Fat Elvis Cupcakes

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If you know me, you know I LOVE me some chocolate. It takes something preeeetty fantastic to make me consider a dessert that is anything but. Guys, THIS is that dessert. I will go out of my way to go to the Flying Cupcake if I see they have these cupcakes on any given day. Fluffy banana cake topped with a rich peanut butter frosting with a hefty shot of Nutella makes for one amazing treat. I also swapped the sour cream in the original recipe for Greek yogurt- a nice little extra dose of protein. So it’s healthy, right? 😜 I recommend a cold glass of milk with it!

Ingredients:
For the cupcakes:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 sticks butter, room temperature
1 cup granulated sugar
1/2 cup Greek yogurt
1 tbsp vanilla extract
4 large eggs
4 large ripe bananas, peeled and mashed

For the frosting:
1 stick butter, room temperature
1 cup peanut butter
3 tbsps milk, plus more as needed
2 cups confectioners sugar

For filling/garnish:
1 small jar Nutella
Banana chips

Directions:
Preheat oven to 350 degrees Fahrenheit and line tins with paper liners, about 24. Mash up your ‘naners… A few chunks are okay!
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In a medium bowl, whisk together your flour, baking soda, baking powder, and salt. Set aside. Next, mix your butter and sugar on medium speed until light and fluffy. Add yogurt and vanilla. Add eggs one at a time, mixing well between each addition. With mixer on low, add dry ingredients until just incorporated. Finally, using a spatula, fold your mashed bananas into the batter.
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Fill each liner 3/4 full. Bake for 18-20 minutes, rotating pans halfway through.
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Mmmm, glorious.
While the cupcakes are cooling, let’s make some frosting.
*Warning: you will probably want to pipe this stuff directly into your mouth. Try and resist! For the record- I fail. Every time.*
First, blend the butter and peanut butter together until completely combined. Add powdered sugar, and then the milk once it turns into a clumpy, unmixable mess. It’ll turn smooth, glossy, and beautiful. Promise.
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Now it’s assembling time! First, let me show you a little stroke of genius: put the decorating tip in your pastry bag, plop it in a cup, fold the edges over the side, and VOILA! Mess-free.
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Next, core your cupcakes and fill the crater with Nutella. I used a pastry bag with a round open tip to fill ’em to the brim.
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And last but not least, scoop some of that fluffy, peanut buttery goodness into your second pastry bag and frost to your heart’s content. Also, kindly ignore the powdered sugar all over my counter.
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Garnish with a banana chip if you’re feelin fancy. Or, ya know, CVS has them on sale. 😉
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Cake recipe adapted from Food Network
Frosting recipe from All Recipes

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3 thoughts on “Fat Elvis Cupcakes

  1. Jacks Gramma says:

    Cant wait to try this recipe….pretty sure Samurai Mike will love these! Just sitting here watching my bananas ripen! COME ON bananas!

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