|Chocolate-drizzled Banana Cupcakes with Creamy Peanut Butter Frosting|
Three all-American flavors that sing in harmony in any combination: peanut butter, bananas and chocolate. Whether it’s peanut butter and chocolate (think Reese’s peanut butter cups), chocolate-dipped bananas, or my favorite afternoon snack, peanut butter on chocolate, the combinations can’t be beat. So why not combine them all and make a great cupcake?
I must first make a confession: I am a cake snob. I find most American cakes cloyingly sweet, their sugary frosting lacking in richness and creaminess. This snobbery especially carries over to cupcakes, even vegan ones, piled high with some variation of whipped vegan margarine and powdered sugar. To call this “buttercream,” I find almost sacrilegious. So when my teen daughters announced that they would like cupcakes for a party they were hosting for several French exchange students (and lots of their American friends), I wondered how my not overly-sweet, not-quite-the norm cupcakes would go over.
Well, they went over big. Real big. “How do you make the icing SO moist and creamy?” “Can I take one home for my mom? I want her to make these.” “These are incredible!” were some of the comments I heard as the cupcakes quickly disappeared. And most of the teens didn’t even know that they were vegan!
These cupcakes are a cinch to make. The banana cake is light with a tender crumb. The frosting is fluffy, light, creamy and yet rich (it will double in volume when whipped). The chocolate ganache drizzle takes it over the top. And best of all, there’s no palm oil shortening or palm oil margarine in this at all.
So…here’s the recipe!