Chocolate Banana Cupakes with Peanut Butter Frosting
 
Prep time
Cook time
Total time
 
A rich chocolate banana cake baked with a mixture of chocolate and peanut butter chips. Topped with a smooth and creamy peanut butter buttercream.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1½ sticks salted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 bananas mashed (about 1 cup)
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon xanthan gum
  • ⅔ cup gluten free oat flour
  • ⅓ cup plus 1 tablespoon buckwheat flour
  • ⅔ cup tapioca starch
  • ⅓ cup cornstarch
  • ⅔ cup water
  • ½ cup cocoa powder
  • 4 oz. bittersweet/semi-sweet chocolate, chopped
  • 1 cup chocolate chip/peanut butter chip mix
  • For Frosting:
  • 1 stick butter, room temperature
  • 4 cups powdered sugar, divided
  • 4 tablespoons milk
  • 1 teaspoon vanilla
  • ¾ cup smooth peanut butter
Directions
  1. Preheat oven to 350 degrees. Line two standard sized muffin tins with paper liners. Set aside.
  2. In a large mixing bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl. Add vanilla and mix until combined. Add in mashed bananas and mix on low speed until incorporated. Sift together baking soda, baking powder, salt, xanthan gum, oat flour, buckwheat flour, tapioca starch, and cornstarch. Add to mixer and mix until combined.
  3. Heat ⅔ cup water in a microwave safe bowl for 1 minute until boiling. Add cocoa powder to heated water and mix until dissolved. Add chopped bittersweet chocolate to cocoa mix and allow to sit for 2 minutes. Stir until chocolate is completely melted and mixture is smooth.
  4. Fold chocolate mixture into cupcake mixture. Stir until chocolate is completely incorporated into batter. Add chocolate/peanut butter chips to batter.
  5. Fill muffin liners ⅔ way full and bake at 350 degrees for 18-20 minutes, rotating after 18 minutes if back cupcakes are overly browning. Cupcake tops should spring back at touch of a finger. Immediately remove cupcakes from tins onto cooling racks. Allow to cool completely before frosting.
  6. Begin making frosting by beating butter until smooth in a large mixing bowl. Add two cups of powdered sugar. Beat until it forms a thick frosting. Add vanilla and milk and mix until incorporated. Add remaining 2 cups of powdered sugar. Beat until smooth. Fold in peanut butter until it is completely incorporated into frosting. Add more sugar (to thicken) or milk (to thin) to reach desired frosting consistency. Pipe or spread frosting onto cupcakes. Serve at room temperature.
Recipe by Breezy Bakes at https://www.breezybakes.com/chocolate-banana-cupakes-with-peanut-butter-frosting/