Cupcake Hero - Chocolate Peanut Butter and Banana Cupcakes

The second round of Cupcake Hero has begun - ding ding! Well actually you can't vote yet - but you can bake if you still want to. The theme for this month is peanut butter, and my first thought was dang, I've already made my awesome peanut butter cup cupcakes. So what to make? Everyone knows that peanut butter and jam go together so I decided against that. But did you know that some people like peanut butter and banana sandwiches? I don't personally, but supposedly it is a done thing. Still peanut butter and banana just seemed to simple so instead I present to you my....

Chocolate Peanut Butter and Banana Cupcakes

Banana cake filled with peanut butter and dark chocolate ganache, topped with peanut butter swiss meringue buttercream, drizzled with dark chocolate ganache and finished with a choc-dipped banana chip

Before I give you the recipe for these babies can I just say holy moly! These cupcakes were darn good - this flavour combination totally rocks my world. All the folks at Mat's work raved over these cupcakes, in fact I think the only complaint was that it was a bit rich after eating two of them. So if you like peanut butter, bananas and chocolate (and really who doesn't) then I can definitely suggest you make these cupcakes, you won't regret it.

Banana Cupcakes (adapted from The Australian Women's Weekly Classic Cakes)
Makes 24

185g butter, softened
175g caster sugar
3 eggs
335g self-raising flour
1/2 tsp bicarbonate of soda
1 1/4 cups mashed banana (I needed 4 bananas)
1/3 cup milk

1. Preheat oven to 180C. Line 2 12-hole muffin trays with cupcake cases.
2. Beat butter and sugar until light and fluffy. Beat in eggs, one at a time.
3. Stir in the sifted dry ingredients, mashed banana and milk.
4. Divide mixture into cases and bake for 15-20 minutes or until a skewer comes out clean.
5. Let the cupcakes cool in the tins for 5 minutes and then transfer to wire racks to cool completely.
6. Prepare the peanut butter dark chocolate ganache, peanut butter swiss meringue buttercream and choc banana chips while you wait :)
   

Choc-Dipped Banana Chips

24 banana chips (have extras if you feel the need to snack)
100g dark chocolate

1. Melt dark chocolate either in the microwave or using a double boiler.
2. Dip one end of each banana chip into the dark chocolate, then place on a tray lined with baking paper.
3. Leave to set at room temperature.
   

Peanut Butter Dark Chocolate Ganache (and Dark Chocolate Ganache)

13.5 ounces dark chocolate, in small pieces
1 1/2 cups thickened cream
1 tbsp smooth peanut butter

1. Place the dark chocolate in a bowl.
2. In a small saucepan heat the cream over medium heat. Bring it just to a boil - be careful to not let it overflow.
3. Pour the cream over the dark chocolate and whisk until smooth.
4. Transfer half of the ganache into a separate bowl and whisk in the peanut butter.
   

Peanut Butter Swiss Meringue Buttercream

4 egg whites
270g caster sugar
250g unsalted butter, softened
4 tbsp peanut butter

1. Combine the egg whites and sugar in a heatproof bowl and whisk over a saucepan of simmering water until sugar is dissolved and the mixture is as hot as you can get it without the egg whites cooking. To test rub the mixture between your fingers and if you can't feel any sugar granules then it is ready.
   
2. With the whisk attachment on your mixer whisk the egg white and sugar mixture on high speed until a stiff meringue is formed and the mix has cooled down to room temperature. This should take about 10 minutes.
3. Now put the paddle attachment on your mixer and with the mixer on a low speed add a tablespoon of butter at a time. Once all the butter is incorporated turn the mixer up to medium speed and mix until the mixture is light and fluffy again. This should take about 4-6 minutes.
4. Add the peanut butter and mix on medium speed until combined.

Now that you have all the components ready and the cupcakes are cooled it is time to finish it all off. First using either an apple corer or a small knife cut a well into each cupcake...


Now it is time to fill each cupcake with the peanut butter dark chocolate ganache, I used a piping bag to do this but you could just use a spoon...


Fill each well right up to the top...


Then replace the top of each cupcake...


Finally pipe a swirl of the peanut butter swiss meringue buttercream, add a choc-dipped banana chip and drizzle with some dark chocolate ganache...


Enjoy your chocolate/peanut butter/banana creation...


Yum!

Baking Mondays - P is for Peanut Butter Cup Cupcakes

Chocolate cake with half a homemade peanut butter cup inside, topped with peanut butter swiss meringue buttercream and half a homemade peanut butter cup.

Who here loves peanut butter cups? I happen to love them - chocolate + peanut butter + sugar, how can you complain? So when peanut butter won the poll last week I knew what had to be done, it was time to make my own peanut butter cups. I used a recipe from The Hungry Mouse, it was super easy and the end result is delicious!

