Banana Cupcakes with Chocolate Peanut Butter Frosting.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting. 

Peanut Butter Chocolate Banana Cupcakes - the ultimate trio of your favorite flavors! @sallybakeblog

Today’s recipe was inspired by my recent 10pm snack of banana slices drizzled with melted dark chocolate. I arranged the slices nicely on a fancy plate, made myself a cup of tea, and was planning to slowly enjoy my snack as I finished up some photo edits for the evening.

I inhaled it all in about 5 second flat. I don’t even think I came up for air. Anyone who has self control around the combination of chocolate and banana – I applaud you.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Banana Cupcakes with Chocolate Peanut Butter Swirl Frosting. Super-moist and all your favorite flavors in one!

The next day, I used the rest of my ripe bananas to make these banana chocolate chip cupcakes to bring to my friend Kristen’s house. Ultra ripe bananas are key to the cupcake’s flavor. Brown, heavily spotted bananas will make the very best banana cupcakes.

The cupcakes are the moistest cupcakes I’ve ever made. They’re soft and light, unlike a dense, tight-crumbed slice of banana bread. Even on day 2 – these banana cupcakes are still incredibly moist and soft. If you make cupcakes for a living, then you know finding a cupcake recipe that remains this way past day 1 is a major feat! You have the bananas, brown sugar, and buttermilk to thank for their moist texture.

Remember: don’t leave out that buttermilk!

Even without the frosting, these cupcakes are full of flavor. Complementary to their sweet banana flavor are the flavors of cinnamon and brown sugar. I can’t eat a banana baked good without brown sugar and cinnamon being present.

Sally's Baking Addiction Banana Chocolate Chip Cupcakes

You may recognize this banana cupcake recipe from last year when I topped them with strawberry cream cheese frosting. (I beg you – please try that combo!)

Or maybe you noticed these cupcakes topped with Nutella frosting in my cookbook on page 136? I even used this banana chocolate chip cupcake batter to make a Banana Chocolate Chip Layer Cake on page 69. Topped with milk chocolate frosting, of course.

Photos of all three:

Sally's Baking Addiction Recipes

After today’s banana chocolate chip cupcakes cooled, I got out all of the ingredients to make some milk chocolate frosting. Before I started mixing, Kevin stopped me and suggested peanut butter frosting instead. I knew I loved this man for a reason.

So you can thank Kevin for this recipe. Though when it was time to clean up after frosting all the cupcakes, Kevin disappeared and I was left with all the dishes.

Funny how that worked, huh?

I whipped up my favorite peanut butter frosting along with my favorite milk chocolate frosting. Swirled them together and the rest is delicious history. Surely you’re a wild fan of the combination of peanut butter, chocolate, and banana – right?

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Let’s discuss the frostings. The peanut butter and milk chocolate frostings that – when combined – taste like a peanut butter cup! Oh my lanta, get ready for something amazing.

Learning to swirl two types of frosting together takes practice. It’s ok, I wasn’t a pro when I first tried my hand at it last year. Like any sport, instrument, or hobby – the more you do it, the more you’ll get comfortable with it.

I have a very detailed page about How to Make Swirled Frosting. Use this tutorial as your guide. You’ll need a piping bag and Wilton 1M swirl tip. I bought my piping bag from Michael’s, a craft store. They sell them everywhere, even online. I use a reusable piping bag, but you can also find disposable bags. The piping tip I use for swirled frosting is the Wilton 1M swirl (I also purchased this at Michaels). I love this piping tip because it makes frosting look like soft-serve ice cream.

All you do to swirl the frostings on top is spoon some peanut butter frosting into one side of your piping bag and milk chocolate frosting into the other side. Then, pipe onto cupcakes in a swirl pattern:

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Again, here’s a page with more visuals to help guide you with the chocolate peanut butter swirl frosting.

I also include how I use the Wilton 1M swirl piping tip. If you’re ever curious about how I frost my cupcakes, that’s a handy page to read!

