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Banana Bliss Peanut Butter Cupcake

Updated: Feb 21

Imagine sinking your teeth into a heavenly Banana Bliss Peanut Butter Cupcake. Each bite of these moist banana cupcakes is a delightful surprise, with bursts of rich dark chocolate and creamy peanut butter cups hiding inside. And let's talk about that frosting – it's like a cloud of chocolatey bliss! Topped with a mini peanut butter cup, every mouthful is a symphony of flavors and textures. Trust me, once you try these, you'll be hooked! You've got to taste them to believe it!

Vibe: How about getting into the groove with James Brown's classic hit "I Got You (I Feel Good)"? The energetic rhythm and soulful vibes will add a fun and lively atmosphere to your baking session. It's the perfect track to accompany the creation of your Banana Bliss Peanut Butter Cupcakes, infusing your kitchen with the feel-good spirit that James Brown is renowned for. So, turn up the volume, let the music flow, and let the soulful beats inspire your baking adventure!



Banana Cupcake Batter:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 3 ripe bananas, mashed

  • 1/4 cup sour cream or Greek yogurt

  • 1/2 cup dark chocolate chips or chunks

Chocolate Buttercream Frosting:

  • 1 cup unsalted butter, softened

  • 3-4 cups powdered sugar, sifted

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 2-4 tablespoons milk or cream, as needed

  • Pinch of salt

Additional Ingredients:

  • Mini peanut butter cups, halved, for filling and decoration



1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Mix in the mashed bananas until well combined.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream or Greek yogurt. Mix until just combined. Fold in the dark chocolate chips or chunks.

7. Fill each cupcake liner about two-thirds full with the batter.

8. Place half of a mini peanut butter cup into the center of each cupcake, pressing it gently into the batter.

9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

10. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

11. While the cupcakes are cooling, prepare the chocolate buttercream frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Mix until smooth and creamy, adding milk or cream as needed to reach your desired consistency.

12. Once the cupcakes are completely cooled, frost each cupcake generously with the chocolate buttercream frosting.

13. Top each frosted cupcake with half of a mini peanut butter cup, pressing it gently into the frosting.

14. Serve and enjoy your delicious banana peanut butter and dark chocolate cupcakes!



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