Banana Cupcakes with Peanut Butter Swiss Meringue Buttercream

Banana cupcakes topped with rich peanut butter Swiss meringue, chocolate magic shell and bourbon caramel.

Banana Cupcakes with Peanut Butter Swiss Meringue Buttercream 

For the cake:
2 1/4 cups all purpose flour
1 1/2 cups granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed banana
3/4 cups buttermilk
1/2 cup unsalted butter
2 eggs 
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg

For the Frosting: 
5 egg whites
1 cup sugar
1 cup butter, room temp
1/4 tsp salt
1 tsp vanilla extract
3/4 cups creamy peanut butter (this is not the time to use natural peanut butter, your better off with a higher sugar brand like Jiff or Skippy) 

For the chocolate and caramel topping:
1 cup semi sweet chocolate chips
1 tbs coconut oil


Preheat oven to 350.

In a mixing bowl, cream butter, banana, and sugar together until combined.

Mix in eggs, vanilla and buttermilk. 

In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together.

Fold into your wet ingredients until combined.  

Line cupcake pan with cupcake liners. 

Using an ice cream school, fill each liner with batter. 

Bake for about 20 minutes, or until a toothpick is inserted and comes out clean.

Place cupcakes on a cooling rack to cool to room temperature. 

To prepare the frosting, whisk egg whites and sugar together in a stainless steel bowl, place over a bot of boiling water to create a double boiler. 

Whist and heat the egg whites just until all the sugar melts. 

Remove from heat and add the bowl to your electric mixer, using the whip attachment, whip the egg whites until they form stiff peaks and glossy.

With the mixer on medium speed, whip in the butter, 1 tablespoon at a time. Then slowly pour in the melted peanut butter. 

Whip the frosting until it comes together and is smooth. It can take up to 10 minutes. If your butter cream breaks, looks curdled or looks like soup. Play with the bowl temperature. For curdled looking buttercream, add a warm washcloth around the bowl. For soupy buttercream, apple ice packs to the bowl, and continuously whip until it comes together. 

Pipe large dollops of frosting on to each cupcake. Place in the freezer for at least 20 minutes. 

In a microwave safe bowl add chocolate chips and coconut oil. Heat in 15 seconds increments, until it is smooth. Pour chocolate over the top of the chilled cupcakes. 

Place back into the freezer just until the shell forms. 

Drizzle the cupcakes with caramel sauce. 

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