Friday, April 25, 2014

Gluten Free Peanut Butter Chocolate Banana Cupcakes

Peanut Butter Chocolate Banana Cupcakes 
















This cupcake recipe is like coloring outside the lines.  These are actually chocolate banana muffins all dressed up.  The cupcakes themselves are made with a modified version of one of my banana bread recipes.  But the rich peanut butter dark chocolate frosting elevates them to the level of a decadent dessert.

I actually made these for my visiting sister-in-law and her hubby a few nights ago.  Let’s say I was a bit nervous since I didn't use an actual cake recipe.  That worrying was a waste of time since we all loved them.  After all, aren't muffins and quick breads essentially cake without the icing.  Although they were an awesome dessert, I’d proudly serve these at a brunch in place of the muffins too.

Did I mention how good the leftovers were with my morning coffee?      

Peanut Butter Chocolate Banana Cupcakes
Prep time: 20 min
Cook time: 24-26 min

Ingredients for the Cupcakes

  • 1 ½ gluten free self-rising flour or gluten free Bisquick (see notes)
  • ½ cup unsweetened cocoa
  • 2 ripe bananas mashed
  • 3 eggs, at room temperature
  • ½ cup, melted butter
  • 1 tsp vanilla
  • ¾ cup brown sugar

Ingredients for the Frosting
  • 1 cup of chocolate peanut butter (I used Dark Chocolate Dreams by Peanut Butter & Co)
  • ½ cup butter, well softened
  • 1 cup confectioner’s sugar
  • ¼ cup chopped peanuts for garnish
  • 6 mini Reese’s cups, halved

Video Tutorial




Instructions
  1. Preheat the oven to 350°F (or 175 °C) and line a cupcake tin with 12 paper liners.
  2. In a medium bowl whisk the gluten free self-rising flour and cocoa powder until well combined.
  3. In a large bowl whisk together the mashed bananas, eggs, melted butter, vanilla, and brown sugar until well combined.
  4. Add the cocoa mixture to the wet ingredients and mix until you've got a well-combined homogeneous batter.  
  5. Evenly distribute the batter among the 12 liners and bake them for 24-26 minutes or until a toothpick inserted comes out clean.
  6. Cool the cupcakes in the pan for 5-10 before removing them onto a baking rack to cool completely.
  7. To make the icing beat together the dark chocolate dreams peanut butter with the softened butter and confectioner’s sugar until light and fluffy then spread with an offset spatula or pipe onto the cooled cupcakes then garnish with a sprinkle of chopped peanuts and top with a mini Reese’s cup half or a banana chip if you want.

Notes
  • If you’re not following a gluten free diet, for the gluten free Bisquick  you can substitute 1 ½ cups flour mixed with 1 ½ tsp of baking powder and ¾ tsp baking soda. 



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