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Banana Chocolate Chip Cupcakes with Peanut Butter Cream Cheese Icing

June 4th, 2008

Banana Chocolate Chip Cupcakes

I recently received Crescent City Cooking by Susan Spicer as a gift. My taste tester decided to try out her recipe for Chocolate Chip Cake with Peanut Butter Cream Cheese Icing, but used the batter to make cupcakes instead of a full on cake. He made them while visiting family in Chicago, but was kind enough to bring one all the way back to NJ for little ol’ me.

He even mixed both the cake batter and icing by hand – that’s dedication. This cake is super moist and full of chocolate chips and don’t even get me started on the cream cheese icing… wow. It’s so moist and the flavor is just perfect. I even forgot the vanilla extract when making it myself and it was just so rich and not overly sugary or buttery like most icings are.

Two tips when making these:
My taste tester really did a fantastic job making these. The only tip I gave him was to mix the chocolate chips into the batter before the flour is fully incorporated to keep them from sinking to the bottom of your cupcakes. Or if you forget to do this before the flour is all mixed in, coat the chocolate chips with a bit of flour before mixing them in and you will get the same effect.

For the icing, I would recommend sifting the sugar, though it didn’t say to in the original recipe. It is a colored icing and you will notice white chunks of powdered sugar if you don’t sift. Also, it’s pretty worthless to pipe the icing with fancy tips so I’d recommend just slopping it on with a butter knife or small spoonula. It doesn’t hold it’s shape so well.

I’m including the recipe, but I highly recommend picking up this book. Though this is the only recipe we have yet to try from it, the selection of recipes is so different than most of the books we have. Really fantastic stuff and not pretentious like a lot of “fancier” cookbooks can be. For example, she developed this recipe for a newspaper article on the Easy-Bake Oven. How cute. I didn’t bake mine in an Easy-Bake Oven but it’s nice to know you can!

Recipe (with minor modifications) after the break.

Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Icing
from Crescent City Cooking by Susan Spicer (buy this book!) – pg. 332
Makes 8-10 servings, or 18 cupcakes

2-1/2 cups cake flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups mashed ripe banana
1 1/2 tsp pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 Tbsp (1-1/2 sticks) butter for greasing
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips
chocolate chips or sweetened dried banana chips, for garnish

1. Preheat the oven to 375 F. Butter and flour two 8-inch round cake pans or line cupcake tins with paper liners.
2. Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
3. Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips.

4. If making a cake: Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.

4. If making cupcakes: Fill each cupcake liner almost all the way full, leaving 1/4 inch at the top of each and bake for about 19 minutes, or until a toothpick comes out clean. Allow cupcakes to cool in pans for about 10 minutes, then invert to release. Cool completely on wire racks. Spread icing on each cupcake and garnish with chocolate chips or sweetened dried banana chips.

Cupcakes should be kept in the fridge, but taste better at room temperature so take em out a few minutes before devouring.

Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes

1/2 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1-1/4 cup confectioner’s sugar, sifted
1/2 tsp vanilla extract

1. Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

Banana Chocolate Chip Cupcakes

35 responses so far:

  • yyyesssssssss!!! This is the kind of recipe that I have been SEARCHING for :) Thank you, thank you, thank you

    by AmandaJun 4, 2008 at 11:57 am
  • I just found your blog. It’s interesting to see a blog about peanut butter and chocolate and you have some very interesting recipes here. I have a recipe for chocolate peanut butter bars with no cooking involved. The recipe is at
    Check it out and see what you think.

    by Easy Chocolate RecipesJun 4, 2008 at 11:19 pm
  • [...] don’t like to let icing go to waste. The other day when I made Susan Spicer’s Banana Chocolate Chip Cupcakes with Peanut Butter Cream Cheese Frosting, I had a little bit of leftover frosting. Oh, what is a girl to [...]

