PEANUT BUTTER BANANA CUPCAKES

Five years ago today, I hit “publish” on my very first post on Bunsen Burner Bakery – a dark chocolate cheesecake.  What started as a fun little hobby to share recipes with my labmates in my grad school lab has continued to grow and evolved from a little hobby into practically a second career.

It’s come along for the ride through multiple D.C. apartments and a move to Philadelphia for my postdoctoral training.  It bridged my late 20s and saw me move into my early 30s.

I’ve added a dog and a baby along the way, and despite both their best efforts to keep me up all night, I’m still here.  It’s been a really fun 5 years and I can’t wait to see what the next 5 years have in store!

It only seems fitting to celebrate a milestone birthday with a fun and festive dessert, right?  Like these peanut butter banana cupcakes!

INGREDIENTS:
FOR THE CAKE:

• 10 tablespoons butter, room temperature
• 1 1/2 cups granulated sugar
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 3 overripe bananas, mashed
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup buttermilk

FOR THE CHOCOLATE GANACHE:

• 1/2 cup heavy cream
• 6 oz semisweet chocolate, chopped

FOR THE PEANUT BUTTER FROSTING:

• 1 cup confectioners sugar
• 1 cup creamy peanut butter
• 5 tablespoons butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 °F.  Line muffin pans with 24 cupcake liners.
2. Cream butter and sugar together in a stand mixer until light and fluffy.  Add the eggs, one at a time, beating until incorporated.  Add in the vanilla and mashed bananas and mix until combined.
3. Whisk together the flour, baking soda, baking powder an salt.
4. ....................................

for full recipes please see : www.bunsenburnerbakery.com

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