Dark Chocolate Banana Cupcakes
Makes 24 cupcakes
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 1/4 cups sugar
3 oz. bittersweet chocolate, melted and cooled
1 8-oz carton of sour cream
1 cup milk
Preheat Oven to 350
In a small bowl combine all dry ingredients: flour, cocoa powder, baking powder, baking soda, & salt. In a large bowl beat shortening and sugar on medium speed until combined. Beat in mashed banana and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Put batter into cupcake liners, i used a little less than 1/4 cup of dough for each cupcake.
Bake at 350 for 16-18 minutes. Cool on wire rack.
Peanut Butter Buttercream Icing
8 cups confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract
I often cut the recipe in half because a full recipe will frost almost 36 cupcakes!
Place the butter and peanut butter in a large mixing bowl and beat until creamy with no lumps and it is combined. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency, you may not use it all. Use and store icing at room temperature, as icing will set if chilled. It can store in an airtight container up to three days.
