Hi Hat Banana Cupcakes with Peanut Butter Frosting

i've been wanting to attempt Hi Hat Cupcakes ever since i saw Bakerella talking about them. mounds of frosting covered in chocolate?! um, yes please!

well i noticed that i had 2 bananas that were past the point of eating- they were fit only for baking. so instead of banana bread i decided on banana cupcakes with peanut butter frosting. and once i decided on that i decided that the only thing that could make them even better would be to Hi Hat them- so it was settled.

Honestly- considering that this was my first time trying these & i had 2 little girls begging for my attention- i think i did pretty ok. but next time i'm going with the vanilla frosting & i'm going to make them higher. and prettier (hopefully)

Hi Hat Banana Cupcakes with Peanut Butter Frosting (adapted from Evil Shenanigans)

For the cupcakes:

2 medium ripe bananas mashed (1 cup)

1/2 cup buttermilk

4 tblsp butter, melted

1 egg

1 tsp vanilla

1 cup ap flour

1/4 tsp cinnamon

1/2 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

For the frosting:

8 tblsp (1 stick) butter, softened

1/2 cup creamy peanut butter

1 tsp vanilla

3 cups powdered sugar

1/4 cup milk (give or take)

For the chocolate:

2 cups semi sweet chocolate chips (i used milk & semi sweet)

2-3 tblsp Canola Oil (vegetable oil)

Heat the oven to 350 and line a 12 cup muffin pan with paper liners.

In a medium bowl combine the mashed bananas and buttermilk until smooth. Add the butter, egg, and vanilla and mix until well combined.

In a large bowl combine the flour, cinnamon, baking soda, baking powder, and salt until well mixed.

Mix together the wet & dry ingredients just until combined (ie: no big lumps)

Using a cookie scoop- scoop the batter evenly between the paper liners and bake for 18 to 20 minutes, or until the cakes are golden brown (mine were done in 18) and spring back when gently pressed in the center. Cool in the pan for three minutes, then transfer to a wire rack to cool completely

To prepare the frosting cream together the butter and peanut butter until well combined. Add in the powdered sugar and half the milk and mix until smooth, fluffy and your desired piping consistency (i eyeballed the milk).

I then frosted the cupcakes with a large round tip & popped them in the freezer for about 20 min or so (while i prepared the chocolate)

To prepare the chocolate place the chips in a bowl & microwave in 30 sec increments until melted (make sure to stir as you go)- Once the chocolate is smooth, stir in the Canola Oil (i used 2 tblsp) & allow to cool for 10-15 min. Once cooled, pour into a tall cup (i used a simple plastic party cup)

And start dipping! dip the cupcake (frosting side down) as far down as you can. Allow the chocolate to drip off for a second & place on a wax paper lined baking sheet. You can pop them in the freezer for a few minutes to cool- or just give them about 10 minutes on the counter.

Then you can start getting excited- because you're about to eat up:

you want to see the inside?

mmmmmmm!

and a little closer...yum!

these were awesome! i'm stoked to make them with a different frosting/cake next time. i think i'm hooked on Hi Hats!