Gluten-Free Chocolate Peanut Butter Banana Cupcakes with Salted Peanut Butter Frosting
Prep time: 10 minutes for cupcakes, 10 for frosting made while cupcakes cook; Cook time: 18-26 minutes; Total Time: 28-36 minutes plus time to cool and frost; Serves: 18-24
What can possibly be bad about the delicious combination of chocolate, peanut butter and bananas?! Yup, nothing at all! So today I went a little cuckoo for that particular combination and came up with not one but two fabulous new recipes! But I was also feeling lazy and not in the mood to do a lot of measuring or mess with fancy flours (which I have definitely been known to do!) so for these two recipes I went straight for my tried and true King Arthur GF baking mixes, available at most supermarkets. If you want to check out my Peanut Butter Banana Bread with Chocolate Chips that recipe can be found here. And if you are still craving even more fabulous recipe ideas, check out my Dark Chocolate Peanut Butter Banana Cream Pie!
Ingredients
Cupcakes
- 1 box King Arthur Flour gluten-free chocolate cake mix
- 2 super ripe bananas (ideally frozen and defrosted)
- 4 large organic eggs
- 1/3 C vegetable or peanut oil
- 1 C buttermilk (use your favorite unsweetened nut, seed or rice milk for dairy free)
- 2/3 peanut butter (I used all-natural crunchy but you can use whatever you have on hand, creamy or crunchy)
Frosting
- 1 C (2 sticks) organic unsalted butter, at room temperature (use margarine sticks for dairy-free)
- 2 C smooth peanut butter
- 2 C confectioners’ sugar
- 1 tsp flake salt
Instructions
- Preheat oven to 350°
- Whisk together eggs, bananas, buttermilk and oil
- Add cake mix and blend until smooth
- Pour into 18-24 greased or paper-lined cupcake tins
- Bake for 18-24 minutes or until a toothpick inserted in the center comes out clean (longer baking times if you fill the tins more full)
- While the cupcakes bake, combine butter, sugar, peanut butter and salt in a stand mixer fitted with the paddle attachment, electric beaters or a whisk and some serious elbow grease and beat until light and fluffy
- Cool cupcakes on a wire rack
- When completely cool, frost and cool in the fridge until ready to eat
Enjoy!