Tonight I was going to make brownies. Then I thought, peanut butter sure is good in brownies. Then, I didn't haven't enough butter, so I decided use a banana instead of the butter. A few recipes combined & tweaked later; Peanut Butter Banana Brownie Cupcakes were in the works!
I had an adorable helper. "I do it Mommy." " I see it Mommy? Hold you!"
We did sample the batter some together & it was really good.
Peanut Butter Banana Brownie Cupcakes:
1 cup sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 350 degrees. Fill 12 cup cupcake tin with liners.
First smash the banana with a pastry blender (see first pic). Stir in sugar, eggs one at a time, and 1 teaspoon vanilla. Add in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Add batter to cupcake tin with an ice cream scoop. I used Pampered Chef's large scoop.
Bake for 20 minutes. Cool for 15 minutes before adding frosting.
1 cup powdered sugar1 tsp vanilla1/4 cup butter, olive oil, coconut oil3/4 cup peanut butter3 Tbsp milk
*Adapted from these recipes from The Comfort of Cooking & Plain Chicken
Combine with ingredients in bowl. Blend with hand mixer until creamy, but don't over mix because it will start to break up. I used olive oil instead of butter in the frosting.
Load decorating bag. I did not chill the frosting because it is pretty thick. You could add a little milk if you want it to be less so.
Here it is! It was super good.