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.

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.

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.

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. They disappeared at my friends’ house and the next day, Kevin and I both had one as post workout recovery fuel. Hey, life’s all about balance!

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

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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.

Yield: 18 cupcakes

Ingredients:

Cupcakes

  • ½ cup (115g) unsalted butter, softened to room temperature
  • ½ cup (100g) 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) buttermilk*
  • 1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (32g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half*
  • 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-half*

Directions:

Preheat oven to 350F degrees.  Line two 12-count muffin pans with 18 cupcake liners. Set aside.

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.

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.

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.

For 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.

For 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.

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.

*For the cupcakes, you must 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.)

*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

 

   

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

  1. #
    61
    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”! :)

    Reply

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

      Yum! Dianna, that sounds delicious.

      Reply

  2. #
    62
    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?

    Reply

    • 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.

      Reply

  3. #
    63
    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?

    Reply

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

      Simply AMAZING. ;)

      Reply

  4. #
    64
    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.
    Thanks

    Reply

  5. #
    65
    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! :)

    Reply

    • 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!

      Reply

  6. #
    66
    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!

    Reply

  7. #
    67
    Bonny @ Clever henposted June 22, 2014 at 11:30 am

    What a great combo! Yum!

    Reply

  8. #
    68
    Carolineposted June 25, 2014 at 3:57 am

    Can i possibly half this recipe for 9 cupcakes?

    Reply

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

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

      Reply

  9. #
    69
    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…

    Reply

    • 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.

      Reply

  10. #
    70
    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!

    Reply

  11. #
    71
    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.

    Reply

    • 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.

      Reply

  12. #
    72
    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!

    Reply

  13. #
    73
    ``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.

    Reply

  14. #
    74
    Tracy Sposted August 24, 2014 at 9:37 pm

    Can you freeze batter to save for later use?

    Reply

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

      No, batter must be baked right away.

      Reply

  15. #
    75
    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….

    Reply

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