  • Both of those look soooo good! Great idea for the leftover frosting!

    by My Sweet & SaucyJun 5, 2008 at 12:03 pm
  • Awesome recipe, I *Stumbled* upon it. I am bookmarking this for further perusal ‘cos I love chocolate and peanutbutter combinations, but just one question: the recipe specifies “cake flour”. I’m in the UK and that would make me think of our self raising flour, ie raising agents already added. Am I correct in this assumption or is it supposed to be plain, all-purpose flour?

    by AnnaJun 7, 2008 at 4:09 pm
  • this looks so yammy.

    by Girl NamesJun 8, 2008 at 2:39 am
  • Posted this link in

    by sharukJun 9, 2008 at 2:06 pm
  • Interesting textures and flavors together!

    by AntiquesJun 10, 2008 at 9:33 am
  • Great recipe! I am always looking for ideas to use up overripe bananas that end up getting thrown out.

    by FoodaholicJun 10, 2008 at 11:41 am
  • Chocolate and peanutbutter are the keys to heaven.


    by newyorkdudeJun 10, 2008 at 12:02 pm
  • I have been telling my friends about this recipe! im dying to try it.

    by chantixJun 11, 2008 at 11:27 am

    by SUEJun 17, 2008 at 6:39 am
  • To Anna from the UK, “cake flour” is NOT self-rising flour. It’s a flour that has less gluten than all purpose or bread flour. I have no idea what’s it’s called in the UK, but it might be called “pastry flour.” I’m sure an all-purpose flour would work fine for these.

    by DanJun 23, 2008 at 1:39 pm
  • This sounds soo delicious

    by CialisJun 23, 2008 at 2:07 pm
  • It does indeed. Those are 2 great flavors tomix!

    by RPOJun 25, 2008 at 1:06 pm
  • I’ve been looking for this icing to use on chocolate brownies. Thank you! It works great!

    by RhondaAug 9, 2008 at 6:19 pm
  • Those cupcakes really looks yummy, make me real hungry to grab a bite.

    by Webmaster ForumNov 7, 2008 at 8:44 pm
  • I’ve been on a mission to find ANYTHING with banana, chocolate and peanut butter that peaks my interest..this may have done it! Bookmarked and beautiful job!

    by LisaMar 20, 2009 at 3:14 am
  • [...] cake cupcakes, but my boss said that sounded TOO healthy, haha.  So I instead decided on these banana chocolate chip cupcakes and this peanut butter [...]

  • [...] chose to try it out on Susan Spicer’s Banana Chocolate Chip Cupcakes, which is a familiar recipe in my kitchen. It calls for Peanut Butter Cream Cheese Frosting, which [...]

  • Yes, this post is very usefull. thanks

    by hamburger recipesJul 13, 2009 at 2:27 am
  • great, the cake looks very sweet. maybe i will cook it for my girlfriend, thank you.

    by auspuffteileAug 22, 2009 at 6:43 pm
  • I love chocolate. I am always looking for ideas. Thank you

    by Lunker CitySep 23, 2009 at 3:36 pm
  • It looks so good. I will test it. Thanks

    by KreuzfahrtenMar 4, 2010 at 3:36 pm
  • [...] moons ago I came across this recipe from the lovely Kristina of The Chocolate Peanut Butter Gallery and wanted to try my hand at [...]

  • Looks really great, i love chocolate.

    by KinderbücherJun 23, 2010 at 11:39 am
  • I will cook them at weekend. They look very tasty.
    Thanks for recipe

    by FlirtNov 10, 2010 at 5:40 pm
  • I love peanut butter, i will check this out next time.

    by SandyDec 3, 2010 at 6:44 pm
  • This one is sooooooo tasty! I love it!

    by CateringDec 25, 2010 at 6:23 pm
  • If you watch that picture vor 1 minute you can smell the cake :) Very nice picture.

    by BerndJan 17, 2011 at 5:43 pm
  • looking for the peanut butter cream and found this substituted the choc chips for reeses peanut butter ones, yummmmy

    by ailsaMar 26, 2011 at 9:28 am
  • [...] cake cupcakes, but my boss said that sounded TOO healthy, haha.  So I instead decided on these banana chocolate chip cupcakes and this peanut butter [...]

  • It looks so good. I love peanut butter so much.

    by dauerhafte HaarentfernungMay 24, 2011 at 1:41 pm
  • Recipe is easy to follow. Cupcakes are delicious and very moist!
    Frosting is delicious and the two work great! Made them for father’s
    Day and got lots of good complements! Thanks

    by JuliaJun 20, 2011 at 10:04 pm
  • I made these cupcakes yesterday. They have a lovely light banana flavour and were very easy to make. However, they are quite dense and slightly dry. They are not as moist and fluffy as I was hoping for. I am not sure if this is something I did wrong, or if the recipe does actually produce a dense cupcake. What do you think? Thanks so much for the recipe! :)

    by LauraMay 22, 2012 at 11:59 pm

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