| Level: | Easy |
| Total: | 24 min |
| Prep: | 15 min |
| Cook: | 9 min |
| Yield: | about 55 mini cupcakes |
Ingredients
- 1 3/4 cups cake flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1 1/4 cups sugar
- 2 extra-large whole eggs
- 3 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon banana extract
- 1/3 cup vegetable oil
- 1/3 cup buttermilk, shaken
- 1 large, overripe banana, mashed
- Peanut Butter Frosting, recipe follows
- Chocolate Coating, recipe follows
- 8 tablespoons unsalted sweet cream butter, softened
- 2 cups smooth peanut butter
- 2 cups powdered sugar, well sifted
- 2 to 4 tablespoons cream, as needed
- 2 cups semisweet chocolate chips
- 3 tablespoons vegetable oil
Instructions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- Sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the vanilla and banana extracts. Stir in the vegetable oil. Beat in the flour mixture, alternating with the buttermilk. Fold in the mashed banana.
- Fill the cupcake liners about three-quarters full. Bake until a toothpick inserted into the center of the cakes comes out clean, 8 to10 minutes. Cool completely, and then frost with Peanut Butter Frosting and dip in Chocolate Coating and enjoy!
- Beat together the butter and peanut butter until smooth and combined. Blend in the powdered sugar. Add the cream, 1 tablespoon at a time, if the frosting is too thick.
- Melt together the chocolate chips and vegetable oil in the microwave until completely melted.
Nutrition Facts
| Serving Size | 1 of 55 servings |
| Calories | 186 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 31 mg |
Reviews
This is VERY yummy. Quick and Easy recipe for the kids. :
I really like yhis recipe it is soo great and it taste amazing
I give this cupcake stars for concept. However, overall taste I give it a thumbs down. The cake was dry, and not enough banana. The frosting needed a bit more sweetness. I would recommend using a banana cake recipe you like over this one.
Amazing cupcake!!! I will make it again!!!
The icing is very peanuty and you use very little cinnamon however it adds just a small amount of spice, very good and my husband loved it! Great for any peanut butter lover!
Very tasty cupcake.. Frosting was very tasty.. Alittle difficult to put the chocolate on the top of frosting…
could taste all the flavors of banana, peanut butter and chocolate.
Would make again.. !!
could taste all the flavors of banana, peanut butter and chocolate.
Would make again.. !!
Review is for peanut butter frosting. I used a different banana cake recipe (Gina’s Banana Cupcake – which is really good, doesn’t call for banana extract but used the peanut butter frosting from this recipe and different ganache recipe. The frosting was meh, I used Jif and it was just ok.
I love it! However I remember from the show the judges said that they needed more banana flavor, so I added an extra tsp of banana extract and mashed two large bananas instead of one. I was missing the butter milk ingredient so I just used cream – texture and taste was fine.
Not in love with this.. loved the idea of the flavor combinations & the peanut butter frosting was great, as was the chocolate dip. However, the main part – the ‘cupcake’ – was very dense and heavy. The taste was ehhh.. nothing great. I think I will look for a different banana cupcake recipe, but keept the toppings from this one.
I thought it would be good, but it was great! Kids loved dipping the top in the chocolate. The cake itself is light & fluffy.
Thank you for creating a receipt I’ll use for years to come.