Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk23

Posted by chockylit in Bananas,Chocolate,Nuts (Sunday August 21, 2005 at 1:02 pm)

I actually forgot an ingredient in the cupcake recipe (!), the baking soda… Regardless, the result was a rich, cocoa flavored cupcake with subtle banana and peanut butter flavors and a very fine texture. The baking soda would have altered the texture and most likely would have given it more crumb. I think I would have preferred it that way, but my husband insists they were great and kept eating the unfrosted ones before I could get the frosting done. (There was a couple of botched caramel frosting experiments, hence why the cupcakes didn’t get frosted until the next day.)

I am not 100% sold on the cupcake recipe, but I like the flavor combination and want to work on something similar, but perhaps with a fudgey texture. The other components, however, worked out fine.

Peanut Butter Filling
1/3 cup packed brown sugar
1/3 cup peanut butter
1 egg

1. mix brown sugar, peanut butter, and egg in a small bowl and set aside

24 cupcakes / 350 degree oven
11 tablespoons unsalted butter
9 ounces best-quality semi-sweet chocolate, coarsely chopped
5 ounces best-quality bitter-sweet chocolate, coarsely chopped
1-1/3 cup sugar
4 large eggs
1 cup all-purpose flour
1/3 cup unsweetened cocoa
[1/4 teaspoon baking soda]
1 pinch salt
1/2 cup mashed banana (from 1 medium banana)

1. melt butter and semi-sweet chocolate over a bain marie
2. whisk together eggs and sugar
3. add flour, cocoa, baking soda, and salt, mix to combine
4. add melted chocolate/butter mixture, mix to combine
5. stir in mashed banana
6. fill cupcake tins about 1/3 full, drop a teaspoon of peanut butter mixture into each tin, top off with cupcake batter to about 2/3’s full
7. bake for ~20 minutes or until a crust forms on the cupcakes

chopping chocolate

peanut butter filling

Caramel Glaze
2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. in a saucepan over medium heat, melt the butter
2. add milk and brown sugar, stir to combine
3. boil vigorously for 1 minute
4. remove from heat and beat in 1/2 cup powdered sugar
5. cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary
6. quickly spoon over cupcakes before glaze sets

drizzling glaze

Caramelized Banana Disks
2 tablespoons butter
1 medium ripe banana, sliced into disks

1. melt butter in a skillet over medium heat
2. carefully add banana disks and let caramelize slowly until brown and crispy (but not burnt)
3. flip with two forks, continue cooking the other side
4. top glazed cupcakes with the banana disks

caramelizing banana disks

finished product

Printable, PDF-version of the recipe.

23 comments for Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk »

  1. wow, you’ve managed to combine 4 of my favorite dessert flavors. these, i’m definitely going to have to make…

    Comment by alizinha — August 21, 2005 @ 6:39 pm

  2. Definitely a wonderful combination of flavors =)

    Comment by Culinarily Obsessed — August 21, 2005 @ 9:22 pm

  3. Chockylit: Great job with matching flavors. Can’t wait for the PDF. Definetly a keeper. I would likt to see more of that kind at your cupcake bake shop.

    Comment by latifa — August 22, 2005 @ 12:23 am

  4. Hi chockylit,
    How did you maneged to put the recipe with a PDF file using blogger? I would like to learn that

    Comment by latifa — August 23, 2005 @ 12:24 am

  5. This is a great blog. Gorgeous pix and fantastic recipes. Yum. I’m glad I stumbled onto this. Cheers!

    Comment by Chubby Hubby — August 23, 2005 @ 2:32 am

  6. latifa, its funny you asked… i got the pdf idea from 52cupcakes and was wondering how she did it. i noticed that her recipe files were being delivered from a personal website. i have a personal website too, so i ftp’d the recipe files there and provided the link on the blog. i don’t think blogger provides this functionality at this time.

    chubby hubby, i aspire to have photos as beautiful as yours! thanks :)

    Comment by chockylit — August 23, 2005 @ 10:41 am

  7. wow….this recipe makes me go into a drooling coma. ;)

    Comment by Emily — August 24, 2005 @ 12:08 pm

  8. hey – these look amazing!
    is there anyway to omit the peanut butter filling without taking out the taste?

