Banana cupcakes with peanut butter frosting

 At work, every other week we have coffee morning.  Since I had some nice ripe bananas (basically black), I decided to make these banana cupcakes with peanut butter frosting.

I found the recipe from Bon Appetit magazine. I must have seen this recipe awhile ago and just saved it. Instead of chopping peanuts for a topping I decided to top them with dark chocolate shavings. To make the shavings, using a large knife, scrape the knife towards you along the chocolate bar.  Then you get these nice shavings. Something I learned from Jamie Oliver.  Very easy and quick! This recipe says it makes 12, but I doubled it and made 32 cupcakes.  The frosting recipe was enough (and some) to frost all 32 cupcakes.

Even though it was my first time making them, it was a hit. I think my office enjoys being my guinea pigs. :)


Makes 12 Cupcakes

Ingredients

cupcakes

• 1 1/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 very ripe large bananas, peeled
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature (133g)
• 1 large egg
• 1 large egg yolk

frosting

• 1 1/2 cups powdered sugar
• 1 8-ounce package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
• Chopped lightly salted roasted peanuts (optional)

Preparation

CUPCAKES

• Position rack in center of oven and preheat to 350°F (Gas Mark 4/ 180°C). Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
• Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
• Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

FROSTING

• Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.