Happy Friday! Today we’re heading into the jungle with these Jungle Book inspired cupcakes! King Louie’s Peanut Butter Chocolate Banana Cupcakes have a moist chocolate banana cake, a fluffy peanut butter frosting, and banana candies!
These cupcakes are some of my favorites. I love the combination of chocolate and banana in the cake and they both go great with the peanut butter frosting. To keep them more jungle themed, I kept the natural color of the peanut butter frosting and just added the colorful cupcake liners and candies.
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To make these cupcakes, first whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Then, in a separate bowl, whisk together the egg, banana, water, milk, oil, and vanilla.
Add the egg mixture to the flour mixture and stir until it is well-combined. Scoop the batter into a muffin pan that has been lined with cupcake liners. For these cupcakes, I used some green and white polka dot liners. Fill each cup about ¾ full.
Bake the cupcakes at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool briefly in the pan, then transfer the cupcakes to a wire cooling rack and let them cool completely.
While the cupcakes are cooling, make the peanut butter frosting. First, beat the butter and the peanut butter until creamy. Then, add the powdered sugar and milk. Beat on low speed just until combined and then beat on medium high speed until fluffy.
Transfer the frosting to a piping bag fitted with a large star piping tip. To decorate the cupcakes, pipe a swirl of frosting onto the top of each cupcake. Then, add 2-3 banana Runts.
Enjoy King Louie’s Peanut Butter Chocolate Banana Cupcakes!
King Louie’s Peanut Butter Chocolate Banana Cupcakes
Ingredients
Chocolate Banana Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup ripe banana, mashed (about 1 banana)
- ½ cup warm water
- ¼ cup milk
- ¼ cup vegetable oil
- ¾ teaspoon vanilla extract
Peanut Butter Frosting
- ½ cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 3 tablespoons milk
- 2 cups powdered sugar
Decoration
- banana Runts
- green cupcake liners
Equipment
- piping bag
- large star piping tip 1M
Instructions
Chocolate Banana Cupcakes
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Preheat the oven to 350 F. Line muffin pan with cupcake liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the egg, banana, water, milk, oil, and vanilla.
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Add the egg mixture to the flour mixture, stirring until well-combined.
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Scoop the batter into the prepared muffin pan, filling it about ¾ full.
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Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
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Transfer the cupcakes to a wire cooling rack and let cool completely.
Peanut Butter Frosting
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In a medium bowl, beat the butter and sugar until cream, about 1 minute.
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Add the powdered sugar and the milk.
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Beat the mixture on low speed until combined and then beat on medium high speed until fluffy.
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Transfer to a piping bag fitted with a large star piping tip.
Assembly
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Pipe a swirl of frosting onto the top of each cupcake.
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Place 2-3 banana Runts into the frosting.