Chocolate Chip Banana Cupcakes with Peanut Butter Frosting

Uhmm, here I am again on another Monday with a cupcake! Mondays = cupcakes. That’s the new way of life. You with me? Great, let’s talk about these chocolate chip banana cupcakes then!

I realized the other day that I don’t bake with bananas as much as I should. I mean besides the occasional banana bread or these banana macadamia muffins, bananas pretty much stay in my smoothies. I figured it was time to change that!

We had a BBQ at the in-laws last week and I needed to bring something to the party. So I whipped up these chocolate chip banana cupcakes to try on them. They are my guinea pigs for recipe ideas and I don’t think they mind. They LOVED these cupcakes! I came home with zero leftovers.

INGREDIENTS
For Banana Cupcakes:

• 2½ cups unbleached all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 eggs
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 3 large ripe bananas, pureed
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips

Peanut Butter Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅓ cup creamy peanut butter
• 3-4 cups confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons heavy cream

DIRECTIONS

1. Preheat oven to 350 degrees F. Line your muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Using a mixer, beat sugars and eggs together until pale and fluffy, about 2-3 minutes on medium speed. Add the buttermilk, beating until just combined. Slowly drizzle in the vegetable oil. Mix until combined. Add in bananas and vanilla extract.
4. ...........................................

for full recipes please see : aclassictwist.com

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