If you do not have a piping tip and bag, or are not yet comfortable using them – then just frost the banana chocolate chip cupcakes however you’d like. Frost them all with the milk chocolate frosting or with the peanut butter frosting using a knife.

Please note: if you decide to only use 1 frosting, you’ll have to double the recipe below to guarantee there is enough for all 18 cupcakes.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Today’s recipe is a breeze to make if you just take your time with it.

Give yourself a solid 15 minutes to mix up the cupcake batter and as the cupcakes are cooling, spend some time making the frostings. Both frosting recipes are simple: add more or less cream to adjust your frostings’ thickness. Find them too sweet? Add a pinch of salt to tone down the sweetness. I must say – I’m a huge fan of the slightly salty/sweet peanut butter frosting. I often use this peanut butter frosting to frost my brownie cupcakes.

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.

Peanut butter, chocolate, and banana are the ultimate trio of flavors when it comes to dessert. These cupcakes have got to be one of the best cupcake recipes I’ve ever made.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Banana Cupcakes with Chocolate Peanut Butter Frosting

Yield: 18 cupcakes

Prep Time: 30 minutes

Total Time: 3 hours, 50 minutes (includes cooling)

Print Recipe

The ultimate trio of your favorite flavors! Super-moist banana chocolate chip cupcakes topped with milk chocolate and peanut butter swirled frosting.



  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed light or dark brown sugar
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 and ½ cups mashed banana (about 3 large very ripe bananas)
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ cup (120ml) buttermilk1
  • 1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half2
  • 1 teaspoon vanilla extract
  • salt, to taste

Peanut Butter Frosting

  • 3/4 cup (185g) creamy peanut butter
  • 4 Tablespoons (60g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (45ml) heavy cream or half-and-half2


  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
  2. Make the cupcakes: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
  3. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition.  Add the milk and stir until combined.  The batter will be lumpy.  Fold in the chocolate chips.
  4. Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
  5. Make the chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  6. Make the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
  7. Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices and/or more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
  8. Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

  1. For the cupcakes, use buttermilk. You can sour your own milk at home to make DIY buttermilk. For this particular recipe, simply measure 1/2 Tablespoon of fresh lemon juice in a measuring cup/glass. Then fill the rest up with milk until you reach 1/2 cup. Stir it around, let sit for 5 minutes, and it will be ready to use in your cupcakes. (Alternatively, you could also use 1/2 Tablespoon of white vinegar.)
  2. For the frosting, heavy cream or half-and-half will give your frostings the creamiest texture. You may use milk instead, keeping in mind the frostings won't be as creamy.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A little treat on the side…

This past Friday marked the biggest day in my career so far. I was asked to visit the NPR’s (National Public Radio) studio for an interview with Michel Martin, host of Tell Me More. I sat down with Michel in the recording studio and, while shaking the entire time, talked with her about my cookbook and my love for baking.

What a rush! If you know me at all in real life, you know that I’m not shy in the slightest. But put me in a position where I have to public speak, let alone on national radio – and I completely freeze up! The producer and Michel herself were both so easy to talk to though.

Fact: I almost said “crap” twice because I was so nervous and lost my train of thought. I could’ve said much worse, right?! Whoops!

NPR Studio Visit March 7 2014

They asked me to bring a batch of Salted Caramel Dark Chocolate Cookies to munch on. This recipe is both on my blog and in my cookbook! It’s the recipe that won the Nestle baking contest last year. Tune in tomorrow, Monday March 10th 2014 to listen to the interview. It is also available online if you miss the interview or download the podcast.

Thank you everyone for helping me get to this point. I say it a lot and I’ll continue to say it forever: I wouldn’t have a blog without my readers. Thank you for supporting my blog and my new cookbook!

Peanut Butter Chocolate Banana Cupcakes - the ultimate trio of your favorite flavors! @sallybakeblog



163 Responses to “Banana Cupcakes with Chocolate Peanut Butter Frosting.”

  1. #
    Trixie in CTposted March 20, 2014 at 12:01 pm

    Hi Sally!

    A long overdue congratulations on your NPR interview – that is a major coup!

