Mini Banana Cupcakes with PB and Chocolate Icing

I love being a teacher. No matter how overwhelmed I get with my students (or how frustrated my students get with me), it doesn't matter at the end of the day. When 3:15 rolls around, we go our separate ways. I cool off, have some time for myself  (time that doesn't involve ten year-olds), and enjoy life. When 8:10 am rolls around, I feel refreshed and ready to deal with all the problems that an intermediate classroom can throw at me. I love my students dearly, but I don't think I could deal with them twenty-four/seven.


I feel so sorry for parents. I could not imagine working hard all day, only to come home to all the craziness that the teachers have sent home on the bus. Summer vacation must be a special form of hell. While teachers are preparing for the new school year, the students are left to their own devises at home.

So here's to all the Moms and Dads out there. Thank you for dealing with your kids all summer long. For all the hard work, here's a quick and easy kid-friendly recipe to keep your little munchkins busy for an afternoon.

And I promise, once September comes around, they're all ours.


Mini Banana Cupcakes with PB & Chocolate Icing
Makes 3 dozen mini cupcakes
adapted from Martha Stewart

1 1/2 cups flour
1/4 cups brown sugar
1/2 cups white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cups unsalted butter, melted and cooled
1 1/2 cups mashed bananas
2 large eggs
1 teaspoon vanilla

1) Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, two sugars, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, mashed bananas, eggs, and vanilla. With a wooden spoon, stir the wet ingredients into the dry. Stir until just incorporated. Do not over mix! Spoon into a mini cupcake pan (with liners) and bake for 10 - 15 minutes, or until the the cupcakes are golden and your cake tester comes out clean. Cool before icing.

PB and Chocolate Icing
1/2 cup salted butter
4 oz cream cheese
1 tablespoon milk
1/4 cup cocoa powder
2-3 cups confectioner's sugar
1/2 cup natural crunchy peanut butter

1) With an electric mixer, whip up the butter and cream cheese until fully incorporated. Add the milk and cocoa powder and whip up some more. Slowly add the confectioner's sugar and mix until you've found the right consistency (I used a thicker icing to pipe, but yours can be a bit thinner if you'd like to spread it out). With a wooden spoon, swirl your peanut butter in. Pipe or spread it on your cupcakes. Enjoy with your kids!