Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting

Whew, that’s a long title. Got a little out of breath typing it. But I wanted to make sure you knew all the great things in these cupcakes.

Maybe because there is a hidden meaning in them.

If you saw this picture on Twitter a few weeks ago, you might have an idea why I’m posting these.

(What? You don’t follow me on Twitter? Tsk, tsk.)

Here are a few hints:

I posted the photo while I was in Las Vegas.

We were celebrating our 10th Anniversary.

Who is synonymous with Las Vegas and loved peanut butter and bananas?

I’ve mentioned several times over the last several years how cool it would be if renewed our vows on our 10th anniversary. I always thought my husband just laughed and thought I was kidding, but instead he scheduled it and surprised me a few weeks beforehand. (What’s really nice is that, after 10 years, he knows me well enough that this event would require a new dress, thus making a last minute surprise impossible.)

What made it even more fun?

That Elvis walked me down the aisle, sang to us, and performed the ceremony.

The vows may have included the words “I will love him tender” and “He’s my hunka hunka burnin’ love.” (Hence the laughter.)

Anyway, all that got me in the mood for peanut butter and bananas, so I thought I’d make cupcakes.

I’ve seen the banana/peanut butter cupcake combo around the blogosphere lately (most recently from one of my favorite blogs, Cookies and Cups) but I wanted to combine the two flavors into a cupcake because I wanted chocolate frosting. The recipe I found for Peanut Butter Banana Cupcakes from Sugarplum included a marshmallow frosting, which reminded me of this frosting which I knew I could easily turn into a chocolate one. So I did.

You’re welcome.

With or without the cupcake, this frosting is freakin’ awesome. It’s got marshmallow fluff, powdered sugar, and cocoa. Um, what’s not to love?

If you like peanut butter and bananas together you’ll love these cupcakes. I think Elvis would have liked them. And now it seems I have an affinity for Elvis. Whenever I see anything having to do with the King I stop and look. I know I’ll never be able to hear “Love Me Tender” the same way again, that’s for sure.

Enjoy!

Peanut Butter Banana Cupcakes with Chocolate Marshmallow Frosting

3.50 from 4 votes

Yield 12 cupcakes

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Ingredients

 

For the Cupcakes:

• ▢ 1 2/3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons peanut butter (I use Skippy Naturals)
• ▢ 2 tablespoons unsalted butter
• ▢ ¾ cup brown sugar (packed)
• ▢ 1 ½ teaspoons vanilla extract
• ▢ 2 eggs
• ▢ ¾ cup mashed ripe banana
• ▢ ½ cup milk

For the Frosting:

• ▢ 10 tablespoons unsalted butter
• ▢ ¼ cup cocoa
• ▢ 1 jar marshmallow crème (7 oz.)
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 12 banana chips , for garnish

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Instructions

To make the cupcakes:

• Preheat oven to 350°. Line your muffin cups with paper liners.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter, butter, and brown sugar until creamy. Add vanilla, eggs, and banana and beat until well combined. Gradually mix in flour mixture, alternating with milk, making sure to scrape the sides of the bowl, until the batter comes together.
• Divide batter evenly among 12 muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Let sit in pan about 10 minutes, then transfer to a cooling rack to cool completely before frosting.

To make the frosting:

• Beat together the butter and marshmallow crème until fluffy, about 2 minutes. Gradually add the cocoa and powdered sugar and beat until combined. Add the vanilla and mix well. Frost cupcakes and garnish with a banana chip, if desired.

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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