Sometimes Jeremy has to travel for work, and while I miss him while he’s gone, it gives me a lot of extra time to catch up on all the baking I’ve been daydreaming about (like making these cupcakes), and I’m able to give the place a thorough deep-clean without any distractions. Plus, when he goes on these trips he always brings me back a little something special, and it was on such an occasion a few weeks ago that he returned home from a work trip in Napa with a small paper bag of treats. Upon opening it, I discovered that he’d brought me back some chocolate bars, but not just any chocolate bars. He had gotten me the wildest, most flavor-intensive chocolate bars he could find.
Banana Chocolate Chip Cupcakes With Peanut Butter Buttercream & A Chocolate Ganache Center
Banana Chocolate Chip Cupcakes
- 3 slightly overripe bananas
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2/3 cup butter softened
- 2 eggs
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups semisweet chocolate chips
Peanut Butter Banana Buttercream
- 1 and 1/3 cup butter
- 3 cups powdered sugar
- 1/3 cup creamy peanut butter
- 4 ounces chocolate broken into small pieces
- 1/4 cup heavy cream
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a muffin pan and line with cupcake liners and set aside. Begin by making the banana chocolate chip cupcakes. Mash the bananas together in a medium sized bowl using a potato masher. Set the bowl aside.
- In a large bowl, cream together the butter and the sugar. Add all of the liquid ingredients, including the eggs and mashed bananas, and mix until until well-blended. Set them aside.
- Mix together the remaining dry ingredients in a small bowl and then stir them into the banana mixture until thoroughly combined. Gently stir in the chocolate chips.
- Pour the batter into the cupcake liners, filling them up 3/4 of the way. Place in the oven and bake for about 20 minutes or until they are set and the tops are a light golden color. Remove the pan from the oven and allow to cool completely before filling and frosting.
- While they're cooling, you can make the ganache. In the top of a double boiler, mix together the chocolate and cream and continue stirring gently until the mixture is melted and completely smooth. Remove from heat and set aside to firm up to a frosting-like texture and cool to room temperature.
- While the ganache is cooling, you can make the buttercream. Beat together the butter and powdered sugar until smooth. Add the peanut butter and continue mixing until completely incorporated. Set aside.
- Once the cupcakes and ganache have cooled, use a spoon to scoop out a hole in the top center of each cupcake, about 1-inch deep. Spoon in some of the chocolate ganache, then pipe the frosting over the top of the cupcake to cover the hole. Repeat until all the cupcakes have been frosted. Serve immediately.