So, anyone out there not care as much about Valentine’s Day as the retailers would like you to? Put up your hand. Mine’s way up there. I’ve mentioned this on my blog numerous times – I’m not a huge fan but I love that I can bake and eat decadent desserts at this time of year with complete abandon.
What I CAN get behind is Galentine’s Day, which I’d never heard of until my friend Courtney of Neighborfood contacted me about joining in on a virtual Galentine’s Day food party. Of course I said yes right off the bat because hello, food. Then I started doing some research into this illustrious date and I’m even more on board.
Check out this hilarious description of the event from the Parks and Recreation Wiki page:
What’s Galentine’s Day? Oh, it’s only the best day of the year. Every February 13th, Leslie Knope and her lady friends leave their husbands and their boyfriends at home and just kick it breakfast style. Ladies celebrating ladies. It’s like Lilith Fair, minus the angst. Plus, frittatas!
Ladies kickin’ it with ladies while eating frittatas? Awesome amazingness!
A huge thank you to Courtney for bringing us all together! Check out what everyone’s bringing to this Galentine’s Day celebration and be sure to visit all of these fabulous blogs! You can also follow our Galentine’s Day pinterest board and follow the hashtag #GalentinesDayParty on social media!
Galentine’s Day Drinks
Blood Orange Bourbon Fizz with Fried Sage from Lauren of Climbing Grier Mountain
Chocolate Dipped Strawberry Martini from Shanna of Pineapple and Coconut
Ladies’ Night Rum Punch from Lindsay of The Live In Kitchen
Galentine’s Day Brunch
Sweet Potato Cornmeal Waffles with Bourbon Cream and Pecan Butter from Susan of Girl in the Little Red Kitchen
Chocolate Dipped Donuts from Angie of Big Bear’s Wife
Lemon and Ginger Scones from Lauren of Healthy. Delicious.
Beet, Blood Orange, and Chèvre Salad from Lori of Foxes Love Lemons
Galentine’s Day Desserts
Piña Colada Cupcakes from Courtney of Neighborfood
Strawberry Chocolate Dessert Bars from Marly of Namely Marly
Banana Peanut Butter Cupcakes with Peanut Butter Chocolate Frosting from Nancy of Gotta Get Baked
One Layer Fudge Cake from Liz of That Skinny Chick Can Bake
Double Strawberry Angel Food Cake with Whipped Vanilla Creme Fraiche from Cynthia of Two Red Bowls
Dark Chocolate Pistachio Ice Cream with Candied Bacon Bits from Steph of Girl Versus Dough
Fruity Dessert Pizza from Morgan of Peaches Please
Secret-Ingredient Chocolate Pecan Bites (Gluten Free!) from Karen of The Food Charlatan
DIY Cheesecake Parfait Bar from Heather of Heather’s Dish
I bake a lot, no question about it. But what I made for today’s post is one of the best things I’ve made in a long time.
Insanely moist ‘n light banana peanut butter cupcakes stuffed with a Reese’s peanut butter cup and piled high with creamy, salty sweet peanut butter chocolate buttercream frosting.
Banana Peanut Butter Cupcakes (adapted from Two Peas & Their Pod)
Makes 27 large cupcakes (if you make them smaller, you could probably get 40 cupcakes)
6 ripe bananas, mashed
2/3 cup creamy peanut butter (not natural)
1/2 cup coconut oil, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
4 large eggs, room temperature
1 cup sour cream
1 1/2 cups all purpose flour
1 1/2 cups plus 3 tablespoons cake flour, sifted
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
27 mini Reese’s peanut butter cups
Preheat your oven to 350 degrees F. Line a cupcake pan with paper liners.
In a bowl with a hand mixer or the bowl of your stand mixer, combine the peanut butter, coconut oil, brown sugar and granulated sugar together until light and creamy. Scrape down the sides of the bowl and add your eggs one at a time until combined. Add the sour cream, bananas and vanilla and mix until combined.
In a medium bowl, sift together the all purpose flour, cake flour, baking soda, cinnamon and salt. Add the flour mixture to the mixer and beat until just smooth for a minute or two.
The original recipe recommended filling each cupcake liner about 2/3 of the way. That’s probably what I should’ve done! Instead, I used an ice cream scoop and filled each liner with one scoop of batter, which came up to the top.
Top each cupcake with a peanut butter cup and press it into the batter. Using the batter that squirts up around the sides of the peanut butter cup, smooth it over top of the cup so that it’s completely covered by batter.
Bake for 18-20 minutes. A cake tester inserted at an angle into the cupcake (you don’t want to pierce down the middle through the peanut butter cup) should come out dry. Let cupcakes cool in the pan for 5 minutes then transfer to wire racks to cool completely before frosting.
If this is too many cupcakes at once, you can freeze any extras (un-frosted). When you’re ready to eat them, defrost the cupcakes to room temperature.
Peanut Butter Chocolate Buttercream Frosting (adapted from Oh Sweet Day)
Recipes makes about 5 cups of frosting – it’s a lot but it’s so good, you’ll want to eat it with a spoon. You can also cut this recipe in half.
3 cups smooth peanut butter
2 sticks (1 cup) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoon vanilla
1/2 cup heavy cream
2/3 cup cocoa powder (I used Hershey’s Special Dark)
3 ounces chocolate, melted and cooled (I used semi-sweet. I’d recommend semi-sweet, bittersweet or dark to temper the sweetness from the powdered sugar and peanut butter)
1 teaspoon salt
Place the peanut butter and butter into a bowl (if using a hand mixer) or the bowl of your stand mixer. Cream together until very smooth. Add the vanilla, melted chocolate and heavy cream, mix until combined. Slowly add the powdered sugar and mix until combined. Add the cocoa powder and mix until fully combined. Mix for another two minutes so that the frosting is very light and fluffy. Use immediately.
Like I said above, this recipe makes A LOT of frosting so I was incredibly generous with my cupcakes. I was able to frost all 27 cupcakes and in fact, used an ice cream scoop to pile it on (see pic above). You could use this frosting for a 3- to 4- layer cake as well.
I’m in love with both the cupcake and frosting recipes. The cupcake is super light and moist, while the frosting has the texture of mousse. Neither element is too sweet and the frosting itself has a perfect salty-sweet flavour combination. I’m usually not a frosting fan but I was spooning this into my mouth.
Note: I stored my frosted cupcakes in the fridge and would highly recommend letting it come to room temperature before eating it. The cupcakes straight out of the fridge were a bit hard from the cold. No one likes hard cupcakes!
I highly recommend that you make this. You and your lady friends deserve it!