Peanut Butter and Banocolate Cupcakes
I always seem to have at least two over ripe bananas that have outstayed their welcome in my fruit bowl. They usually end up in a super quick mid-week banana bread but more so than often they end up getting frozen for special bakes - like these peanut butter and banana-chocolate (banocoloate) cupcakes.
If you’re using frozen bananas, just take them out of the freezer and place them in the oven while it’s preheating and you’re prepping the batter. By the time you’re ready to add them to the mix, they should be perfectly soft.
Separately - peanut butter, banana and chocolate are all excellent ingredients, but together in cake form, they make the ultimate combination.
The banana sponge is perfectly moist (sorry) and rich peanut butter filling works perfectly with the silkily, chocolate-y Italian meringue buttercream - which, by the way, is well worth the extra effort.
This buttercream pipes like a dream too, so it’s perfect for practicing your piping skills - I always use a large 2d drop flower tip by Wilton for the perfect swirl.
Don’t let the two-tone buttercream put you off either - I recommend using a large disposable piping bag. The trick is to make sure you place each flavour in to the piping bag side-by-side, with a spoonful at a time.