Place unpeeled bananas on a foil lined baking pan and roast for minutes, relying on ripeness of the bananas. Remove the banana from the peels and mash. Set apart and let cool for a number of minutes.
Mine did not sink or flatten in any respect, however I did beat the heck out of the eggs. I was too lazy to mess another bowl so I ended up beating the bananas and bitter cream in the stand mixer then folded it immediately into the dry components. Then beat the butter and eggs to dying in the same stand mixer bowl. And my husband hates anything to do with peanuts or peanut butter so I topped with a chocolate buttercream as an alternative. Combine sugar and butter in a big bowl; beat with an electric mixer till light and fluffy, about three minutes. Add flour combination in 2 batches, alternating with banana mixture, beating batter briefly after each addition till just blended.
I’m making them for my workplace, we don’t need 2 dozen! Let me briefly clarify tips on how to do this– and it’s precisely how we made two-toned frosting roses. I did a check run with the family and let me simply say that there was a couple of spoonful left for me lol.
Fill the unused cups one-third full with water to prevent warping. Bake every batch for minutes or till a toothpick inserted in the center of a cupcake comes out clear. Allow to chill utterly earlier than frosting. These cupcakes are a definite whole foods agar crowd-pleaser, bursting with the intense flavors of roasted bananas and earthy peanut butter. Let sit a few minutes then whisk the chocolate combination until easy. Fill the cupcake liners about midway full with the batter.
The batter might be lumpy. Fold within the chocolate chips. In the identical bowl, beat collectively the cream cheese, condensed milk, peanut butter, and 2/3 of the roasted bananas until smooth.