    Also, a big THANK YOU for this recipe – made these cupcakes last week (recipe made 12 regular and 6 jumbo cupcakes)….. brought them in to my volunteer job and you would have thought I served them to a bunch of turkeys – lots of GOBBLING going on! They were a huge success and extremely delicious and moist.

    You have a real talent, my friend!!!

    (still making your Pumpkin Streusel Coffee Cake and getting rave reviews)

    Take care….Trixie


    • Sallyreplied on March 20th, 2014 at 12:21 pm

      Thanks Trixie! I appreciate the congrats. Happy you made these cupcakes and that they were all very happy with them. Love that pumpkin cake – any time of year!


  2. #
    dknyposted March 21, 2014 at 11:12 am

    Yummy! I baked the cupcakes 2 weeks ago because I had some brown bananas destined for either the garbage or for some baked goods. The cupcakes won out but I wasn’t ready to frost them yet so I put the cupcake pans, minus a few that were gobbled, in good plastic bags in the freezer. This morning was frosting time. I never swirled two frostings in a piping bag before but it came out great. The first few swirls were just chocolate but then the pb came swirling out also. They are quite impressive looking even though the peanut butter frosting is not as smooth and creamy as the chocolate one. Is it possible that it was overbeated? The two frosting are so rich and delicious that they almost overshadow the banana cupcakes. I can’t wait to try the chocolate/vanilla swirl frostings. I baked the cupcakes in disposable cupcake pans which are smaller than standard metal pans so the recipe yielded 24 cupcakes. Plenty to eat (with large glasses of milk!) and plenty to share. Best of luck with your new cookbook.


  3. #
    Ricki @ The Questionable Homesteaderposted March 25, 2014 at 10:59 pm

    First just let me say that I am very impressed with the fact that this recipe was inspired by a 10 pm snack. Wow. As for self control with banana and chocolate, you’re funny, especially when you add peanut butter. So looking forward to trying this.


  4. #
    Foodistaposted March 26, 2014 at 2:48 pm

    Saw this on the Tuesday recipe share and had to check it out! This looks like a great recipe! The flavor combinations sound out of this world! And the swirl frosting is simply beautiful! Thanks for sharing!!!


    • Sallyreplied on March 26th, 2014 at 3:17 pm

      Thanks so much Foodista!


  5. #
    Adrienneposted March 29, 2014 at 6:01 pm

    I just made these and they turned out great! Very moist cupcake and easy to make. These frostings are amazing!! They look great swirled and they taste incredible. This is the best peanut butter frosting recipe I have come across, I could eat it by the spoonful! Or on top of oreos lol. Thanks for such a great recipe and a great tutorial on how to swirl the frostings. I wish I could post my pic here to show you how they turned out :-)


    • Sallyreplied on March 30th, 2014 at 1:38 pm

      I love your thinking – the peanut butter frosting + oreo cookies. Ha! Happy you loved these cupcakes.


  6. #
    Ricki @ The Questionable Homesteaderposted March 30, 2014 at 4:20 pm

    Hi Sally,

    I just wanted to stop by and let you know that I loved these cupcakes so much that I decided to feature them in The Sunday Faviourates. Please feel free to stop by and grab a button.


  7. #
    Heatherposted April 7, 2014 at 10:46 am

    Sally, I have (3) frozen bananas in my freezer. Can I use those to make this cake, or should I get some bananas from the store and let them ripen on the counter instead? I only ask because when I let my bananas thaw out after freezing them, they’re pretty “liquidy”. I wasn’t sure if that would affect the results of the batter or not?


    • Heatherreplied on April 7th, 2014 at 11:29 am

      Never mind about my question Sally. I was reading through the comments and saw someone already inquired about using frozen ripened bananas, and you said no, to use fresh. Off to the store to get some already browning bananas so I can make this for Saturday night Girl’s Night Out!!


      • Sallyreplied on April 7th, 2014 at 6:27 pm

        Whoops! I just answered your question before I saw this comment. Perfect – have fun on your girls night out this weekend!

