Banana Buster Brown Cupcakes

Ingredients

• 1 cup granulated onion white all-purpose
• 0.3 cup cocoa powder unsweetened (regular or Dutch-processed)
• 0.8 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.3 teaspoon eggs 
• 0.5 cup banana ripe mashed ( 1 medium banana)
• 0.5 cup water 
• 0.3 cup milk 
• 0.3 cup corn oil 
• 0.8 teaspoon vanilla extract pure
• 2 large egg whites (*see tip on freezing yolks)
• 0.5 cup brown sugar light packed
• 0.1 teaspoon salt 
• 0.3 cup peanut butter 
• 0.5 cup butter unsalted softened (1 stick)

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350° and line muffin pan with 12 cupcake liners
2. Using a large bowl, whisk together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside
3. In another large bowl, whisk remaining ingredients until combined: egg, banana, water, milk, oil, vanilla.
4. Combine wet and dry ingredients and stir until combined.
5. Scoop batter into cupcake liners 3/4 full.
6. Bake for 20 minuets or until toothpick inserted comes out clean.
7. Remove from oven. Cool completely before frosting.
8. In a heat proof bowl, whisk together egg whites, sugar and salt.
9. Place over (not in) a pan of simmering water.
10. Cook, whisking continuously until sugar is dissolved and warm to the touch.
11. Pour mixture into bowl of electric mixer. Beat on medium speed until fluffy, approximately 15 minutes.
12. Raise speed to high, and mix until stiff peaks form (this took about 7 minutes for me)
13. Reduce speed to medium-low and add peanut butter a little at a time, then butter, 1 tablespoon as a time until fully mixed.
14. Pipe onto cupcakes.