Wheat-Free Chocolate Chunk Banana Mini-Cupcakes with Peanut Butter Frosting

I’ve hinted a couple of times on this blog about some guy who may or may not be tolerating me on a regular basis, but haven’t really gone into detail. However, today, I will confirm that there is some kind of THING or whatever going on with that very cute guy who worked the knots out of my calves after I ran a marathon.

And guess what? It’s his BIRTHDAY today. Which means I have to bake something for him. Something with chocolate and peanut butter, both favorites of his.

And really, can I do anything besides make mini cupcakes? No. I can’t. Because what else allows him to take leftovers to his coworkers and explain that his significant other is a nutcase but likes to make up for it by baking delicious things? Nothing, that’s what.

Well, maybe a cherpumple. But I don’t want to scare him away. Yet.

I was having a tough time figuring out exactly how to combine chocolate and peanut butter, and was leaning towards using bananas since this wonderful fellow happens to like those, too. Inspiration came from Rose’s Heavenly Cakes, a book my grandmother kindly gave me for Christmas.

And from there, I pieced together a recipe for chocolate chunk banana mini cupcakes – with peanut butter frosting – that are not-to-sweet, a bit nutty, and flavorful with a delightful texture.

Wheat-free Chocolate Chunk Banana Mini Cupcakes (inspired by Rose’s Heavenly Cakes by Rose Berenbaum)

1 ripe banana, peeled and mashed

¼ cup sour cream

1 egg

1 teaspoon lemon zest

1 teaspoon vanilla extract

¼ cup brown sugar

2 tablespoons white sugar

4 tablespoons butter, melted

1 cup chickpea flour

¼ cup almond flour

¼ cup cornstarch

½ teaspoon baking soda

3/8 teaspoon baking powder

¼ teaspoon salt

4 ounces finely chopped bittersweet chocolate

Mix chickpea flour, cornstarch, baking soda, baking powder, and salt. Toss one tablespoon of mixture with chopped chocolate, set both mixtures aside. Blend banana and sour cream in a food processor, then add lemon zest, vanilla, and egg, blend until smooth. Transfer to a stand mixer, blend with sugars and melted butter. Add flour mixture, beat on low until well mixed, then add chopped chocolate mixture, beating until just combined. Pour batter into lined cavities of a mini muffin pan.

Bake at 350° F for 13-15 minutes, then remove and cool.

Peanut Buttercream (adapted from Rose’s Heavenly Cakes by Rose Berenbaum)

3/4 cup creamy peanut butter

½ cup cream cheese at room temperature

¼ cup butter at room temperature

¼ cup sour cream at room temperature

2 cups powdered sugar, divided

1 teaspoon vanilla extract

¼ tsp salt

Combine peanut butter, cream cheese, butter, sour cream, 1 cup of powdered sugar, vanilla, and salt in a food processor until smooth, then transfer to a stand mixer and beat with a whisk attachment, slowly incorporating remainder of powdered sugar until fluffy. Pipe onto cooled cupcakes.

Find a very sweet guy with a birthday to give them to.

Or just eat them yourself. Whatever works for you.

Have you ever made mini cupcakes for somebody to celebrate their birthday? Were they as adorable and compulsive about sorting M&Ms as the guy in the picture above? (If you say yes about either of the parts in the last question, you are lying)