Chocolate peanut butter frosting on top of a perfectly light and fluffy banana cake. This would be a delicious cake as well! You could even layer in some banana sliced between the layer of cake… Mmm…
I’m headed off to the Tillamook Farms in Oregon tomorrow! I couldn’t be more exited to be flying into my hometown and getting to see the Oregon coast again. And the Tillamook Cheese Factory is heaven. So excited! #Blog2Farm
The blogger life is an interesting one. I get way too excited to see ripe bananas at the grocery store, I fawn over sprinkles, I live in the cake stand section at TJ Maxx and I love old, beat-up cutting boards because they look great to photograph on.
Banana Chocolate Peanut Butter Cupcakes
- 1 Box yellow cake mix I always prefer Pillsbury
- 3 eggs
- 2 ripe banans mashed
- 1/3 C. oil
- 2/3 C. sour cream or plain yogurt
- 2 tsp. vanilla extract
Chocolate Peanut Butter Frosting:
- 1/2 C. butter room temperature
- 1/2 C. Smooth Peanut Butter I use Jif
- 2 Tbsp. milk more if needed
- 3 tsp. vanilla extract
- 1/2 C. unsweetened cocoa powder
- 3-4 C. powdered sugar
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a large bowl and add eggs, mashed bananas, oil, sour cream and vanilla extract. Stir until well combined.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
5. Chocolate Peanut Butter Frosting: Beat butter and peanut butter for 1 minute. Add milk, vanilla extract and cocoa powder and beat again. Slowly add in powdered sugar 1 cup at a time until your reach your desired consistency. If it becomes too thick, like cookie dough, add in more milk!
6. Pipe onto cooled cupcakes and top with sprinkles!
Whenever I pick out sprinkles for a cupcake it’s like a life decision. I just stand in front of all my jars wondering which ones are “right” for this flavor…. I’m so weird.
My fav spot to shoot in the house, too bad the bushes out the window just got trimmed so now it’s all brown and ugly…