Banana Cupcakes with Chocolate Peanut Butter Frosting

I'm in the midst of my last week in the Chef's Training Program at the Natural Gourmet Institute.

Emotionally, I am not ready for this. Before the program, I thought that taking a bus at 7:20 in the morning to begin a day in which I dedicate over 3 hours commuting was going to be miserable. But when I see the 801 turn my corner, I am so excited and grateful that I am on my way to my dream school. I am going to miss my fellow CTP 198 students and all of the great chefs and faculty, especially because I am going to be on the other side of the country! I will be interning at The Millennium Restaurant at The Hotel California in San Francisco. I have never eaten there but I've read their cookbook and am madly in love.


We had a final written exam today, and so I spent Sunday studying. Well, baking cupcakes totally counts, right? My friend, the girl at ilaughalittletooloud.blogspot.com, hadn't had the best week, especially when it came to transportation. She had a few flights canceled, plus had to say goodbye to her totaled new-to-her car Mr. Grover. Determined to make this a better week for her, I surprised her with these Banana Cupcakes with Chocolate Peanut Butter Frosting.

The frosting is peanut butter based, and considering how delicious AND healthy it was, it was unbelievable.
She and my nonvegan family loved them!

Banana Cupcakes
Yields 12

1/3 cup vegetable oil
1/2 cup white sugar
1/3 cup applesauce
1/2 cup mashed ripe banana
3/4 cup all-purpose flour
2 tablespoons whole wheat flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 1/2 tablespoons soy or almond milk
1/4 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
Chocolate Peanut Butter Frosting and chopped peanuts for topping

Preheat oven to 350F and prepare cupcake tin with paper liners.

Mix oil, sugar, applesauce, and banana in a medium bowl. Set aside.

Sift and whisk dry ingredients together; add wet ingredients into dry. Whisk to combine soy milk, vinegar, and vanilla; add mixture to batter.

Pour batter into cupcake liners, filling 2/3 full. Bake for about 15 minutes, until an inserted toothpick comes out clean. Cool.



Chocolate Peanut Butter Frosting
Yields about 1 1/2 cups, enough for a dozen cupcakes

1 cup smooth peanut butter, preferably unsweetened
6 tablespoons cocoa powder, sifted
6 tablespoons liquid sweetener (agave nectar or honey  works best)
1 1/2 teaspoon vanilla extract
1/2 cup soy or almond milk (enough until desired consistency is reached).

Blend with hand mixer until smooth. Pipe through pastry bag for best results.

The Best Chocolate Cupcakes

Hot like Mexico, rejoice!

"Baby, let's make a run for the border,
I've got a hunger only tacos can stop."

I lied. These really aren't Mexican hot chocolate cupcakes. But they could be. The decorations are misleading. The red sugar screams "fun and full of surprises" but they are just normal chocolate flavor. These really should have cinnamon and cayenne in them. It's such a shame.

I made these for my cousin's graduation party. Nobody thought they were Mexican hot chocolate cupcakes. But they did love them anyway. I don't believe my extend family has met the Mexican hot chocolate cupcake. Next time they are in for a spicy surprise.

This is my absolute favorite chocolate cake recipe. Perfect amount of sweetness, lovely brown color, and did I mention how moist they are? They just might ruin all over chocolate cakes for you, but they are worth it. Seriously, I refuse to follow any other recipe. I can't take credit for them, you can click the link below to see their origin and rave reviews.

Chocolate Cupcakes

Yields 12 cupcakes

1 1/2 c white flour
1 c sugar
1/4 c cocoa powder (preferably dutch)
1 t baking soda
1/2 t salt
1/3 c safflower oil, or any vegetable oil
1 t vanilla extract
1 t distilled white vinegar
1 c water

Heat oven to 350F. Line cupcake tin with paper liners

Sift together the dry ingredients, add the wet, mix until smooth (without overmixing).

Pour into liners (about 2/3 full), bake for about 10 minutes or until inserted toothpick comes out dry.

Let cool a minute, transfer to wire rack. Wait until completely cool before icing.


Vanilla Icing

1/4 c safflower oil, or any vegetable oil
1/4 c Earth Balance
1 1/2 powdered sugar
1/4 c granulated sugar
1 t vanilla extract
1/8 c almond milk

Beat oil and margarine until smooth, beat in sugars, then the liquids.

Snip tip of plastic sandwich bag and spoon in some icing. Apply even pressure to bag with spiraling around the cupcake, working from the center out. Immediately sprinkle with red crystals. Alternate between clockwise and counter for each cupcake to further ensue fun.