I originally made these cupcakes because I had some leftover bananas I wanted to use up.
I found the recipe on the blog 6 Bittersweets. However, I substituted my own favorite peanut butter frosting recipe for the one the original blogger used (because I love it so).
Banana Cupcakes with Chocolate Filling
(makes 24 cupcakes)
For the cupcakes:
* 1 cup mashed ripe bananas
* 1 cup buttermilk (I used 1/3 cup yogurt and 3 tablespoons milk)
* 2 cup all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, at room temperature
* 1 1/2 cup sugar
* 2 large egga, room temperature
* 3 teaspoons pure vanilla extract
For the chocolate filling:
* 2/3 cup heavy cream
* 1 1/3 cup semisweet chocolate chips
To make the cupcakes:
Heat the oven to 350 degrees F and line a standard muffin pan with paper liners. Sift the flour, baking powder, baking soda, and salt in a large bowl and set aside. Peel your ripe banana and mash it very well until there are no large chunks remaining. Add the buttermilk to the bananas, mix well, and set aside.
Using an electric or stand mixer, cream the butter and sugar until light and fluffy. Add the egg and then the vanilla, mixing well after each addition. Add half of the flour mixture, the banana mixture, then the rest of the dry ingredients.
Fill cupcake liners about 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 18 to 25 minutes. Allow the cupcakes to cool for 5 minutes in the pan. Then move them to a wire rack to cool completely.
Once cool, cut a cone in each cupcake and spoon in 2-3 teaspoons of the chocolate filling. Replace the cone and frost as desired.
To make the chocolate filling:
Combine the chocolate chips and cream in a medium, microwave-safe bowl. Try to submerge the chocolate as much as possible, but it's okay to have some above the cream. Microwave the mixture on medium for 1 minute. Stir and heat again in 15-second increments, stirring each time, until fully melted. Let this cool and thicken (in the fridge if needed) before using.
Peanut Butter Frosting
* 1 cup smooth or crunchy peanut butter
* 1 cup (2 sticks) unsalted butter, at room temp
* 4 teaspoons vanilla extract
* 4 cups confectioners sugar, sifted
* 4 tablespoons milk
Combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer beat until light and fluffy, about 1-2 minutes. Add the confectioners sugar along with the milk, and beat until well combined.