    • Sallyreplied on April 7th, 2014 at 6:24 pm

      Hi Heather, that’s a great question. And to be honest, I have never had luck with my banana cupcakes doing that. The texture is always “off” – even if I try adding a little more flour to compensate for the added moisture. It’s best to use fresh, non-frozen ripe bananas.


  8. #
    Rimshaposted April 12, 2014 at 4:55 am

    Can i use oil instead of butter?


    • Sallyreplied on April 12th, 2014 at 5:59 am

      Please make the recipe as written – I cannot speak for results when altered.


  9. #
    Kristiposted April 13, 2014 at 3:40 pm

    Just made these for my kids weekly snacks! They are a hit thank you


  10. #
    Jennposted April 18, 2014 at 9:41 am

    I just thought of something! Some of my family members don’t like peanut butter very much and my cousin’s allergic to peanuts so I though these cupcakes would go very well with your cinnamon frosting and instead of the mini snickerdoodle, a slice of fresh banana!


    • Sallyreplied on April 18th, 2014 at 4:25 pm

      Hey Jenn! You have just created a delicious sounding cupcake. Definitely try them. Heck, I need to try them now! Love that cinnamon frosting.


  11. #
    Diannaposted May 6, 2014 at 8:37 pm

    Goodness. Gracious. I used this cake recipe to make the base for Banana Dream Cupcakes today, inspired by TooJay’s Banana Dream Cake — Your cake recipe filled with a banana cream cheese filling and topped with a fudgy chocolate frosting. They turned out so well that I think I’m going to have to make them for Mother’s Day! Thanks for a great cake recipe, it’s going on my list of “go to’s”! :)


    • Sallyreplied on May 6th, 2014 at 9:29 pm

      Yum! Dianna, that sounds delicious.


  12. #
    Danielaposted May 10, 2014 at 4:09 am

    I just made these, and I have to say, AMAZING! I used oil instead of butter and they came out great. How do you prevent the chocolate chips from sinking to the bottom of the cupcake?


    • Sallyreplied on May 10th, 2014 at 11:09 am

      Hey Daniela! The oil most likely made your batter too thin – so try using creamed butter. The thicker the batter, the less the chocolate chips will sink.


    • Larareplied on March 4th, 2015 at 12:42 pm

      You can also take 1-2 tablespoons of the dry ingredients and mix them with the chocolate chips before adding the chocolates to the batter.


  13. #
    Patti D.posted June 2, 2014 at 1:58 pm

    I made these cupcakes this weekend. There are so yummy and cute! My 5 year old grand daughter said: they are the best cupcakes I have had in my whole life and I love you, Granny! :) How great is that?


    • Sallyreplied on June 2nd, 2014 at 7:26 pm

      Simply AMAZING. 😉


  14. #
    Emmaposted June 2, 2014 at 8:06 pm

    Theese cupcakes were super good. I tryed the chocolate icing and it was pefect with the cupcakes not too sweet but just the right amount. I like how you have so many pictures of each recipe! I am looking forward to try out more recipes.


  15. #
    Rachelposted June 10, 2014 at 3:32 pm

    Is there a way to combine the two frostings? Could I make both the PB and chocolate frosting recipes in one bowl, or would that taste weird? These look absolutely delicious and I just so happen to have some ripe bananas right now! :)


    • Sallyreplied on June 10th, 2014 at 4:40 pm

      The combined frosting would be delicious, Rachel – not weird at all. Just make both separately and then beat them together. Let me know if you try it!


  16. #
    Nicoleposted June 20, 2014 at 9:50 pm

    Today I made these cakes without the chocolate chips, used your peanut butter frosting as the filling, and made a chocolate ganache for on top. They were delicious! Thanjs for the recipes. I could put that peanut butter frosting on just about anything!


  17. #
    Bonny @ Clever henposted June 22, 2014 at 11:30 am

    What a great combo! Yum!


  18. #
    Carolineposted June 25, 2014 at 3:57 am

    Can i possibly half this recipe for 9 cupcakes?


    • Sallyreplied on June 25th, 2014 at 8:24 am

      It’s a little hard to halve 3 eggs, so I do not suggest it.


