Phew! What a name. But really these cupcakes have so much going on that I couldn’t help but put a crazy long label on them. They earned it.
Ohhhh man are these good. Banana and peanut butter. Banana and chocolate. Chocolate and peanut butter. Peanut butter and honey. No matter which way you look at it, the combination of flavors here is classic and like, the best ever.
The banana cake is my favorite recipe. It’s dense and super banana-y, but still sweet like cake should be. It has Chobani in it, so obviously it’s healthier and awesome-er than regular banana cake. Also, is adding hyphens and letters on to the ends of words a thing? If not, I’m making it one.
This peanut butter frosting is my go-to recipe and has been for years. This time I made it a million times better by using the Bee’s Knee’s flavor from Peanut Butter & Co and a little extra honey. The remainder of the jar is now gone. I literally can’t be controlled around peanut butter. Oddly enough, there was no left over frosting, either. Weird.
The ganache is an awesome little surprise in the middle. You could totally make these without it and they’d still be divine, but, really, if biting in to a banana peanut butter cupcake and finding chocolate in the middle doesn’t make your day, something’s up…
I went the extra mile with these and drizzled honey on the top.
Don’t judge me. It was perfect(-er).
Cue the drool.
Prep time: 10 minutes | Bake time: 30-45 minutes | Total time (with cooling and frosting): approximately 2 hours.
Yield: 18 cupcakes
- 1 cup plus 1 tbsp granulated sugar
- 6 tablespoons butter at room temp
- 1 egg plus 1 egg white
- 1 tsp vanilla
- 1 ½ cups all purpose flour
- 3/4 tsp baking soda
- Dash of salt
- ¾ cups Greek yogurt (I used Chobani, duh)
- 2 tbsp apple butter
- 2 overripe bananas, mashed
Peanut Butter Frosting
- 2 ½ cups confectioners sugar
- ¼ cups butter at room temp
- ½ cups creamy peanut butter (I used Peanut Butter & Co. Bee’s Knees)
- 1 tsp vanilla
- 1 tbsp honey plus extra for drizzling
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Preheat oven to 275 º F. Line cupcake pans with liners, enough for 18 cupcakes. In a stand mixer, whip together butter and sugar until light and fluffy, about 2 minutes. Add in egg and egg white and mix until combined. Add in vanilla, then the yogurt, apple butter and bananas. Mix until homogenous. In a separate bowl, sift together flour, baking soda and salt, then slowly add it to the wet ingredients. Mix until just combined, scraping down sides of the bowl if needed.
Fill cupcake liners about 2/3 full with batter. Place on middle racks in oven and bake approximately 30-35 minutes or until a toothpick inserted in to the center comes out clean. Remove from oven and immediately place in freezer to stop the baking process. Let chill in freezer for approximately 30 minutes.
In the meantime, make the peanut butter frosting. In the bowl of a stand mixer fitted with paddle attachment, simply combine all the ingredients together, whipping on high speed for approximately 5 minutes, scrapping down sides intermittently.
For the ganache, place both ingredients in a small saucepan. Over very low heat, melt together, stirring constantly. Remove from heat as soon as the chips have melted (this is very important to avoid burning the ganache- burnt ganache= bad). Set aside to let cool.
To assemble, first hull out the middle of each cupcake. Here’s a great tutorial on how! Next, spoon about a teaspoon of ganache in to the hole (or more depending on the size of the hole you’ve created, you want to fill these babies up!). Spoon the frosting in to a piping bag fitted with the piping tip of your choice (or a large plastic baggie with a corner cut off!). Generously pipe the frosting on to each cupcake, there should be plenty to go around! Share the wealth! Drizzle a little bit of honey on to each cupcake right before serving. It just makes them even more awesome-er.
Cupcake adapted from The Novice Chef. Frosting and ganache are Life Love Lemons originals :).