Chocolate & Banana Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup banana, mashed
2 tbsp. banana flavored liqueur

1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the mashed bananas, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the banana liqueur on top of each cupcake and continue to cool on a wire rack.

For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted

18 banana slices, or banana chips
3 1/2 oz. semi sweet chocolate bar

2. Whip the cream and icing sugar together until slightly stiff. Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place and banana slice in the center of each cupcake and sprinkle some chocolate around it.


*Want to try a spin on these cupcakes inspired by Elvis?! Swap out the frosting above for the peanut butter frosting recipe below!*
 
2 cups confectioners/icing sugar
1 1/2 cups creamy peanut butter
1/2 cup butter, room temperature
1/2 tsp. vanilla extract
6-8 tsp. whipping cream


Cream together butter, vanilla and peanut butter until smooth. Add in icing sugar 1/2 cup at a time, alternating by adding a teaspoon of whipping cream until all icing sugar is well mixed. Add additional cream to reach desired consistency, if needed. 

Makes approximately 18 cupcakes

Snickers Cupcakes - Recipe

For the cupcakes:
1 box devil's food cake mix
1/2 cup butter, softened
1 cup milk
3 eggs
1/2 cup mini chocolate chips

1. Preheat the oven to 350F. In a large bowl, mix all cupcake ingredients (except for chocolate chips). Beat with an electric mixer for 2-3 minutes. Fold in chocolate chips until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 30 minutes.

For the filling:
14 oz. square caramel candies, unwrapped
1/2 cup evaporated milk
1 cup plain peanuts, chopped

2. In a small saucepan, heat caramels and evaporated milk over medium heat, stirring frequently until caramels are melted. Remove from heat and stir in chopped peanuts until evenly dispersed. Using a cupcake corer, make a hole in the center of each cupcake. Spoon some of the caramel filling into the hole of each cupcake until almost full.

For the frosting:
2 cups heavy whipping cream
2 tsp. vanilla extract
5 tbsp. white sugar
5 tbsp. cocoa powder

3. Pour all ingredients into a food processor fitted with the whipping blade. Beat on full speed for about 3 minutes until stiff peaks form. Frost each cupcake with a beveled spatula or piping bag. If you want to jazz up your cupcakes a little more, top them with some caramel syrup, chocolate syrup, chopped snickers or a mini snickers (halloween candy size).

Makes approximately 24 cupcakes

Peanut Butter & Banana Cupcakes with Maple Syrup & Ginger Frosting - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 cup confectioners/icing sugar
4 tbsp. maple syrup1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
3 tbsp. chopped candied ginger


2. Beat the cream cheese, icing sugar and maple syrup in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla, chopped ginger and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a sprinkling of additional chopped candied ginger, if desired.

Makes approximately 24 cupcakes

Banana, Peanut Butter & Chocolate Chip Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
4 tbsp. mini chocolate chips1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips, chocolate chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana

2. Beat the cream cheese and icing sugar in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a banana chip and/or chocolate chips, if desired.

Makes approximately 24 cupcakes

Peanut Butter & Banana Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana

2. Beat the cream cheese and icing sugar in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a banana chip, if desired.

Makes approximately 24 cupcakes

Peanut Butter & Jam Cupcakes -No Bake Recipe

For the cupcakes:
2 1/2 cups milk chocolate
2 tbsp. unsalted butter
2 tbsp. heavy cream
1 cup smooth peanut butter
6 tbsp. strawberry jam

1. Place the chocolate, butter, and cream in a double boiler or in a medium bowl over a pan of simmering water, and stir until smooth. Remove from the heat and set aside. With damp hands, shape the peanut butter  into 6 small flat circles (a little less than 3 tablespoons each). Push the peanut butter into the bottom of 6 wells of a muffin tin lined with baking cups. Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours. Top with 1 tablespoon of strawberry jam before serving.

Makes approximately 6 cupcakes

*Feel like having a delicious twist on an old classic sandwich? Why not try PB&J from the Cupcake Classics line. A peanut butter cupcake topped with peanut butter icing and a dollop of strawberry jam. Order a dozen today for only $18!*

Peanut Butter Cupcakes - Recipe

For the cupcakes:
1 box yellow/golden cake mix
1 1/4 cups water
1/4 cup unsalted butter, softened
3 eggs
3/4 cup creamy/smooth peanut butter

1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 21-25 minutes (depending on your oven). Remove from oven, and cool for 30 minutes.

For the icing:
1/6 cup solid vegetable shortening (crisco) {use your 1/3 measuring cup and fill it half way}
1/6 cup unsalted butter, softened (make sure the butter is not melted, simply at room temperature)
3/8 cup creamy/smooth peanut butter {use your 3/4 measuring cup and fill it half way}
1/2 teaspoon vanilla extract
2 cups icing/confectioners sugar
2-3 tbsp milk/cream
1/4 cup shaved chocolate (if desired)

2.  In a medium bowl combine shortening and butter, beat on low-medium speed until creamy. Add in peanut butter and vanilla, beat again until combined. Add in icing sugar by 1/2 cups, beat until combined. Repeat this step until all the icing sugar has been added. Add milk/cream 1 tablespoon at a time and beat until you achieve the texture you desire. Icing should be light and fluffy, not gooey.  Frost cupcakes using a knife or beveled spatula. Sprinkle with shaved chocolate, if desired.

Makes approximately 24 cupcakes