Going Bananas Cupcakes

Going Bananas Cupcakes: Banana cupcake with chocolate ganache filling, peanut butter icing, chocolate drizzle, and a banana chip on top.

Mood: For when you’re stressed out, feeling silly, or a little bit crazier than normal, and life is making you go bananas!going bananas (21)

Wow, it’s been almost exactly a year since I’ve last posted on this blog! That is ridiculous and unacceptable. I have baked since then, I guess I just got too lazy to post on the internet! Well that shall soon change. I have a few recipes that I can post from the last year, stay tuned.

So what inspired this long overdue return to the blogosphere? You see, I was chatting with a friend of mine and a new idea was born. An idea for a bakery which has cupcakes based on your mood. If you’re having a crappy day, you probably want to console yourself with baked goods, but do you want a cheery, fluffy, pink cupcake? NO! You want a cupcake that matches the darkness of your insides. So naturally you would come to “Eat Your Feelings Bakery” and buy a “Darker than Your Soul Chocolate cupcake” (Recipe coming soon!).

Consequently, for the last little bit I’ve been brainstorming different cupcakes that are inspired by moods. This cupcake is the first- “Going Bananas,” a banana cupcake with chocolate ganache filling, peanut butter butter cream icing, chocolate drizzle, and a banana chip for garnish. This cupcake is for when you feel like you’re going a little bit crazy, maybe you’re super stressed, maybe you just feel a little silly that day. Whatever is making you feel bananas, this cupcake is for you!

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Possible variation- if you’re lazy and don’t feel like cutting little cones out of every cupcake, which is probably a reasonable use of your time, just skip the ganache and throw some chocolate chips in the batter.


First prepare the ganache I always forget to do this ahead of time then have to wait an unneccessary amount of time for it to cool down. You think I’d learn. So for the ganache, take the 1/4 cup of heavy cream and bring it to a boil on the stove. As soon as it starts boiling, pour it over your 3/8 cup of chocolate chips. Wait a minute, then stir until smooth. Let cool for 2 hours at room temperature.

Preheat the oven to 350.

Get out 2 mixing bowls. First, mix the 1 c. flour, 1/2 T baking powder, and pinch of salt in the smaller bowl (if one is smaller). Use the bigger bowl for the wet ingredients because you’ll be adding everything to them. I always forget this and end up juggling my bowls or dirtying more than necessary. Anyway, then beat together the 5 T. of butter and 1 cup of sugar for a few minutes, until light and fluffy. Continue beating, and add the eggs one at a time. Lastly add the mashed banana. Alternate adding the flour mixture and butter milk to the batter, starting ending with the flour (I usually do flour, buttermilk, flour, buttermilk, flour).

Spoon the batter into lined muffin tins. Because I am a beautiful genius, I checked if we had cupcake liners but not how many we had. We had 3. So I improvised with some parchment paper- if you wish to do this method, just take parchment paper, cut into roughly 5 inch squares, and push down into the cupcake tin. It’s hard to make it stay down and parchment paper is not the most cooperative, so I would suggest using cupcake liners.

The cupcakes, ready to go in the oven and be baked!

The cupcakes, ready to go in the oven and be baked!

Bake for 20-22 minutes at 350, until a toothpick comes out clean.

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Cupcakes! All done baking. Mine did not rise very much, not quite sure why. I may need to add more baking powder next time. Still delicious though!

After your cupcakes are done, let them cool. While they’re cooling, make the icing. Blend 1 cup peanut butter and 5 tablespoons butter until smooth and fluffy, about 3 minutes or so, scraping down the sides as necessary. When smooth, add the 1 cup confectioner’s sugar gradually, along with the 1 1/2 t. of vanilla extract. Once that is all combined, add the 4 T of heavy cream, and voila! You have the most delicious icing known to mankind. Seriously so good.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody's perfect.

The icing. Yes that is a finger indent where I scooped out some icing. Nobody’s perfect.

Now comes the fun part- putting it all together! Best. So we’re going to fill the cupcakes using the cut out method. Cut out a little cone from the top of a cupcake by inserting a knife by the edge at an angle, and slowly cutting around in a circle.

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This is how you cut the cone out.

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Look! A hole in which we can put delicious chocolate filling.

Now to fill the hole. Get your ganache and spoon an amount into the hole. I like to fill it right up to the top- who cares if the cone doesn’t fit back in perfectly? You’re covering the top with icing. No one can see it. Make it messy! So after filling, set the cone back on top- don’t push down too hard so the chocolate goes everywhere except for inside the hole. That would be ridiculous. Let it pop up a bit.

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Fill er up!

Mmmm chocolate oozing out the sides. So good.

Mmmm chocolate oozing out the sides. So good.

Now for the icing! Put some of that delicious peanut buttery goodness into a piping bag with a star tip. Or, if you’re cheap and unfancy a plastic bag with a hole cut out the tip works in a pinch. Or use a knife and spread it, no judgement. Just put the icing on the cupcake! If you’re like me, you’re afraid to pipe on too much icing in case you run out for the last few, and then have leftover icing. What does one do with leftover icing? Not sure. So just go nuts and don’t have leftover!

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Ready to pipe!

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All iced up.

And lastly, the finishing touches. Chocolate drizzle. I had a ridiculous amount of leftover ganache (I posted the ingredients for half of the amount I made) so I just microwaved a little bit of the leftover and drizzled it over with a spoon. If you don’t have leftover ganache or didn’t do the ganache, melt some chocolate in the microwave or on the stove and drizzle. Lastly, add a banana chip to each to remind you that these are indeed banana peanut buttery chocolate deliciousness, and you’re done! Going Bananas for these cupcakes 😉

So delicious. I think I'm going to declare this mission successful.

So delicious. I think I’m going to declare this mission successful.

Ingredients (Makes 12 cupcakes)

Cake Batter:

  • 1 cup flour
  • 1/2 tablespoon baking powder
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup butter milk (substitute: put 1/2 T of vinegar n the measuring cup and fill it up the rest of the way with the milk, stir around a bit. Buttermilk!)
  • 2 cup mashed ripe bananas (about 1/2 cup)

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 5 tablespoons butter, at room temperature
  • 1 cup confectioners sugar
  • 1 1/2 teaspoons vanilla extract
  • 4 tablespoons heavy cream

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 3/8 cup chocolate chips

12 dried banana chips for garnish

Brief Instructions:

First prepare the ganache- boil 1/4 cup of heavy whipping cream on the stove in a small pot. When it boils, pour it over the 3/8 cup of chocolate chips. Wait a minute for the chocolate to melt, then stir until smooth. Let sit at room temperature for 2 hours.

Preheat the oven to 350 F.

Get out 2 mixing bowls. In the smaller one, combine 1 cup of flour, 1/2 T baking powder, and pinch of salt. In the other bowl, use a mixer to whip up the 5 T of butter and 1 cup of sugar until fluffy, a few minutes. When fluffy, add 2 eggs one at a time. Then add the 2 mashed bananas and mix more. Add the flour mixture and buttermilk in alternating steps, beginning and ending with the flour. Fill lined cupcake pan, distributing the batter between 12 cupcakes. Bake for 20-22 minutes until a toothpick comes out clean. Let cool on a wire rack.

For the frosting, whip together 1 cup peanut butter and 5 T butter until smooth and fluffy, approx 3 minutes. Then add the 1 cup of confectioner’s sugar gradually, along with the 1 1/2 t of vanilla extract. Lastly, add the 4 T of heavy cream.

Cut a cone into the top of each cupcake. Fill the hole with the ganache and put the cone back in the top of the cupcake. Pipe icing. Take leftover ganache or some melted chocolate and drizzle over the cupcakes. Add a banana chip to each for garnish. The end!

For storage (if any cupcakes make it there), I usually store in the fridge just cause, but let them warm to room temperature before eating, otherwise the texture of the icing is like butter and no one wants to eat a stick of butter.

Cupcake recipe was adapted from Annies Eats and the frosting from Sally’s Baking Addiction.


Chocolate Peanut Butter Torte

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Original recipe http://www.annies-eats.com/2009/04/10/chocolate-peanut-butter-torte/

Well, I’m at home again in between the end of my school term and my summer adventures in Peru, so of course I had to bake something. My grandparents were coming over for dinner, so I scanned the internet for something extraordinary to show off. I looked high and low, but just could not stop coming back to this delectable looking chocolate peanut butter creation. Paired with beer butt chicken, this delicious bread, yummy potatoes, salad, and fruit for dinner, let’s just say we ate well that night.

Overall, this torte is fantastic! Peanut butter and chocolate are always a classic pairing (for good reason- they’re delicious)! It may be artery clogging to the  max, but your taste buds with thank you. The filling is a lovely cream cheese/peanut butter mixture lightened up with a bit of whipped cream, with bits of crunch, on an oreo crust, topped with chocolate ganache and more peanuts. What’s not to love? I really like how it doesn’t taste overpoweringly sweet, it’s very decadent, but the sugar doesn’t clobber you over the head.

One thing- this recipe piles on the filling quite high. If you want to go for a more modest dessert, consider decreasing the filling quantity by a third. Or continue on with reckless abandon just be ready to pile it high!

I made a few modifications to the original recipe. For one, I didn’t have espresso powder, so I put in some cocoa powder instead, figuring it was a bit of a bitter flavour. Would probably be better with espresso, but cocoa didn’t hurt! I also chopped up some regular chocolate chips because I didn’t feel like buying miniature ones. Instead of whole milk I used 1%, and it worked fine- less fat anyway! For the ganache, I ended up using milk chocolate, which is a bit sweeter than desired; an easy fix for this was to mix in a bit of cocoa powder, it balances out the sweet and you get a bit of a darker chocolate taste!

For the crust:

  • 32 Oreo cookies, finely processed into crumbs (use a food processor, or put some oreos in a ziplock back and pound with a blunt object)
  • 5 1/3 tbsp. unsalted butter, melted and cooled
    Small pinch of salt

For the crunch:

  • ½ cup salted peanuts, finely chopped
  • ½ cup small chocolate chunks (Mini chocolate chips, or another kind of chocolate, chopped into small bits)
  • 2 tsp. sugar
  • ½ tsp. espresso powder (cocoa powder can be substituted)
  • ¼ tsp. ground cinnamon
  • Dash of ground nutmeg

For the filling:

  • 2 cups heavy cream
  • 1¼ cups confectioners’ sugar, sifted
  • 12 oz. cream cheese, at room temperature
  • 1½ cups creamy peanut butter (not natural)
  • 2 tbsp. whole milk (any other kind of milk can be substituted)
  • ¼ cup salted peanuts, finely chopped

For the ganache:

  • ½ cup heavy cream
  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup  salted peanuts, finely chopped


  • To make the crust, preheat the oven to 350° F. Butter a 9-inch springform pan (or regular pie pan, you just will have to serve it straight from the pan) and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all the crumbs. Press into a thin layer covering the bottom and sides of the pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
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There is no better crust than oreo- you can’t go wrong!

  • To make the crunch, in another small bowl combine ½ cup of the chopped peanuts, mini chocolate chips, sugar, espresso (or cocoa) powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
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I just threw it all in a food processor for a few pulses, chopped it up well, but not too finely. You want to be able to feel the crunch!

  • To prepare the filling whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed,
  • Wipe out (do not wash) the bowl and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and ¼ cup of the chopped peanuts until well combined.
  • Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
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Don’t you just want to gobble that up?

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Told you it piles high! I barely managed to fit it all in the pie dish!

  • To finish the torte, put the chopped chocolate in a heat proof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.
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Like I said earlier, for the ganache I used milk chocolate chips, and balanced them out with a bit of cocoa powder to make it taste more like a darker chocolate. It worked out well!

  • Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.

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There you go! Fantastically delicious- just be sure to slice it extremely thin. You won’t be able to handle a lot at a time.

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I cannot over stress how yummy this is. Just look at that chocolate oozing down.

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The finished product!