  19. #
    Rachitaposted July 10, 2014 at 4:30 am

    OMG! These taste AMAZING! Made it for my 4 yr old son & his friends & they loved it!!! Thank you for a great recipe!
    Just wanted to know how I can halve the recipe since it calls for 3 eggs?
    Will try more of your recipes…


    • Sallyreplied on July 10th, 2014 at 10:06 am

      I do not recommend halving the recipe. The texture and taste won’t be the same – I find it difficult to perfectly halve 3 eggs.


  20. #
    Mateaposted July 12, 2014 at 4:41 pm

    That picture of the bitten-cupcake is calling my sweet teeth! I like how the swirled frosting looks; I need to try doing it one day!


  21. #
    Vivienposted August 12, 2014 at 2:23 am

    I got a little confused the part where you say fill the unused cups with 1/3 water to prevent warping, pleaseeee advise.


    • Sallyreplied on August 12th, 2014 at 9:47 am

      Hi Vivian. This recipe makes 18 cupcakes. 1 batch you will bake will have 12 cupcakes in a standard 12-count cupcake pan. The 2nd batch will only have 6. Fill unused cups with 1/3 water to prevent the pan from warping.


  22. #
    Jeanneposted August 14, 2014 at 2:54 pm

    Hey Sally! Preparing to make these for my last day of work tomorrow! Was wandering if I could use a Lindt Milk Chocolate Truffle in the center instead of the chocolate chips? Wasn’t sure if it would be too heavy or make a mess. Let me know your thoughts!

    (BTW Cake Batter Blondies=Success) :)

    Thank you!


  23. #
    ``Alisonposted August 14, 2014 at 8:10 pm

    These cupcakes are delicious. I made them into mini cupcakes and baked them for 11:30 at 350.
    My husband has just instructed me to hide them from him!! Thanks for the recipe.


  24. #
    Tracy Sposted August 24, 2014 at 9:37 pm

    Can you freeze batter to save for later use?


    • Sallyreplied on August 25th, 2014 at 8:28 am

      No, batter must be baked right away.


      • tracy sreplied on September 3rd, 2014 at 1:57 am

        I ended up rolling the dice and doing it anyway– before I had seen your comment. I froze them in a wrapper in the muffin tray then bagged them in a ziplock once frozen. I ended up baking them a week later and they were perfect! Just passing it along.

  25. #
    DeeDeeposted August 26, 2014 at 5:22 pm

    Sally, I just ran out of cocoa powder, but I want to make these! Is there a frosting you could suggest with melted choc that would still swirl well with the pb frosting?? I have unsweet and semi-sweet squares, as well as choc chips….


  26. #
    Bharviposted August 31, 2014 at 3:36 pm

    Theses are awesome! My son’s first bday us next week and theme is monkeys and bananas ( he LOVES banana and PB!) I’m planning on making cupcakes but also need a small smash cake for him — any idea how to do that with this batter? I was thinking of using a 9″ springform round pan but can alter if you recommend! I’m not at all an experienced baker so the fact that I could make these and they turned out attests to your skills!! Thank you!!


  27. #
    Naomiposted September 3, 2014 at 11:26 am

    Hi Sally

    From across the pond, in the UK it’s a BIG HELLO from me.
    I have just discovered this recipe and your website. This recipe looks devine.
    I cannot wait to bake these tomorrow .

    Take Care. :)


  28. #
    Alisonposted September 8, 2014 at 3:26 pm

    Hi! I want to make the frosting(s) for a filling instead of on top of my cupcakes. Will it ruin the taste if I sub a little bit of the butter for shortening to help stabilize it? With it being a creamier frosting I want to make sure it doesn’t buckle in between. (Its only going to be an 8 inch (2 layer) 1-tiered cake)


    • Sallyreplied on September 8th, 2014 at 6:50 pm

      Hi Alison, I’m sure that would be fine.


  29. #
    Carmenposted September 12, 2014 at 6:27 pm

    The frosting together taste like Reese’s and the Cupcakes are so perfect, moist and delicious! Thank you so much for sharing this amazing recipe!


