Recently, my friend Jenn Palbusa introduced me to a product I now refer to as “crack” – Peanut Butter & Co.’s Dark Chocolate Dreams.
If you have not tried this yet, I would recommend that you do but only if you are willing to forever be addicted to a product that will make you eat spoonfuls of peanut butter throughout the day and dream of endless ways you might incorporate it into your food. My mouth is watering just talking about it now! Ok, so because a person can only eat so many spoonfuls of peanut butter daily without getting looked at funny, I decided I need to figure out some alternatives to eat this. After tons of ideas and more spoonfuls, I finally made this banana cupcake with peanut butter frosting. The cupcake recipe is a veganized & slightly adjusted version from THE MARTHA because you know, she does everything perfect. I hope you guys enjoy it but please be warned it is SUPER decadent & rich. Definitely not for the faint of heart!
Servings: about 11 cupcakes (I know almost a dozen!!!)
Time from start to plate: 50 minutes
Ingredients for the cupcakes:
1 1/2 cups of all purpose flour
3/4 cups of sugar
1 teaspoon of baking powder (make sure it’s a full teaspoon because vegan cupcakes can get all the rising help they can get)
1/2 teaspoon of baking soda (again, make sure it’s a full 1/2 teaspoon)
1/4 teaspoon of salt
1/2 cup of melted coconut oil
1 1/2 cups of pureed very ripe bananas (I took 4 super ripe bananas and gave them a party in my food processor until it was smooth and creamy)
Vegan egg replacer (the equivalent of 2 whole eggs)
1/2 teaspoon of vanilla extract
Ingredients for frosting:
1 cup of Peanut Butter & Co. Dark Chcolate Dreams Peanut Butter
1/2 cup of vegetable shortening
1/2 cup of powdered sugar (or more depending on how much sweeter you want your frosting to be)
This is how we do:
Preheat your oven to 350 degrees F. Line your cupcake pan with cupcake liners.
In a medium mixing bowl, add all of your dry ingredients (everything in the ingredients list for cupcakes from flour through salt). Mix all of the dry ingredients together thoroughly. Make a well in the center of the dry ingredients mixture and add the coconut oil, pureed bananas, egg replacer and vanilla frosting. Mix everything together.
Fill your cupcake liners with the batter up to 2/3 or 3/4 full (your batter should allow you to fill up 11 cupcakes). Place in the oven and bake for about 25 minutes. Make sure to check on your cupcakes towards the last 5 minutes & do the toothpick test – if you can stick a toothpick in the center of the cupcake & pull it out without getting any cake or batter sticking to it, then it’s ready! Set aside to cool!
While your cupcakes are baking, make your frosting. In a medium bowl, add together all of the ingredients – the peanut butter, shortening and confectioner’s sugar. Using a hand mixer, mix everything thoroughly. Adjust your frosting by adding more of any of the ingredients.
Once your cupcakes have cooled down, frost those bad boys and then enjoy! Don’t forget to share though! Baked goods always make an awesome gift!