Chunky Monkey Cupcakes

By Texaschef11

Ingredients

• Banana Cupcakes
• * 1 1/4 cup all-purpose flour
• * 1/2 Tablespoon baking powder
• * 1/4 teaspoon kosher salt
• * 6 Tablespoons unsalted butter, at room temperature
• * 1 1/4 cups sugar
• * 3 large eggs, at room temperature
• * 1/2 cup + 1 Tablespoon buttermilk
• * 1/2 teaspoon banana extract
• * 3/4 cup mashed banana (about 1 1/2-2 bananas)
• Chocolate Ganache
• * 4 ounces bittersweet, chocolate, finely chopped
• * 1/3 cup heavy cream
• * 2 Tablespoons butter, at room temperature
• Peanut Butter Frosting
• * 1 cup confectioners' sugar, sifted
• * 1 cup creamy peanut butter
• * 5 Tablespoons unsalted butter, at room temperature
• * 3/4 teaspoon vanilla extract
• * 1/4 teaspoon kosher salt
• * 1/4 cup heavy cream

Preparation

Step 1

For the cupcakes, Preheat the oven to 350. Line a muffin pan with cupcake liners.

Combine the flour, baking powder, and salt in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Add the eggs, one at a time, until thoroughly combined, scraping the sides of the bowl as needed. Add the banana and mix until well combined.

Combine the buttermilk and banana extract in a liquid measuring cup. Over low speed, Alternately add the flour mixture with the buttermilk, starting and ending with the flour. Mix until just combined.

Divide the batter evenly among the muffin tins, filling each one 3/4 full. Bake 20-25 minutes, or until firm in the center and a toothpick comes out with only a few crumbs attached. Remove from oven and allow to cool in pans 5 minutes, then transfer to a wire rack to cool completely.


For the ganache, place the chocolate in a medium bowl. Bring the cream to a gentle boil in a small saucepan. Pour it over the chocolate, and allow to sit for 3-4 minutes. Add the butter to the bowl, and whisk until smooth. Allow to sit at room temperature until it reaches a consistency suitable for piping, or refrigerate, being sure to stir every 10 minutes.


For the frosting: Place the confectioners' sugar, butter, peanut butter, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the sides as needed. Add the cream and beat on high speed until light and fluffy, 3-4 minutes.

To assemble, use a small paring knife to cut out a small cone from the top of each cupcake. Fill a pastry bag fitted with a round tip with the ganache, and pipe each cupcake full of ganache. Frost as desired with peanut butter frosting.