chocolate and banana cupcakes with peanut butter swiss meringue buttercream

It’s been a while since I baked some cupcakes. In fact, in the last week I did not bake as frequently as I normally do. The main reason was that I had been swamped with work and when I was free to bake, the weather had been so crazy hot, I just wanted to crawl back onto the sofa with my Ipad.

The thing is though, I started suffering from withdrawal symptoms and my hands started itching. Okay, not physically itching because that would be a bit scary but mentally I could ‘feel’ them itch.

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This was a clear sign that I had to get back into the kitchen pronto.

So today I baked some cupcakes using chocolate and banana. You see, I am convinced that any bake that includes banana is guaranteed (unless one somehow manages to really screw up somewhere) to be moist.

And we like moist cakes.

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I topped the cupcakes with Peanut Butter Swiss Meringue Buttercream, well, (1) because I already had a tub of it in my freezer; and (2) peanut butter and banana and chocolate makes total sense to me.

Just ask Elvis.

So enough chatter, here are the instructions on how to make these yummy cuppies!

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.

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Add the eggs and vanilla extract and mix to combine.

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Add the mashed bananas and mix to distribute.

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Finally, fold in the flour and milk in the sequence flour-milk-flour-milk-flour.

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Dish the batter into cupcake liners until each is 2/3 full.

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Bake at 180°C for 20 minutes. Allow the cupcakes to cool in the baking trays for 10-15 minutes before transferring them onto a wire rack to cool completely.

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When the cupcakes are completely cool, frost them with the buttercream of your choice and top with crushed peanuts, demerara sugar and chocolate shavings.

Then take a couple of cuppies, go to your favorite place, sit back and enjoy. 🙂

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Chocolate And Banana Cupcakes With Peanut Butter Swiss Meringue Buttercream
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Ingredients
  1. 1 1/4 cups (225g) self-raising flour, sifted
  2. 1/4 cup (25g) cocoa powder - I used Valrhona
  3. 1 cup (220g) caster sugar - I used 150g
  4. 125g unsalted butter, at room temperature
  5. 2 eggs
  6. 2/3 cup (160ml) milk
  7. 2 teaspoons (10ml) vanilla extract
  8. 2 medium (400g) bananas, mashed
To decorate
  1. Chocolate shavings
  2. Demerara sugar
  3. Crushed peanuts
Instructions
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  2. Add the eggs and vanilla extract and mix to combine.
  3. Add the mashed bananas and mix to distribute.
  4. Finally, fold in the flour and milk in the sequence flour-milk-flour-milk-flour.
  5. Dish the batter into cupcake liners until each is 2/3 full.
  6. Bake at 180°C for 20 minutes. Allow the cupcakes to cool in the baking trays for 10-15 minutes before transferring them onto a wire rack to cool completely.
  7. When cupcakes are completely cool, frost them with the buttercream of your choice and top with crushed peanuts, demerara sugar and chocolate shavings.
Adapted from Donna Hay
Adapted from Donna Hay
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
*Contest ends on Wednesday, 11 March 2015, at 2359hrs. Winners will be selected via Rafflecopter, and notified via email. They have up to Friday, 13 October 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The details of the winners will be given to The Hungry Chef who will deliver the prizes to the winners.

Links to the products I love and use in my kitchen:

Tovolo Cupcake Scoop

 ‘This post is linked to the Little Thumbs Up (March 2015 – BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Faeez of BitterSweetSpicy.’

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