Banana Cupcakes with Peanut Butter and Milk Chocolate Frosting
Ingredients
½ cup unsalted butter, room temperature
½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
3 large, very ripe bananas mashed
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
½ cup buttermilk
1 cup semi-sweet chocolate chips
Milk Chocolate Frosting
1 and 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, room temperature
2 Tablespoons heavy cream
1 teaspoon pure vanilla extract
salt, to taste
Peanut Butter Frosting
3/4 cup creamy peanut butter
4 Tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons heavy cream
Instructions
Peanut Butter Frosting
1. In a mixer, beat the peanut butter and butter on medium speed until creamy, about 2 minutes. Add the powdered sugar and beat again until combined. Add the vanilla, cream and a pinch of salt and mix again until creamy. Add more salt if too sweet.
**If you want to use just one flavor of frosting rather than swirled, then double the amounts in these frosting recipes to make enough for the entire batch.
Milk Chocolate Frosting
1. Sift the powdered sugar and cocoa powder together and set aside. In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar/cocoa mixture a little bit at a time and beat until combined. Add the heavy cream, vanilla and a pinch of salt and beat again. Add more salt if too sweet or add more heavy cream if too thick.