Chocolate Cupcake With Peanut Butter Frosting Recipe

Here is a recipe for a chocolate cupcake that also has bananas in it for and extra delicious flavor. The cupcakes are frosted with a peanut butter frosting, a winning combination.


1 1/2 cups granulated sugar
10 Tablespoons butter, at room temperature
2 teaspoons pure vanilla extract
2 mashed bananas
2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
(Makes 24)

1/2 cup butter, at room temperature
1 cup peanut butter
3 Tablespoons milk (or as needed)
2 cups confectioners' sugar
1 teaspoon cocoa powder

Garnish optional* cake sprinkles



Preheat oven to 350 degree F.

Line 24 muffin cups with paper liners.

Combine sugar, butter and vanilla extract in a large bowl and use an electric mixer to mix well.

Add banana, stirring well to combine.

To measure out the 2 cups of flour, spoon the flour into a dry measuring cup and level with a knife each time.

Combine flour, cocoa, baking soda, and salt, stirring well with a whisk.

Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into the prepared muffin cups.

Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center.

Remove to a cooling rack. After 5 minutes of cooling transfer the cupcakes out of the tins onto the cooling racks.

Allow to cool, before frosting.


Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.

Gradually mix in the sugar and cocoa, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.

Beat for at least 3 minutes for it to get good and fluffy.

Put the frosting into a piping bag and frost the cupcakes.

Cupcakes can be stored in a container with a lid.