I originally found this recipe on flickr.com (yes that's right, flickr) and could not resist! The batter is very easy to make, but it is very moist. It dripped a lot when filling the muffin tins. When I tasted the batter the flavors came out in distinct layers: chocolate - banana - chocolate - banana. When baked, the cupcakes had a nice texture, a bit more firm than most, but not dense at all. I could hardly taste the chocolate, though Greg claims he could. The frosting is fantastic! Very smooth and sweet, and definitely peanut butter!
I'm not sure I would make the cupcake again. It was a bit of a tease between what could be a great chocolate cupcake or a nice piece of banana bread. If I try this one again, I might add more cocoa powder or chocolate chips to really bring the chocolate flavor out. The frosting is great and I will use the recipe again, and hopefully soon!
1 1/4 C. Flour
1/4 C. Cocoa Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 C Butter, softened
1 C. Sugar
2 Large Eggs
3 Medium smashed overripe bananas
1 tsp vanilla extract
1/2 C. Ricotta cheese
Oven 350 degrees
-Sift flour, salt, baking soda and cocoa powder into a bowl, set aside.
-Beat butter until creamed, add sugar
-Beat in eggs and vanilla
-Add mashed bananas
-Add half of flour, then half of ricotta. Repeat
-Fill paper lined muffin tins, bake for 20-25 minutes.
1 C. Powdered sugar
3/4 C. Creamy peanut butter
1/4 C. Unsalted butter, room temp.
1/4 tsp. vanilla extract
4 tsp milk (optional).
Add all ingredients but milk. Cream until smooth. Add milk in tsp increments if needed.