Ingredients
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 4 ripe medium bananas, smashed
- 2 large eggs
- 1/2 tbsp banana extract
- 1/4 cup sour cream
- 1 cup semi-sweet chocolate chips
Preparation
Step 1
Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Make a well in the middle of the flour and add in the melted butter, bananas, eggs, banana extract and sour cream. Mix together with a whisk about 10 strokes.
Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
Fill liners 2/3-3/4 full with batter.
Bake 22-24 minutes or until tops of cupcakes are golden brown.
Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Peanut Butter Frosting
Makes enough to frost 18 cupcakes
12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)
melted chocolate
banana slices
Cream the butter until smooth. Add the peanut butter and cream together on high until smooth.
1/2 cup at a time, beat in the powdered sugar. In between sugar additions, add 1-2 tbsp milk. You may not need all the milk, but you will use all the sugar. (I used the heavy whipping cream and only used about half of the 1/3 of a cup I poured out.)
Add the pinch of salt and mix together until smooth and fluffy. (The salt is added to cut the sweetness, if you like a super sweet frosting, omit the salt.)
Pipe frosting onto cupcakes.
Drizzle melted chocolate over frosting and garnish with a fresh banana slice.