Description
makes 20 cupcakes
Ingredients
Scale
Cupcake
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1 cup mashed, ripe bananas (approx 3 bananas)
- 3/4 cup mini semi sweet chocolate chips, tossed in 1 Tbsp flour
Peanut Butter Frosting
- 1/2 cup butter, room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tsp vanilla
- 2–3 Tbsp heavy cream
Candied Bacon (optional)
- 1/3 cup packed dark brown sugar
- 1/8 tsp ground black pepper
- 10– 12 slices center cut bacon
Instructions
Cupcakes
- Preheat oven to 350°
- Line muffin pan with cupcake liners. Set aside.
- Sift together flour, baking soda, baking powder and salt. Set aside.
- In your stand mixer cream together your butter and sugars on medium-high speed until well combined, about 2 minutes.
- Add in eggs and vanilla and continue mixing until mixture is incorporated, about 1 more minute, scraping the sides of the bowl when necessary.
- Turn mixer to low and add in dry ingredients and buttermilk until combined. Pour in your mashed banana, combining well and then finally your chocolate chips.
- Fill each liner about 2/3 full and bake for 20-25 minutes until centers are set.
- Transfer cupcakes to wire rack to cool completely before frosting.
Frosting
- In you mixing bowl combine butter and peanut butter, beating on medium-high speed until creamy. Turn mixer to low and add in powdered sugar, vanilla and heavy cream. Turn mixer back up to medium and beat for 2-3 minutes until frosting is very smooth.
Candied Bacon (optional)
- Preheat oven to 400°
- Line a baking sheet (with sides) with foil and place a similarly sized cooling rack in the pan.
- In a medium, shallow sized bowl combine your brown sugar and pepper. Add the bacon strips 2 at a time and coat them evenly with the sugar mixture. Place them on the wire rack and top with any leftover sugar.
- Bake for 25 minutes until browned.
- Cool slightly before chopping for garnish.
Notes
Bacon can be stored in refrigerator for up to a week in an airtight container.
Cupcakes don’t have to be refrigerated and are good for up to 2 days.
adapted from The Butch Bakery