Best 2 Elvis Cupcakes Recipes

Indulge in the ultimate treat that combines the flavors of Elvis Presley's favorite foods: peanut butter, chocolate, and banana. These delectable Elvis Cupcakes are a symphony of sweet and savory sensations, featuring a moist chocolate cupcake base, a creamy peanut butter frosting, and a surprise banana filling.

Complementing the classic Elvis Cupcake is a collection of equally tantalizing variations that cater to diverse preferences. The Chocolate Peanut Butter Lava Cupcake boasts a molten chocolate center that oozes out upon every bite, while the Peanut Butter Banana Cupcake offers a delightful combination of creamy peanut butter and sweet banana flavors.

For those seeking a richer experience, the Elvis Cupcake with Chocolate Ganache is adorned with a velvety chocolate ganache that adds an extra layer of decadence. And for a unique twist, the Elvis Cupcake with Peanut Butter Chips offers a delightful crunch with every bite, thanks to the generous inclusion of peanut butter chips.

Let's cook with our recipes!

ELVIS CUPCAKES

Elvis Cupcakes image

Elvis lives in a cupcake! Our Test Kitchen took the King of Rock's favorite flavors and rolled them into a banana cupcake frosted with peanut butter and kissed by chocolate.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

1-1/3 cups mashed ripe bananas (about 3 medium)
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
18 milk chocolate kisses
PEANUT BUTTER FROSTING:
1/3 cup creamy peanut butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Milk chocolate chips, optional

Steps:

In a small bowl, combine the bananas, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, baking soda and salt; gradually beat into banana mixture until blended., Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.

Nutrition Facts : Calories 294 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 230mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

MINI ELVIS CUPCAKES

Mini Elvis Cupcakes image

Elvis loved his banana, peanut butter and bacon sandwiches and I've been loving my experiments with mini cupcakes. I decided to combine the two ideas and made banana cupcakes filled with peanut butter, topped with a creamy peanut butter frosting and sprinkled with candied bacon. They're rich and yummy, a little over the top, and...

Provided by Linda Dalton

Categories Other Desserts

Number Of Ingredients 23

Ingredients

CUPCAKES
2 c ap flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter softened
2 Tbsp canola oil
3/4 c splenda no calorie sweetener
2 large eggs at room temp
1 large egg white at room temp
1 tsp pure vanilla extract
4 very ripe bananas, the browner the better
1/2 c light sour cream
PEANUT BUTTER FILLING
1/4 c creamy peanut butter
FROSTING
8 oz low fat cream cheese at room temp
1/2 c unsalted butter at room temp
1/2 c creamy peanut butter
2 tsp pure vanilla extract
3/4 c confectioners' sugar
BACON TOPPING
4 slice bacon
1/4 c splenda brown sugar for baking

Steps:

1. Although there are many components to this recipe, it's rather easy and fun to put together. Pre heat oven to 350 degrees and line mini cupcake tins with paper liners and lightly mist with cooking spray. In medium size bowl combine flour, baking powder and salt. Mix with a spoon or fork to combine. Set aside.
2. In small bowl mash bananas and add sour cream. Mix well and set aside. Using an electric hand or stand mixer beat butter, oil and Splenda until incorporated (about 3-5 minutes). Add eggs, egg white and vanilla. Mix until combined. Add half the dry ingredients and mix until almost incorporated. Now add the creamy banana mixture and gently fold into batter. Add the rest of the dry ingredients, mix until incorporated and spoon into lined mini cupcake pans. Bake 18 to 20 minutes, remove from oven and let cool.
3. After the cupcakes have cooled about 30-40 minutes, get ready to do a little surgery. With small paring knife, cut a 1/2 inch conical circle in the middle of the top of the cupcakes to make a well.
4. Pull out the little coned plug and set it aside. You won't be using these again so feel free to munch on them while you're finishing the rest of the cupcakes.
5. Fill each hole with peanut butter and set these little darlings aside and get ready to make the frosting and candied bacon.
6. To make the bacon, dredge both sides of bacon slices in the Splenda Brown Sugar Blend. Place on foil lined baking sheet and bake 10 minutes in 350 degree oven. Turn and bake another 6-8 minutes. I checked my oven every 2 minutes because you don't want this important part of your dessert to be burned. Place cooked bacon on plate to cool. Do not put on papertowels as I'm used to doing with bacon, or it will stick! Chop bacon in chunks or in small crumbles. I couldn't decide, so went with both.
7. Set chopped bacon aside and make the simple frosting. In large bowl combine cream cheese, butter, peanut butter and vanilla extract. Mix until combined. Add the confectioner's sugar, mix again and get ready to top the cupcakes. Take a dollop of your frosting (approx 1 T) and place atop your peanut butter filled banana cupcke. You can fancy this up with a piping bag, but I haven't mastered this yet. Plus Elvis would like it free form I believe. Now sprinkle on your candied bacon bits.
8. Or insert a larger slice of candied bacon to the frosting and let it shine alone on top. Either way you serve these I think you'll be pleased. I brought them to work today and they were gobbled up in no time.

Tips:

Use room temperature ingredients to ensure that the batter mixes evenly and the cupcakes bake consistently.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in tough cupcakes.
Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
Bake the cupcakes at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting. This will help to prevent the frosting from melting.
When making the frosting, be sure to use softened butter. This will make it easier to cream together with the other ingredients.
Add the powdered sugar gradually to the creamed butter, mixing until light and fluffy. Avoid overmixing, as this can cause the frosting to become grainy.
If the frosting is too thick, add a little bit of milk or cream to thin it out. If the frosting is too thin, add a little bit more powdered sugar.

Conclusion:

Elvis Cupcakes are a fun and delicious way to celebrate the King of Rock 'n' Roll. With their moist and fluffy chocolate cake, creamy peanut butter frosting, and sweet banana filling, these cupcakes are sure to be a hit at any party or gathering. So next time you're looking for a sweet treat, give Elvis Cupcakes a try!