    Comment by fran — August 25, 2005 @ 6:53 pm

  9. okay, that drizzling glaze photograph is almost more than I can handle. Now I have to make these AND the ginger-lychee cupcakes this week. Gluten-free versions, of course. Sheesh. You keep me busy!

    Comment by Shauna — August 27, 2005 @ 10:57 am

  10. I’m not a big fan of peanut butter in dessert, but your cupcake looks gorgeous that I have to rethink my opposition! :)

    Comment by BRo0Ke. — September 12, 2005 @ 6:46 pm

  11. I just used this peanut butter filling as the center of some incredibly rich chocolate cupcakes, frosted with a Nutella buttercream. Perfect pairings.

    Comment by Corey — August 27, 2006 @ 5:47 pm

  12. My first time ever making cupcakes… these chosen as they are all of my wonderful hubby’s favorites. Simply put, worth the time. He raved and the cupcakes I boxed for work went in minutes. Thank you for pulling together such a delish and creative recipe!

    Comment by Cristina — October 9, 2006 @ 7:27 am

  13. I just made these this afternoon! I am so glad I stumbled upon your Cupcake blog! Thank you so much for offering these wonderful recipes to all of us!

    Comment by KnitPastis — October 15, 2006 @ 3:24 pm

  14. I tried these last weekend. Everyone loved them. I used my greatgrandmothers recipe for carmel icing because it is a lot eaiser. I would up the banana next time I really didn’t taste it. More like a yummy choc. peanutbutter brownie. Great website and pictures!!!

    Comment by Natalie — February 1, 2007 @ 1:44 pm

  15. hi i would like to ask if the caramel glaze gets sticky if i leave it at room temperature?

    Comment by mj — June 14, 2007 @ 6:51 pm

  16. wow! made these today for my husband’s birthday and they were such a hit. absolutely perfect.

    Comment by kristen — July 21, 2007 @ 4:14 pm

  17. I made these tonight and I wasn’t terribly impressed, there wasn’t much flavour to them.

    Comment by Cyn — May 19, 2008 @ 9:24 pm

  18. I love your blog!! thanks for sharing, all your cupcakes look divine!!
    i have to ask – is the amount of chocolates in this recipe correct? (14 ounces of semi- & bitter-sweet total) it just seems a lot!…

    Comment by grace — November 12, 2009 @ 7:49 am

  19. hello ,hi,
    oh what a amazing blog adorned with loads of cuppys all around place-yummy yummy yum.
    i have tried 2 of ur wonderful recipes for this months i heart cuppys & boy am i glad,iso enjoyed the making and though my cuppys didnt taste half as good as urs ,every body relished ‘em.
    infact i usually keep aside a little of what i bake for the poor who’d maybe not indulge in these goodies and am so happy to see ‘em smile.
    I have linked back to ur site too.

    Comment by sugar plum fairy — November 16, 2009 @ 11:44 pm

  20. i made these when you first published them and they were a huge hit in my family. today i’m making them for my new in-laws and i know everyone is gonna love them, my fave cupcakes !!

    Comment by Erla — February 4, 2010 @ 6:53 am

  21. I halved this recipe (with b. soda) and got rave reviews for it at my daughter’s 3rd birthday party today! Next time, I’d add a bit more banana, as they were worryingly dry/hard on top. Inside, they were rich and tasty, bordering on fudgy, but I’d like a little more moisture. They were not that hard or time-consuming to make!

    And when she says to cool the icing slightly, that is about 10 seconds of cooling! I left it for maybe 2 minutes, and it was completely set. I rewarmed it in a hot water bath, added some milk (I used 2% and not half/half), and still had to rewarm it between icing each cupcake.

    I didn’t halve the PB middle since it called for a single egg. I baked the leftover PB mush in a greased ramekin for maybe 15 minutes. I melted some chocolate chips on the top and had a lovely peanut butter souffle thing. Bonus!

    Comment by Lindsay — March 3, 2010 @ 12:00 pm

  22. I just stumbled upon your site this week and I can’t stop looking at it!

    I’m trying to download this recipe, but it keeps taking me to another site ( Is this right?

    Comment by Jackie — July 21, 2010 @ 11:13 am

  23. yeah that’s my old site where i was hosting the PDFs. they don’t exist anymore. sorry!

    Comment by chockylit — July 21, 2010 @ 11:41 am

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