Quick and Easy

Banana chocolate cupcakes with peanut butter frosting

The secret to the deliciousness of these banana chocolate cupcakes is in the icing. Peanut butter frosting is so magical, it will be hard to only have one of these sweet treats!

For Sophie Gray’s best banana tips and tricks, go to In season with Food magazine: bananas.


Peanut butter frosting


1.Preheat oven to 200°C. Line a 12-cup muffin pan with paper cases and spray lightly with cooking spray.
2.In a large bowl combine the flour, sugar, sifted cocoa, baking powder and baking soda. In another bowl combine the melted butter, mashed banana, vanilla, egg and milk and whisk lightly. Stir the liquids into the dry ingredients until just mixed, don’t over mix. Divide mixture evenly between the cases and bake for 20 minutes or until springy.
3.Meanwhile, make the Peanut butter frosting (see below).
4.When the cupcakes are cool, use a piping bag fitted with a 5mm plain nozzle to generously cover the cupcakes with Peanut butter frosting.
5.Melt the chocolate over a pan of simmering water. Stir in the oil then drizzle over the top of the buttercream. Sprinkle with chopped nuts and top with a banana slice, if desired.

Peanut butter frosting

6.Use electric beaters to beat the butter and peanut butter together until pale; add 1 cup of icing sugar and beat until light. Repeat with another cup of icing sugar, then add half the milk; mix. Add the remaining icing sugar with enough milk to make a light airy consistency.

• You will need approximately 2 large ripe bananas for the cupcakes. • Omit the dark chocolate topping, if desired. You could also swap the decorations for a square of peanut chocolate. • Cupcakes can be frozen undecorated. • If peanuts are a problem, use a chocolate buttercream.


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