Banana Cupcakes with Chocolate Peanut Butter Frosting

prevent warping. Bake each batch for 1719 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
Make the chocolate frosting Sift together the confectioners sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed until creamyabout 2 minutes. Gradually add the sifted sugarcocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Make the peanut butter frosting With a handheld or stand mixer fitted with a paddle attachment beat the peanut butter and butter on medium speed until creamy and completely smoothabout 3 minutes. Add the confectioners sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes with a knife or with a piping bagtip. If youd like to just make 1 kind of frosting and not both make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake. Decorate with banana slices andor more chocolate chips if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes.