Banana Buster Brown Cupcakes

Ingredients

Chocolate Banana Cupcakes

•  1 cup granulated white sugar1 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 salt1 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

Instructions

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. Combine wet and dry ingredients and stir until combined.
5. Scoop batter into cupcake liners 3/4 full.
6. Bake for 20 minuets or until toothpick inserted comes out clean.
7. Remove from oven. Cool completely before frosting.

for Peanut Butter Brown Sugar Buttercream

1. In a heat proof bowl, whisk together egg whites, sugar and salt.
2. Place over (not in) a pan of simmering water.
3. Cook, whisking continuously until sugar is dissolved and warm to the touch.
4. Pour mixture into bowl of electric mixer. Beat on medium speed until fluffy, approximately 15 minutes.
5. Raise speed to high, and mix until stiff peaks form (this took about 7 minutes for me)
6. Reduce speed to medium-low and add peanut butter a little at a time, then butter, 1 tablespoon as a time until fully mixed.
7. Pipe onto cupcakes.

Notes

BANANA BUSTER BROWN CUPCAKES SOURCE JOY OF BAKING

PEANUT BUTTER BROWN SUGAR BUTTERCREAM SLIGHTLY ADAPTED FROM MARTHA STEWART