this recipe for Peanut Butter Stuffed Double Chocolate Banana Cupcakes.
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups butter softened
- 1/4 easpoonvanilla extract
- 2 tablespoons butter room temperature
- 1/2 upgranulated sugar
- 2 cups cake flour sifted
- 1 1/2 cups sifted powdered sugar
- 1/2 updutch-processed cocoa powder
- 1/2 upwhole milk
- 1/2 uppacked dark brown sugar
- 1 1/2 cups very well mashed ripe bananas (~3 large bananas)
- 3/4 upsmini semi-sweet chocolate chips
- 1/2 up+ 2 tablespoons powdered sugar
- 1/4 up+ 2 tablespoons creamy peanut butter (i use jiff
- 6 tablespoons butter unsalted
- 1/2 upevaporated milk
- 6 oz reese’s peanut butter chips
- Carbohydrate 77.752838830585 g
- Cholesterol 350.799826439908 mg
- Fat 132.871737033235 g
- Fiber 1.36023962144057 g
- Protein 8.83769472196908 g
- Saturated Fat 83.8068307066927 g
- Serving Size 1 1 Cupcake (298g)
- Sodium 967.255916790451 mg
- Sugar 76.3925992091445 g
- Trans Fat 9.47229245968887 g
- Calories 1522 calories
Step-by-step
- First make your Buckeye filling. It will freeze into balls while we make the cupcakes. Beat together all ingredients in a bowl until combined and mixture is dry yet holds together. You might need to add additional powdered sugar. Roll into 1-inch balls, place on baking sheet and freeze until you are ready to use them.
- Pre-heat oven to 350° F. Line 12 muffin tins with liners. I double up on my liners just to make sure the cupcakes stay moist.
- Sift the first five ingredients together in a medium bowl and set aside. I measure my flour by spooning flour into my baking cup directly from the bag until it is slightly mounded. Level with a sharp knife. Do not tap cup or in any way compact your flour.
- Cream butter and sugars together until light and fluffy.
- Add eggs and vanilla; beat until combined
- Alternately add dry ingredients and the milk; beginning and ending with flour mixture. I did 2 additions of milk and 3 of the flour mixture. Mix only until just combined. Be careful not to over mix.
- Fold in bananas and chips only until banana is distributed throughout batter.
- Scoop enough batter into each tin to reach half way up the liner. Press a buckeye ball deep into each tin but not deep enough to reach the bottom. Cover the balls with the rest of the batter. They should be about ½ full. Firmly tap your muffin tins on the counter to try and settle the batter into any air pockets. You can also use the finger method of pushing the batter into open spaces. The batter is thick so it will not just reposition itself as it cooks.
- Bake at 350° F for ~20 minutes or until a toothpick inserted near the center comes out with only some crumbs attached. Make sure that you didn’t just hit a chocolate chip because melted chocolate can make your muffins appear underdone. We don’t want that!
- Allow to cool 5 minutes in the tins. Remove to a wire rack to cool completely.
- When your cupcakes are almost cool, start making your icing. Combine butter, milk, peanut butter chips and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
- Cool. This step only takes about 15 minutes, especially if you stir it frequently. You want the peanut butter mixture to be very thick. So thick that it will not drop off your spatula.
- Gradually add in powdered sugar and beat until thick enough to pipe. You will want it to hold stiff peaks.
- Pipe onto cooled cupcakes.
Peanut Butter Stuffed Double Chocolate Banana Cupcakes: A Sweet Escape
Life as a busy professional can be a whirlwind. Between client meetings, deadlines, and the never-ending to-do list, finding time for myself, let alone baking elaborate desserts, feels like a luxury. But, every now and then, a craving hits – a powerful urge for something rich, decadent, and undeniably comforting. That's when I reach for my trusty recipe for Peanut Butter Stuffed Double Chocolate Banana Cupcakes. It's not just a recipe; it's a little slice of heaven, a moment of pure indulgence that helps me recharge and reconnect with my inner child.
The process of making these cupcakes is surprisingly therapeutic. The rhythmic mixing, the satisfying smell of baking chocolate and melting peanut butter, the careful layering of the batter – it's a form of meditation. It’s a welcome break from the relentless demands of the workday. Each step brings me closer to the final product: a moist, intensely chocolatey cupcake, bursting with a creamy peanut butter center, generously topped with a luscious peanut butter frosting.
The Magic of Ingredients: The key to these cupcakes lies in the quality of the ingredients. I use good quality cocoa powder for an intensely rich chocolate flavor, ripe bananas for added moisture and sweetness, and creamy peanut butter for that irresistible salty-sweet contrast. The peanut butter filling adds a wonderful surprise, a burst of flavor in the middle of the dense chocolate. It’s a little decadent, a little naughty, and perfectly delicious. The frosting is the perfect crowning glory, a swirl of sweet peanut butter deliciousness that elevates the cupcakes to another level.
More Than Just a Recipe: This recipe isn’t just about following instructions; it’s about creating something special, something that reflects my personality and my love for good food. It’s about finding joy in the little things, in the simple act of baking, and in the satisfaction of sharing my creations with others. Often, I'll bake a batch for my colleagues at the office – a little gesture of appreciation and a way to spread some sweetness in a sometimes stressful environment.
A Moment of Peace: Sometimes, in the midst of a hectic week, I'll find myself sneaking a cupcake before my morning meeting, savoring the rich chocolate and creamy peanut butter. It's a tiny rebellion against the demands of the day, a small act of self-care that reminds me to take a breath and appreciate the good things in life. And that’s exactly what this recipe represents for me – a sweet escape, a reminder to slow down, and a testament to the power of baking to nourish not just the body, but the soul.
This recipe isn’t merely a collection of ingredients and instructions. It is a gateway to moments of peace, a bridge between the demands of work and the simple joy of baking, a reminder that sometimes, all we need is a little sweetness to help us keep going. These cupcakes are more than just a dessert; they’re a testament to the power of a little self-care in a busy life.
