So I found my favorite dessert (at least for now, it changes constantly). I was having a rough day on Wednesday and all I wanted to do was bum on the couch and watch TV once I got home from work. Easier said than done as I gave up TV for lent, so I had to find a different way to pass the evening. I remembered seeing this recipe posted just that day (or maybe the day before), so I went online, printed it out and started baking. The original recipe made a cake but I just really enjoy cupcakes and they are so much easier to share!

These really hit the spot! I just love chocolate and peanut butter, the frosting was a stroke of genius. And the banana cake is a perfect compliment to the rich frosting. You MUST try this one!




Rose Levy Beranbaum's Banana 'Cup'-Cake
adapted from Joy of Cooking

2 large very ripe bananas
2 tbsp sour cream
2 large eggs
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
2 c. cake flour
3/4 c. plus
2 tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbsp unsalted butter, softened

Preheat oven to 350 degrees. Grease cupcake pan.

Combine banana and sour cream in a stand mixer or mash together with a fork if banana is soft enough. Add eggs, lemon zest, and vanilla to mixer. Process until well combined or whisk together.

In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt until combined.

Add half the banana mixture to the dry mixture along with all the butter. Beat on low speed until the dry ingredients are just moistened. Increase speed to medium and beat for 1 1/2 minutes, scraping the sides of the bowl as necessary. Gradually add the rest of the banana mixture in two batches, beating for 20 seconds after each addition.

Pour batter into cupcake pan. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool on a wire rack. Frost when completely cooled.

Chocolate-Peanut Butter Frosting
Source: Apple a Day

11 oz. (one bag) semisweet chocolate chips
1 c. unsalted butter
1 c. smooth peanut butter, preferably natural
2 tsp vanilla extract
approximately 2 c. confectioners' sugar

Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate are almost melted.

Just before chocolate and butter are completely melted, add peanut butter and vanilla and stir to combine. Once ingredients are completely melted, remove from heat and set aside to cool approximately ten minutes.

Add confectioners' sugar, adjusting to desired thickness, and beat until combined and creamy. Decorate cupcakes!


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