If you’re asking ME, this is the best dessert recipe I’ve ever created.
But that’s if you’re asking me.
Similar to how, if you were a customer at the cafe I work at and asked me which smoothie I most recommend, Id say our Active Smoothie (peanut butter and banana). I am a little biased toward peanut butter being the yummiest food known to man. But peanut butter + banana + chocolate? Oh boy. I’ll take 10😉.
These cupcakes are not super sweet. They are the rich cocoa kind of taste, but you could easily make them sweeter to your liking.
Honestly, you just have to make these. They’re too good, and may or may not have been my breakfast this morning.
Peanut Butter Banana Dark Chocolate Cupcakes
(For 9 cupcakes)
3/4 cup flour
1 cup brown sugar
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1/4 cup creamy peanut butter
1/4 cup almond milk (or any milk)
1/4 cup coconut cream
2 mashed bananas
1 1/2 cups sweetened coconut whipped topping (or dairy whipped topping)
1 1/2 cups cocoa powder
3/4 cup additional peanut butter
1/2 cup maple syrup
1. Preheat oven to 350 degrees. Line a muffin tray with 9 paper liners.
2. In medium bowl, stir together flour, brown sugar, cocoa, baking powder, and salt. Mix in egg, 1/4 cup peanut butter, almond milk, coconut cream, and just 1 banana, and stir until thoroughly combined.
3. Distribute batter evenly among paper liners. Bake for about 25 minutes, or until toothpick inserted in centre comes out clean. Cool completely.
4. Meanwhile, make the frosting. Combine whipped topping, 1 1/2 cups cocoa, 3/4 cup peanut butter, the second banana, and maple syrup, and mix well. Frost cupcakes generously. Top with banana coins and a drizzle of peanut butter to serve!