A couple friends of mine bought their first place and moved in over the weekend! How exciting is that!!! Although it means I don’t have my morning companion to walk into work (boo) it does mean that there will be some great bbq’ing going on this summer :0) (hint hint Courtney).
I wanted to bake them something – since both of them have patiently participated in my baking taste tests over the course of the past few months… so here’s my take on “welcome to a new home” treat – incorporating firm favourites… so you all know that means there will be some sort of peanut butter, banana and CHOCOLATE. But heck – why fix what ain’t broke?!
Chocolate Banana Cupcakes
1/2 c. butter, softened
1/2 c. + 2 tbsp brown sugar
1 ripe banana, mashed
2 tbsp milk
3/4 c. self-rising flour
1/4 c. dark chocolate cocoa
1 LARGE handful of peanut butter chips
1/2 batch Peanut Butter Frosting
Preheat your oven to 375 F. Line a 12 cup muffin tin with paper liners. Set aside.
In a large bowl, cream the butter with a hand mixer. Once creamed, add the brown sugar and combine the two together until fluffy. Add the banana, the eggs (as always, combine each egg with the beater individually), and the milk. Once your wet mixture is well combined, add the flour and the dark chocolate cocoa. Beat everything together to smooth. Add the peanut butter chips and using a wooden spoon, mix everything (make sure you scrape from the sides).
Take your small ice cream scoop and scoop into the paper liners (you should be able to get 2 scoops into each liner).
Bake in the oven for 14 minutes. When mine come out I still like the cupcakes to be a little gooey. Remove from the oven and allow to cool completely on a wire rack.
Remember how I had that left over peanut butter frosting (from my May 25th blog)? Take that out of the freezer and frost the cooled cupcakes.
I hope that these cupcakes make Courtney and Jamie feel even more at home in their new place.