Chocolate Cupcakes with Peanut Butter Banana Frosting (Gluten Free, Grain Free)

I think as a food blogger it is inevitable that you end up baking your own birthday cake.  I usually make myself an ice cream cake since I am have never been a cake lover.  But this year I decided to give it a try and see if I could come up with something a little more traditional in the cake sense but completely nontraditional in the flavor sense.  If I am going to eat some cake it has to be a little different and so ME!  I may be a little bias but these are the best cupcakes I have ever had (and I have had Sprinkles cupcakes).  I may or may not have eating a couple for breakfast the next morning because I just couldn’t wait to eat more of them.  These are everything that I want out of a cake.

As a kid on your birthday didn’t your mother always cook your favorite dinner, bake you your ultimate dessert, or take you to your favorite restaurant?  As an adult that shouldn’t change so I made a cake with my favorite flavors in mind and I really think you are going to love it too!  Because who doesn’t love chocolate, peanut butter, and bananas?  My ultimate favorite and I know I am not alone.  In my book these chocolate cupcakes with peanut butter and banana frosting should be a staple at everyone’s birthday…and every special occasion for that matter.  I think I know what dessert I am going to ask for every year on my birthday from now on.

I like to keep things pretty simple when it comes to baking.  These cupcakes are the perfect way to make an easy dessert but still be special!  A super simple batter that bakes up light, fluffy, and moist.  Plus I take it over the top with a killer frosting with little added sugar.  I was able to do it all with real ingredients which I am super proud of.  I have had some “healthy” cakes in the past but I must say that I was never impressed.  I usually found the result too dry or bland.  If I am going to have a treat it might as well taste good otherwise what is the point right?

5 from 1 vote

Print

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Servings 6 -9 cupcackes

Author Sara

Ingredients

• 3/4 cup almond or coconut milk
• 1/4 cup nut or seed butter I used cashew
• 2 eggs
• 1/4 cup raw honey or maple syrup
• 1/4 cup cacao powder or unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Frosting
• 1/4 cup grass fed butter or red palm shortening
• 1/4 cup peanut butter
• 1/2 cup mashed ripe banana
• 1 tablespoon raw honey or maple syrup
• pinch sea salt

Instructions

1. Preheat the oven to 350 degrees F.
2. Mix the wet ingredients to combined (milk, nut butter, eggs, and honey).
3. In a separate bowl mix the dry ingredients (cacao, flour, baking soda, and salt).
4. Mix the wet ingredients into the dry until well combined.
5. Scoop the mixture into lined muffin pans or silicone baking cups.
6. Bake until fully set, about 18-22 minutes.
7. Allow to cool completely before frosting or the frosting will melt off.
8. To make the frosting add all of the ingredients to a food processor and process until smooth and well combined.
9. Evenly divide the frosting over the cooled cupcakes and serve immediately or set in the fridge until ready to serve.

Recipe Notes

*choose organic ingredients when possible.