Chocolate Banana Cupcakes With Peanut Butter Buttercream

1. 1

   To make the cupcakes: Preheat oven to 350 F. Line a muffin tin with paper liners.

2. 2

   In a medium bowl, whisk the mashed banana, coconut milk, sugar, oil and vanilla until well combined. The mixture won't be completely smooth due to the banana, but whisk vigorously to get out as many of the large lumps as possible. In a second medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together. ( If your cocoa is lumpy like mine you may want to sift instead of whisking - I can never get the lumps out with just a whisk.) Add the dry ingredients to the bowl with the wet ingredients and gently whisk (or fold with a rubber spatula) just until combined.

3. 3

   Distribute the batter evenly among the liners, filling each about 1/2 - 2/3 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack. Let the cupcakes cool in the pan for 5 minutes then transfer them to the wire rack to cool completely.

4. 4

   In a standing mixer fitted with the whisk attachment, beat butter and peanut butter at medium-high speed until smooth. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened. Scrape down the sides of the bowl and beat the mixture until fully combined. Finally, mix in the vanilla and heavy cream and beat to incorporate. Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy.

5. 5

   Pipe the frosting onto the cooled cupcakes and garnish with banana slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.