Pretzel Bottomed Banana Bread Cupcakes with Chocolate Peanut Butter Frosting
Ingredients
Pretzel crust
- 1 1/4 cups crushed salted pretzels
- 1/4 cup unsalted butter, melted
Cake
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted and cooled
Frosting
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk, if needed
Instructions
- 1
Combine crushed pretzels and butter in a bowl and stir until entire mixture is moistened.
- 2
Line a muffin tin with lines and using a tablespoon measuring spoon, scoop pretzels into the bottom of each liner.
- 3
Use the back of the spoon to flatten and press the pretzels together.
- 4
Preheat oven to 350 degrees F.
- 5
Combine flour, salt, baking soda, cinnamon and nutmeg and set aside.
- 6
In a bowl, whisk egg and add brown sugar, mixing until smooth.
- 7
Stir in vanilla extract.
- 8
Add melted butter and mix.
- 9
Stir in dry ingredients, then add mashed bananas and mix until batter comes together.
- 10
Using a 1/4 cup measure, scoop batter on top of each pretzel crust.
- 11
Bake for 15-18 minutes, or until golden brown on the top and set.
15 min - 12
Let cool completely.
- 13
In the bowl of an electric mixer beat butter and peanut butter until creamy.
- 14
Add in vanilla extract then gradually add in sugar and cocoa with the mixer on low speed until entirely combined and smooth.
- 15
If frosting it a bit too thick, add in milk 1 teaspoon at a time until it becomes a bit creamier.
- 16
Frost cupcakes, then top with crushed pretzels if desired.
