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Banana, peanut butter & chocolate cupcakes

A fluffy banana cupcake topped with deliciously light peanut butter swiss meringue buttercream, dipped in rich dark chocolate.

Ingredients

  • 2 eggs, lightly beaten
  • 1 cup vegetable or canola oil
  • 1 tsp vanilla bean paste
  • 1/2 cup sour cream
  • 1 cup warm water
  • 3 medium very ripe bananas, mashed
  • 2 cups plain flour, sifted
  • 1 1/2 cups castor sugar
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1/2 cup toasted desiccated coconut

Peanut Butter Swiss Meringue Buttercream

  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 300 grams salted butter, cold, diced
  • 1 tsp vanilla bean paste
  • 1/2 cup smooth peanut butter Do not use natural peanut butter. It needs to be the standard, unhealthy one.
  • 600 grams (approx 3 family blocks) dark chocolate
  • 2 tbsp canola oil

Instructions

  1. Preheat oven to 180 Celcius

  2. Line two muffin trays with 16 cupcake liners

  3. In a medium bowl, using a hand whisk, combine eggs, oil, sour cream, vanilla, water. Mix well.

  4. Add mashed banana. Mix until well combined.

  5. In a separate bowl, sift together flour, sugar, bicarb soda, baking powder. Mix until well combined. Add toasted coconut.

  6. Carefully pour wet mix into dry mixture and whisk until well combined.

  7. Using an ice cream scoop, fill each liner until each is 2/3 full.

  8. Bake in a moderate oven for 18 minutes or until firm to touch. Leave to cool on rack. Frost with swiss meringue buttercream. Freeze for twenty minutes then dip each cupcake into cooled melted chocolate. Refrigerate.

Peanut butter Swiss Meringue Buttercream.

  1. Put egg whites and castor sugar into the bowl of an electric mixer. Hand whisk until well combined. Place bowl over a medium saucepan with an inch of water. Simmer on medium heat until sugar has dissolved and you can't feel any granules.

  2. Place bowl onto the stand mixer. Whisk on high until meringue like stiff peaks form. Switch to paddle attachment, turn mixer onto low and add butter two or three cubes at a time. Mixture will deflate at first, then go soupy before curdling like scrambled eggs. Keep mixing. Eventually it will come together beautifully.

  3. Turn mixer onto low. Add peanut butter a few tablespoons at a time until well combined. If buttercream looks a little soft, put the mixer bowl into the refrigerator for 10 to 15 minutes. Frost cupcakes.

Chocolate topping

  1. Place a small bowl over a saucepan of water. Add chocolate and vegetable oil to bowl. Mix with spatula every few minutes until chocolate is melted. Set aside to cool slightly. Once cooler, put chocolate into a large glass or mug. Dip frozen cupcakes carefully into chocolate until the frosting is covered. Refrigerate cupcakes until chocolate sets.