Banana Chocolate Peanut Butter Cupcakes

I was looking for a new cupcake to try and Kellee suggested this one. It's more like a banana muffin with an awesome peanut butter chocolate frosting on top. Oh, it also has a pretzel crust on the bottom. Can I call it healthy since it has fruit in it? To enjoy this cupcake you really have to like bananas. Since I do, I have to say that this is a pretty delicious cupcake. You should try and make some. I'll show you how.

We'll start with the pretzel crust on the bottom. Crush up a bunch of pretzels and add some melted butter to it.

Mix it all up and then place some of the pretzels in the bottom of your cupcake liners.

Mix up the cupcake batter and scoop it on top of the pretzels. Bake them in the oven. While they're baking you can make the frosting. 

The frosting is so good that it will be difficult not to taste it as you're whipping it up, so go ahead. Stick your finger in there and give it a little taste. It's for quality control. When the cupcakes have cooled carefully smear frosting on your cupcakes. Then you can sprinkle a little leftover pretzels over them.

Pretty nice, huh? You won't be disappointed either. 

Go ahead and dig in. You'll love the crunch on the bottom and creamy chocolate on top. It's a pretty dense cupcake, so it'll take just one to fill you up. But, it's healthy since it has bananas in it, right? ;)

Banana Bread Cupcakes with Chocolate Peanut Butter Frosting

makes 12-14 cupcakes

Pretzel Crust

• 1 1/4 cups crushed salted pretzels
• 1/4 cup unsalted butter, melted

Combine crushed pretzels and butter in a bowl and stir until entire mixture is moistened. Line a muffin tin with lines and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner. Use the back of the spoon to flatten and press the pretzels together.

Cupcake

• 1 1/3 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• 1 large egg
• 3/4 cup loosely packed brown sugar
• 1 teaspoon vanilla extract
• 3 large ripe bananas, mashed
• 1/2 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees F.

Combine flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. Using a 1/4 cup measure, scoop batter on top of each pretzel crust.

Bake for 15-18 minutes, or until golden brown on the top and set. Let cool completely.

Chocolate Peanut Butter Frosting

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup creamy peanut butter
• 2 cups powdered sugar
• 2 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1-2 teaspoons milk, if needed

In the bowl of an electric mixer beat butter and peanut butter until creamy. Add in vanilla extract then gradually add in sugar and cocoa with the mixer on low speed until entirely combined and smooth. If frosting it a bit too thick, add in milk 1 teaspoon at a time until it becomes a bit creamier. Frost cupcakes, then top with crushed pretzels if desired.

Recipe courtesy of Sweet Eats.

Enjoy!