Homemade Peanut Butter Cups adapted from The Hungry Mouse
Makes 40 mini cups

2 x 395g milk chocolate
375g smooth peanut butter
3/4 cup icing sugar, sifted
1 tbsp vanilla extract

1. Melt the first packet of milk chocolate (either in the microwave in 40 second intervals or using a double boiler).
2. Coat 40 mini muffin liners in the chocolate, then place in the fridge to set.
3. Meanwhile, combine the peanut butter, icing sugar and vanilla extract in a bowl and stir.
4. Spoon the peanut butter mixture into each cup and flatten with your finger.
5. Melt the second packet of chocolate.
6. Pour chocolate over each cup to enclose the peanut butter mixture, then place in the fridge to set.

So now armed with your homemade peanut butter cups it is time to incorporate them into your chocolate peanut butter cupcakes...

Peanut Butter Cup Chocolate Cupcakes (adapted from AllRecipes.com)
Makes 22

220g plain flour
45g cocoa powder
7g bi-carb soda
6g salt
300g caster sugar
115g unsalted butter, softened
2 eggs
8 ml vanilla extract
355 ml milk
22 homemade peanut butter cups, cut in half (reserve half for decoration)

1. Preheat oven to 175 degrees celsius. Line 2 12-hole muffin trays with cupcake liners.
   
2. Sift together the flour, cocoa, baking soda and salt, set aside.
   
3. In a medium bowl, cream together the sugar and butter until smooth. Stir in the eggs and vanilla.
   
4. Gradually mix in the dry ingredients, alternately with the milk. Once all of the ingredients have been incorporated, mix on high speed of an electric mixer for 2 to 3 minutes.
   
5. Spoon some of the batter into each cupcake liner, then place half a peanut butter cup, and then cover cup with more batter.
   
6. Bake for 15 minutes in the preheated oven or until a toothpick inserted comes out clean.

Putting it all together

1. Make a batch of peanut butter swiss meringue buttercream.
2. Once the cupcakes have cooled pipe a swirl of the SMBC onto each cupcake.
3. Top each cupcake with half a homemade peanut butter cup.
   

The only problem I came across after making these was this...

All of the peanut butter cups sank to the bottom of the cupcakes - oh well. Still tastes good!

The ratings?

Me - 9/10, cake is beautiful, moist and chocolatey, SMBC is wonderful as always, peanut butter cups rock - the only issue was the sinking peanut butter cups.
Mat - 10/10, absolutely awesome!

And the winner is...

Peanut Butter

Tune in on Monday to see what peanutty, buttery cupcakes that I create.

Baking Mondays - H is for Honey

Honey cupcake filled with honey and peanut butter frosting, topped with peanut butter swiss meringue buttercream and drizzled with honey.

Even though we had a tie this week between honey and hot chocolate, I decided to make the executive decision and bake honey flavoured cupcakes. A few people commented that they love the honey and peanut butter flavour combination - so that was the flavour direction I decided to go in. I found a recipe for lemon and honey cupcakes on Couture Cupcakes, I omitted the lemon juice and zest and added a tiny bit more honey and milk. I made my peanut butter swiss meringue buttercream, I really should of only made half the amount though - I had 12 cupcakes, but enough buttercream for 24! To assemble the cupcakes I cut a well out of each cupcake put a dab of honey and a bit of the peanut butter SMBC in each well, then replaced the lid. I then glazed the top of the cupcakes with some honey that I zapped in the microwave, swirled on the peanut butter SMBC and drizzled over some honey. The result is honey, peanut butter awesomeness!

The ratings?

Me - 6/10, great flavour combination, I wish I didn't beat the batter as much as I did, I think it was my beating that made the cakes a bit too dense.
Mat - 7.5/10, flavour of the cake was awesome, but the cake was a bit too dense. He would definitely like more honey cupcakes in the future.

Baking Mondays - Chocolate Peanut Butter Cupcakes

This week I wanted to try another chocolate cake recipe out and instead of a chocolate frosting I was in the mood for peanut butter flavoured swiss meringue butter cream (SMBC). Can I just say yum! These were great and I will definitely make them again.

Chocolate Cupcakes from Confetti Cakes for Kids by Elisa Strauss
Makes 12 cupcakes

6 ounces plain flour
2 ounces cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 ounces sour cream
1 tsp vanilla extract
4 ounces unsalted butter
7 ounces caster sugar
1 egg
5 ounces strong prepared coffee

1. Preheat the oven to 180 degrees celsius and line a 12-hole muffin tray with cupcake liners.
2. In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt.
3. In a separate bowl, combine the sour cream and vanilla extract.
4. In a bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed add the egg and then scrape down the sides.
6. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
7. Gradually pour in the coffee. Scrape down the bowl and beat until combined.
8. Divide batter among the muffin holes and bake in oven for 20-25 minutes.

Peanut Butter Swiss Meringue Buttercream

Follow the recipe for almond SMBC but put in 1 tablespoon of vanilla extract, omit the almond essence and add 4 tablespoons of peanut butter instead.

The ratings?

Me - 9/10 - loved these!! Just need to perfect the baking time once I have an oven that can hold a steady temperature.
Mat - 9/10 - top stuff - SMBC was sensational!