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1
For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
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2
In medium bowl, combine the bananas and lemon juice.
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3
Sift together the flour, baking soda, salt and cinnamon.
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4
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
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5
Beat in the eggs and vanilla.
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6
Add the buttermilk and flour mixture alternately.
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7
Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
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8
For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil.
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9
Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes.
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10
Stir the mixture and let come to room temperature.
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11
For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt.
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12
Cook until all the sugar dissolves, and then add the vanilla.
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13
Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks.
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14
Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs.
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15
When tempered, add the yolk mixture back to the saucepan.
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16
Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon.
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17
Strain through a mesh strainer to remove any lumps.
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18
Stir in the peanut butter and butter.
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19
Cover the top with plastic wrap and refrigerate until completely cool.
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20
Fold in the whipped cream.
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21
To assemble: Core out the cupcakes and fill with pastry cream.
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22
Dip the tops of the cupcakes into chocolate ganache.
