Banana Peanut Butter Chocolate Cupcakes

Hi guys! I’m in Detroit this 4th of July, and everyone’s celebrating independence day, so why shouldn’t we (I mean, it is my birthday after all!)? Me and my cousins were just stuck in traffic for about an hour on our way back from watching fireworks and all I could think about was cupcakes! Specifically the ones I made last week. The name is insanely long and it’s full of delicious ingredients, so it only makes sense to name them my 4th of July Cupcakes. And because they’re worthy of being a part of anyone’s birthday, I insist they replace your chocolate or vanilla or red velvet birthday cake. So, here’s what you’ll need to make these ‘Peanut Butter-Banana-Chocolate Chip Cupcakes with Cream Cheese Frosting’.

1/2 cup butter, microwaved for 30 seconds

1 cup sugar

2 eggs

2 ripe bananas, mashed

1 1/4 cup flour

1 tsp baking powder

1 cup chocolate chips

1/3 cup peanut butter

Preheat your oven to 350 F.

Mix the butter and sugar together.

Then add both eggs.

Next, mix in the mashed bananas. The mix is supposed to look grainy.

Then add the flour and baking powder.

Fold in the chocolate chips and the peanut butter. Don’t over mix. you should be able to see swirls of peanut butter.

This recipe makes 12 cupcakes, so divide the batter into a one dozen cupcake tray. Make sure you grease the cupcake pan if you’re not using cupcake liners. Bake for about 12-15 minutes, or till the tops are set and light golden brown.

Cool them completely before topping them with frosting. You can buy ready made frosting, or make cream cheese frosting. These are great on their own as well, but you need frosting to celebrate, so just go the extra mile and make it!

For a really quick cream cheese frosting just whisk 1 cup cream cheese till it’s smooth. Add in 3 tablespoons of milk and whisk some more. Then gradually add in up to 2 cups of icing sugar, depending on how sweet you want it to be. For a lighter version just make this recipe and add 1 cup of cool whip at the end.

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