Chocolate Banana Cupcakes With Peanut Butter Caramel Cream Cheese Frosting

recipe from couture cupcakes

Makes 24 cupcakes

Cupcakes
5 oz dark [unsweetened] chocolate, finely chopped
1/4 cup cocoa
1 cup boiling water
1 3/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp pink peppercorns, crushed
1 cup butter
1 1/3 cup brown sugar
1 ripe banana, mashed
3 eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup peanuts, ground in food processor

To make the cupcakes

Combine chocolate and cocoa in a medium sized bowl. Add boiling water, whisk until smooth, set aside.

Preheat oven to 350.

Line two 12 capacity muffin tray with cupcake liners.

Sift flours, baking soda, and salt into a bowl. Whisk in the peanut flour.

In a large mixing bowl, beat butter until creamy.

Gradually add the brown sugar to the butter and beat until fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition.

Add the sour cream, mashed banana, vanilla extract and crushed peppercorns and beat until combined.

Alternately add a third of the flour mixture and the chocolate mixture, beat until combined after each addition. Make sure you scrape the mixing bowl.

Evenly divide the batter into the cupcake liners, about 3/4 full.

Bake for 20-25 minutes until toothpick comes out clean.

Allow cupcakes to cool completely before frosting.


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Peanut Butter Caramel Cream Cheese Frosting
2 cups powdered sugar
1/2 cup peanut butter
1/2 cup butter
1/3 cup dulce de leche
1/2 tsp vanilla extract
4 oz cream cheese

To make the frosting

Cream the butter until light and fluffy.

Add the cream cheese. Beat for another 2 minutes until fluffy.

Add the peanut butter, dulce de leche and vanilla extract. Beat until combined.

Gradually add the icing sugar. Beat for a further 5 minutes or until you have the desired consistency to either pipe or slather onto cupcakes.