Chocolate Banana Cupcakes With Peanut Butter Carame

Name: Chocolate Banana Cupcakes With Peanut Butter Caramel Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup heavy cream (recipe states coconut milk but this is what I had on hand); 1/2 cup ripe banana, mashed (about 1 banana, although I used 2 bananas); 1/3 cup vegetable oil (recipe states canola oil, again use what you have); 1 teaspoon vanilla extract; 3/4 cup sugar; 1 cup all-purpose flour; 1/3 cup Dutch-process cocoa powder (I subbed black cocoa for 2 TBSP of the regular cocoa); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Buttercream:; 8 tablespoons unsalted butter, at room temperature; 1/2 cup smooth peanut butter (not natural); 3/4 cup confectioners' sugar; pinch table salt; 1/2 teaspoon vanilla extract; 1 tablespoon caramel sauce

Servings: persons

Cupcakes:
1/2 cup heavy cream (recipe states coconut milk but this is what I had on hand)
1/2 cup ripe banana, mashed (about 1 banana, although I used 2 bananas)
1/3 cup vegetable oil (recipe states canola oil, again use what you have)
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup Dutch-process cocoa powder (I subbed black cocoa for 2 TBSP of the regular cocoa)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Buttercream:
8 tablespoons unsalted butter, at room temperature
1/2 cup smooth peanut butter (not natural)
3/4 cup confectioners' sugar
pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon caramel sauce

1
Cupcakes:
2
To make the cupcakes: Preheat oven to 350 F. Line a muffin tin with paper liners.
3
In a medium bowl, whisk the mashed banana, heavy cream, sugar, oil and vanilla until well combined. The mixture won't be completely smooth, but mix 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. (Sift your cocoa into this mixture if it appears clumpy). Add the dry ingredients to the bowl with the wet ingredients and gently whisk (or fold with a rubber spatula) until flour just disappears.
4
Distribute the batter evenly among the liners, filling each about 1/2 - 2/3 full (an ice cream scoop works great for this). 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.
5
Buttercream:
6
In a stand mixer fitted with the whisk attachment (I used the paddle because I'm a rebel. Or I don't read the recipe well enough), beat butter and peanut butter at medium-high speed until smooth, about a minute. Add the confectioners' sugar and salt to the bowl and beat at low speed just until the sugar is moistened, about 30 seconds. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined. You'll notice it taking on a lighter color and a more uniform texture, this is perfect. Finally, mix in the vanilla and caramel sauce and beat on med-high to incorporate. Scrape down the sides of the bowl again then beat on medium speed until the frosting is light and fluffy.
7
Pipe the frosting onto the cooled cupcakes and garnish with caramel drizzle, melted chocolate or anything your heart desires.

1105

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes:, 1/2 cup heavy cream (recipe states coconut milk but this is what I had on hand), 1/2 cup ripe banana, mashed (about 1 banana, although I used 2 bananas), 1/3 cup vegetable oil (recipe states canola oil, again use what you have), and more.

Yes, Chocolate Banana Cupcakes With Peanut Butter Caramel Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Banana Cupcakes With Peanut Butter Caramel Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions