Banana Chocolate Cupcakes with Peanut Butter Frosting

Funky Monkey Cupcakes – The Perfect Combo of Banana, Chocolate, and Peanut Butter!

I love chocolate. I love peanut butter. And, I especially love chocolate and peanut butter. But for the next level of deliciousness, try adding banana to the combo. From my Chocolate Peanut Butter Banana Smoothie to these flourless mini muffins, I can’t get enough. So naturally, the next step with my Peanut Butter Frosted Chocolate Cupcakes was to add a cream peanut butter filling for a sweet surprise inside. This might just be my favorite cupcake recipe, and here’s why you’ll love it, too…

• Perfect balance. You’ve got the moist and rich chocolatey goodness of the cupcakes with the salty-sweet buttercream. Then that creamy filling lightens everything up a little.
• Wonderful indulgence. Yes, all of those crave-worthy flavors are just what you need when you wan to treat yourself or the kiddos, because they love this pairing too.
• So versatile. I share this reicpe using my gluten free chocolate cupcake recipe, but you can use your favorite recipe or even a box mix, either regular or gluten free.

What You’ll Need

Here’s a quick rundown of the ingredients for this decadent cupcake recipe. Here, I’ll share my gluten free chocolate cupcake recipe. But you can use your favorite box mix or recipe to make a dozen (or two – just make extra filling and frosting!) chocolate cupcakes. Scroll down to the recipe card for the full amount and step-by-step instructions.

Gluten Free Chocolate Cupcake Ingredients

• Gluten-free 1:1 baking flour. I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure.
• Granulated sugar.
• Cocoa powder. Use unsweetened, such as Hershey’s.
• Leavening. Both baking powder and baking soda.
• Salt.
• Eggs. Or try one of these egg substitutes for baking.
• MIlk. I recommend whole or 2% for extra moistness.
• Vegetable oil. You can use another neutral oil, such as avocado oil, if you prefer.
• Vanilla extract.
• Boiling water.
• Decorations. You can use mini chocolate chips, chocolate curls, chocolate sprinkles, or whatever you like.

Banana Cream Filling Ingredients

• Banana. You’ll want it very ripe, so it’s nice and sweet. Mash it.
• Cream cheese. Softenend to room temperature. You can use regular or light, but NOT fat free.
• Milk. If needed to adjust the consistency.

Peanut Butter Frosting Ingredients

• Creamy peanut butter.
• Unsalted butter. At room temperature.
• Powdered sugar. You can sift it if yours is a little clumpy.
• Milk. Or use heavy cream or half-and-half for a richer flavor.

How to Make Funky Monkey Cupcakes

You’ll need to prepare the three different components, then bring it all together into one crave-worthy treat. Here’s a rundown with photos to show you just want to do. The detailed instructions are further down in the recipe card.

• Make the cupcake batter. Whisk the dry ingredients together, then add the eggs, milk, oil, and vanilla. After combined and smooth, stir in the boiling water.
• Bake the cupcakes. Divide the batter between a lined 12-cup cupcake pan and bake at 350°F for 20-25 minutes. Cool the cupcakes and move on to the filling and frosting.

• Prepare the filling. Beat the mashed banana and cream cheese until smooth and creamy, blending in a little milk if needed to achieve the consistency you like.

• Make the frosting. Beat peanut butter and butter until light and fluffy, then blend in the powdered sugar. Mix in milk, a little at a time, till you have a smooth consistency you can spread or pipe.

• Fill the cupcakes. Use a cupcake corer or small knife to cut a hole in each cupcake. Save the little caps if you like. Fill the holes and replace the cap.
• Frost and decorate. Spread or pipe the frosting on top of each cupcake, then decorate as you like.

Quick Tips

Here are a few things to keep in mind about your funky monkey cupcakes.

• Prepare in advance. While it’s best to make the banana filling fresh so it doesn’t turn brown before you stuff the cupcakes, you can bake your cupcakes and make the frosting a day or two ahead of time. Both can be kept covered at room temperature for a couple of days. If you refrigerate the frosting, just let it warm up and beat it until it’s fluffy again.
• Use your tools. Yes, you can use a small knife to cut the holes in the cupcakes and just spread the frosting on top. But a cupcake corer makes the wells easy and even. Plus a piping bag and tips make quick work of frosting the cupcakes while making them extra pretty!
• Customize your cupcakes. While I love the chocolate, peanut butter, and banana combo, you can also swap out the chocolate for Gluten Free Vanilla Cupcakes. Or try them with Vanilla Frosting or Oreo Frosting for a peanut-free option. You can even go with Vanilla Pastry Cream as a filling.
• Store properly. The cupcakes can stay at room temperature for a few hours. However, due to the bananas, they should be kept in the refrigerator for longer storage. They will last up to 3 to 4 days.