Chocolate, peanut butter, and banana – this trio is so delicious together! Anyone else obsessed with this combo? This flavor profile checks all the boxes, chocolate – check. banana which brings sweetness – check, and peanut butter that adds a little saltiness – check. These simple Eggless Chocolate Peanut Butter Banana Cupcakes are packed with flavor!
I decided to make these eggless because bananas are a great egg replacer anyways, and you guys have been loving my Eggless Vanilla Cupcakes with Chocolate Ganache Frosting. So, I figured you wanted to see more eggless cupcake recipes. The banana in these Eggless Chocolate Peanut Butter Banana Cupcakes make for a very moist cupcake. Plus this peanut butter buttercream is probably one of my all time favorite frostings! You guys will love these easy Eggless Chocolate Peanut Butter Banana Cupcakes recipe.
Tips for Making the Best
Eggless Chocolate Peanut Butter Banana Cupcakes
• Make sure you are using very ripe bananas for these cupcakes. Just like with banana bread, you want to use very ripe bananas. As the bananas ripen, the starches turn into sugars which gives the riper bananas more flavor and more sweetness. This is why they are best for baked goods.
• Make sure to use room temperature soft butter. It is very important to use soft butter as this will contribute to the crumb of the cake. I like to leave butter out on the counter overnight or for a few hours before I am going to bake. But, if you must microwave it, then only microwave 1/2 cup for 10 seconds at a time.
• It is also important to use room temperature milk, cream, and sour cream. This is important because the butter and sugar are creamed already and at room temperature. Adding in a colder ingredient can cause butter to seize up and undo all that work you just did. Having butter chunks in cake can drastically alter the crumb or texture of the cake. So, using room temperature ingredients is super helpful to get the best texture!
• I use Ateco decorting tip #846 for this recipe. You can find an Ateco cupcake tip set here, which is helpful if you are going to make cupcakes often!
Why use organic ingredients in my Eggless Chocolate Peanut Butter Banana Cupcakes? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. Plus, you are being environmentally friendly when you choose organic ingredients.
So, I highly recommend that you buy the best organic ingredients for these amazing Eggless Chocolate Peanut Butter Banana Cupcakes! You can also shop my Amazon Storefront for all my favorite organic ingredients here.
Eggless Chocolate Peanut Butter Banana Cupcakes
Makes 12 cupcakes
1/2 cup (113 grams) organic salted butter, softened
70 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large ripe bananas
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
57 grams (1/4 cup) organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
425 grams (3 cups) organic powdered sugar, sifted
28 grams (1/3 cup) organic Dutch cocoa powder, sifted
57 grams (1/4 cup) organic peanut butter
1 to 2 tablespoons organic chocolate milk
organic milk chocolate shavings (optional)
Preheat the oven to 350°F. Line a cupcake pan with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the bananas, milk, heavy whipping cream, and sour cream and mix on low until combined.
Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter. Fill cupcake liners three-quarters full.
Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa, peanut butter, and chocolate milk. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
Transfer to a piping bag with decorating tip #846. Pipe frosting onto each cupcake, and top with milk chocolate shavings.
Store in a cake dome (or airtight container) for up to 5 days.
High Altitude — Bake at 350°F for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean.