BANANA BUSTER BROWN CUPCAKES

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I have been thinking hard about a cupcake that would have a flavor combo that would knock our socks off……I know how much my family loves my banana bread with chocolate chips…..so banana chocolate cupcakes it would be!
Next  I  wanted to top them with a frosting that oozes “come to mama”…… maybe add just one more flavor to this dynamic duo.   I found Martha Stewart brown sugar butter cream and it was love at first site!  I knew it would be the perfect companion……….if I added a touch of peanut butter! Peanut Butter Brown Sugar Buttercream

INGREDIENTS:

• Chocolate Banana Cupcakes
• 1 cup granulated white sugar
• 1 scant cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (regular or Dutch-processed)
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup mashed ripe bananas (about 1 medium sized banana)
• 1/2 cup warm water
• 1/4 cup milk
• 1/4 cup canola or corn oil
• 3/4 teaspoon pure vanilla extract
• Peanut Butter Brown Sugar Buttercream
• 2 large egg whites (*see tip on freezing yolks)
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 1/4 cup peanut butter
• 1/2 cup (1 stick) unsalted butter, softened

DIRECTIONS:

1. Preheat oven to 350° and line muffin pan with 12 cupcake liners
2. Using a large bowl, whisk together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside
3. In another large bowl, whisk remaining ingredients until combined: egg, banana, water, milk, oil, vanilla.
4. ......................
5. ............................

for full instruction please see : tidymom.net

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