  30. #
    Sharonposted October 18, 2014 at 7:40 am

    Right now I have enough extra cake flour just for this recipe. How much should I use when I substitute the AP with it?


    • Sallyreplied on October 18th, 2014 at 2:29 pm

      I would say 2 and 1/4 cups cake flour.


  31. #
    Melposted October 30, 2014 at 1:24 pm

    I just made the cutest monster cupcakes for Halloween using this recipe. I had regular sized semi-sweet chocolate chips that I pulsed in a mini food processor until they were a mix of powder, flecks and mini chip sizes. Otherwise I followed the cupcake and chocolate frosting recipes exactly and they were awesome. I had some issues with the peanut butter frosting although I believe that was because I tried using an organic peanut butter… the kind that separates with a layer of oil. I ended up with an oily lump of un-spreadable yuck that in no way resembled frosting so it went in the trash. I went and bought a major brand of peanut butter and tried a similar frosting recipe (same ingredients, different proportions) with loads of great reviews from a popular recipe website. It turned out perfect and when it was added with the chocolate frosting into the same piping bag (with Wilton #21 tip) I was able to make cute brown and tan hairy monster cupcakes with candy eyeballs. Some frosting ears and fangy teeth made them look like cute werewolves! So fun and a huge hit at work and with the kids at home. Thanks for the recipe!


    • Sallyreplied on October 30th, 2014 at 6:51 pm

      Mel, the festive cupcakes you made sound amazing. Thanks for telling me about them! I wouldn’t try peanut butter frosting with oily, natural peanut butter. Sorry I don’t make that more clear!


  32. #
    Alicesonposted November 15, 2014 at 10:32 pm

    Made these yesterday! The cupcakes were GREAT! The chocolate frosting was GREAT! The peanut butter frosting ….. was a big blob of greasy ick. Twice. Not sure what happened. I’m not a professional baker but I know my way around the kitchen and have done my share of baking. I used my kitchen scale to be sure my measurements matched yours, butter was softened on the counter for a few hours (not melted), etc. My only guess was I used a weird brand of peanut butter or something. Oh well – ended up making a second batch of the chocolate frosting to finish them off and everyone raved! :)


    • Justinareplied on February 7th, 2015 at 3:30 pm

      same here. peanut butter frosting was too watery for me. I think it’s because of too much heavy cream. there were 3 in the recipe, but I think 1-2 should have been enough.


  33. #
    Melindaposted November 16, 2014 at 3:51 am

    Hi sally
    I would like to ask if i can make this recipe into a cake or bread?nor would the texture be toos soft? Thanks


  34. #
    Noriposted December 11, 2014 at 11:31 am

    Hi can I use regular milk for the cupcakes instead of buttermilk?


  35. #
    peggy gunnellposted January 28, 2015 at 12:43 pm

    The best trick I have learned over the years of cake decorating is to plop your frosting onto a piece of Saran Wrap and roll it up like a Tootsie Roll, then place in your piping bag with one of the twisted ends coming out the tip of the piping bag. Snip off the end of the twisted part and start piping. You can put 2 or 3 “packets” of frosting in a bag at a time to swirl colors or flavors together. The best part is cleaning your piping bag is a breeze, just throw away the plastic wrap!


  36. #
    Justinaposted February 7, 2015 at 3:28 pm

    Thank you for the amazing recipe. I’m from Lithuania (Europe) so some products here are different. We don’t have any chocolate chips here so I substituted them for M&M’s., the peanut butter for sale is of a darker color so I couldn’t get the dual effect because the shades were similar but the taste combination is nevertheless delightful.


    • Justinareplied on February 8th, 2015 at 2:01 am

      oh and BTW there was enough batter for me for 24 cupcakes instead of 18. although too much frosting haha


  37. #
    Anuposted February 8, 2015 at 8:07 pm

    Hi Sally

    I just made this! The taste was superb but I found all my choc chips sank to the bottom :-( Do you want to update this recipe saying coat the choc chips with flour?


