I found this recipe for Chubby Hubby Cupcakes at Pink Parsley Catering. They looked so good, I knew I needed to try them out. She gives step by step instructions, below is just the summary I used to throw mine together, and a few adaptions I made. I know there is a whole process to mixing your dry ingredients, and slowly adding wet ingredients, but I like to live on the edge (and it's 1:44 am), and often I just dump it all in the same bowl, regardless of the instructions. The next thing you know I'll be jumping out of planes....with my one-bowl cupcakes, I know...I know...rebel. I recommend these. I love peanut butter and bananas, and I love peanut butter and chocolate, so this pretty much spelled out my heart's song. It would be cute for a 'Cravings Themed' Baby Shower....actually that's just one more excuse I'm adding to my file to make these again....here is the recipe.
(Makes about 15)
1 1/4 c. all purpose flour, 1/2 T baking powder, 1/4 t. kosher salt, 6 T unsalted butter (at room temp), 1 1/4 c. sugar, 3 large eggs (at room temp), 1/2 c.+1 T buttermilk, 1/2 t. banana extract, 3/4 c. mashed bananas (I used two whole bananas)
4 oz bittersweet chocolate, finely chopped, 1/3 c. heavy cream, 2 T butter (room temp)
I used a sharp knife to make a little hole.
I melted the butter, and chocolate morsels in a ziplock bag in the microwave, added the cream, squished to mix, snipped an edge, and piped it inside.
Peanut Butter Icing
1 c. powdered sugar, 1 c. creamy peanut butter, 5 T butter (at room temp), 3/4 t vanilla extract, 1/4 t. kosher salt, 1/4 c. heavy cream
I actually added about another c. of powdered sugar to the above icing b/c it was too runny for Texas summers. I needed to transport these about an hours, so....it needed to be pretty thick. For piping purposes, I'd probably recommend adding just half a cup.
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