Peanut Butter Cupcakes with Banana Chocolate Fudge Buttercream

Ingredients

CUPCAKES

• 2 ½ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1 pinch salt

• 2 cups brown sugar

• 1 cup peanut butter

• ½ cup shortening (or 1/4 cup butter + 1/4 oil)

• 2 eggs

• 1 ½ cups milk

• 1 teaspoon vanilla extract

BUTTERCREAM

• 1 cup mashed banana (overly ripe)

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• 1 tsp vanilla

• 1 tsp cream of tartar

• 4 cups icing sugar

• 1 cup of cocoa powder

Directions

CUPCAKES

1. Preheat the oven to 350 degrees F (175 degrees C).. Line 24 muffin cups with paper liners.

2. Combine flour, cream of tartar, baking soda, and salt in a bowl.

3. In a large bowl, beat brown sugar, peanut butter, and shortening until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.

4. Stir in dry ingredients alternately with milk.

5. Spoon into the prepared muffin cups, filling each cup.

6. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

BUTTERCREAM

1. Beat mashed banana, salt, and softened butter in a mixer until creamy (about 1 minute).

2. Add vanilla and cream of tartar.

3. Slowly beat in powdered sugar, and cocoa powder, 1 cup at a time, until smooth. Add more icing sugar if buttercream needs to be thicker.

Makes 24-30 cupcakes.

Cupcake recipe modified from https://www.allrecipes.com/recipe/83814/peanut-butter-cupcakes/ and frosting recipe modified from https://www.allrecipes.com/recipe/220802/lisas-banana-butter-frosting/