  38. #
    Elenaposted February 14, 2015 at 3:45 pm

    hi Sally! I would like to prepare those irresistibile cupcakes, but I would like to substitute butter with oil, or margarine.. Could it be ok?


    • Sallyreplied on February 15th, 2015 at 10:29 am

      Due to taste and texture, I never recommend oil or margarine as a sub for creamed butter.


  39. #
    Krizziaposted February 16, 2015 at 9:23 am

    Can I leave out the chocolate chips?


  40. #
    hollyposted February 24, 2015 at 1:07 am

    I’ve been working on ways to sneak in healthy foods to baked goods, so I subbed plain Greek yogurt (mixed with a bit of milk to thin it out) in place of the buttermilk, and it worked swimmingly. I also replaced 1/4 c of the flour with flaxmeal, and half the butter with chia gel. And you cannot tell about any of these changes!
    Can I justify eating these for breakfast now?


    • Sallyreplied on February 24th, 2015 at 1:27 pm

      You’re asking the wrong person because yes that totally sounds like breakfast food…


  41. #
    Toniposted March 1, 2015 at 4:31 pm

    First attempt at iced cupcakes but they’ve turned out perfect and omg (!), that peanut butter frosting is delicious. Required a bit of googling for UK equivalents but will definitely do this again. Thanks


  42. #
    alisonposted March 27, 2015 at 9:08 am

    I am not a very good baker and I have always struggled with baked goods. I made these cupcakes and I think they taste ok, however the consistency of the cupcake seems more like a banana muffin to me and the cupcakes are sticking to the liners to the point that when you take them off it tears the cupcake apart . The only thing I did different was I used cake flour in exchange for all purpose flour. What is the difference in these flours and would this of changed the consistency of my cupcakes?


  43. #
    Kirstenposted March 29, 2015 at 4:08 pm

    These might taste good if I could get them out of the liners. First time I’ve ever had a baked item bond with the paper :( So disappointed.


  44. #
    Kimberlyposted April 3, 2015 at 11:45 am

    I just put batch number 1 in the oven and praying for a good outcome but I must have fine something wrong because I was able to get 23 cupcakes out of this recipe and I’m actually afraid I overfilled my cups. Cross your fingers.


  45. #
    Julieposted April 18, 2015 at 9:15 am

    Made these exactly as shown today…awesome! Sally, your recipes are the best!


  46. #
    kayposted April 23, 2015 at 8:00 am

    i absolutely LOVE your blog!
    i want to make these cupcakes and i don’t have heavy cream or half and half so i was wondering if i could just use whipping cream for the frosting instead.
    please answer soon!


    • Sallyreplied on April 23rd, 2015 at 8:28 am



  47. #
    Bettinaposted May 30, 2015 at 8:06 pm

    Hi Sally, 

    I want to make this recipe in a two layer cake, are the measurements enough or do I need to double them or something?

    Thanks, can’t wait to try it!  


  48. #
    Najiaposted June 3, 2015 at 7:33 pm

    When you mentioned filling the rest of the cupcake cups with water to prevemt warping, what do you mean by that?


    • Sallyreplied on June 5th, 2015 at 7:13 am

      Standard cupcake pans bake 12 cupcakes. This recipe makes 18 cupcakes, so there will be 2 batches. There will be 6 empty cupcake holders. Fill them with water, as heat can warp the tray if there is nothing inside of it.


  49. #
    Hayleyposted July 5, 2015 at 7:39 pm

    Hi Sally, just wondering if I could leave out the chocolate chips in this cupcake recipe (and the banana cake recipe in your first cookbook) to make plain banana cupcakes with the frostings, or do you think the cupcakes/cake are missing something without those chocolate chips? 


    • Sallyreplied on July 6th, 2015 at 8:03 am

      You can definitely leave them out! The cake/cupcakes are still so flavorful without their addition.


  50. #
    Bridgetposted September 5, 2015 at 7:33 am

    Can these be made as regular banana cupcakes with the choc chips left out?


    • Bridgetreplied on September 5th, 2015 at 7:33 am

      Never mind. Just saw the answer!


Leave a Comment