A root round the cupboards yielded a rather ripe banana and a jar of peanut butter. Banana and peanut work well together and chocolate happily marries well with both, thus this cupcake was born.
A moist flavourful cupcake topped with an insanely dark chocolate frosting, what's not to love?
Banana peanut cupcakes with dark chocolate frosting
60g butter or dairy free alternative
60g banana40g peanut butter (no added sugar preferably)
125g golden caster sugar
tsp vanilla paste/extract
125g self raising flour
160ml of coconut cream
75g dark choolate, I used green and black
Begin with the frosting, heat the cream until just below boiling, pour over the chocolate and stir until the chocolate has melted. Set aside to cool then put in the fridge to firm up.
Line a cupcake/muffin tin with liners and preheat the oven to 180C/160C FAN.
Cream the butter,banana, peanut butter, sugar and vanilla paste together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl in-between and beat for a further couple of minutes.
Add the flour and beat on slow until just combined. Finally add the milk and beat for a further minute. Divide the batter between the liners and bake in the oven for 20 minutes until golden and springy.
Transfer the cupcakes to a wire rack to cool.
Whip the frosting, it will be smooth and shiny and then put back in the fridge for another hour or so. Whip again, the frosting will lose its shine and become fluffier, looking very much like a standard chocolate frosting.
Pipe the frosting onto the cooled cupcakes and enjoy.
These cupcakes will keep for a few days in an airtight tin. If it is very hot this frosting could melt, so keep in the fridge and allow to come to room temperature before tucking it.