This month's Sugar High Friday (dreamed up by The Domestic Goddess) is being hosted by CandyRecapper and the theme is baking with candy. I immediately thought of peanut butter cups and banana, and turned to a recipe for Banana Cake I made a few weeks ago but didn't photograph. Yay! A chance to make it again with the addition of peanut butter cups!
Banana Peanut Butter Cupcakes
1/2 cup butter
1 1/2 cups sugar
1 cup mashed ripe banana (about 2 small to medium bananas)
1 teaspoon vanilla
2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup soured milk or buttermilk
Reese's Peanut Butter Cups
Preheat the oven to 350 F. Use a muffin tin and paper liners, so that the candy doesn't stick to the bottom.
In a large mixing bowl cream butter and sugar. Add the mashed bananas and beat well, then add the eggs, one at a time, beating after each addition. Add the vanilla and chopped nuts.
Sift together the cake flour, baking powder, soda and salt and beat into the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat for another minute or so.
Fill each muffin cup about 1/2 full and then place a peanut butter cup on top of the batter. Add enough batter to cover the candy and fill the muffin cup to just under the top. Bake for 15 to 20 minutes. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.
Remove the paper from the cupcakes and place them on a rack (sit this on some foil or a baking sheet). Melt good quality choclolate (I used bittersweet), and drizzle a little over the center of the cupcakes. Add a slice of banana and drizzle more chocolate.
They were very tasty, but I was hoping the candy would sit in the middle instead of sinking to the bottom. On the other hand, it's like having frosting on both ends!