Feb
06

The Day After Super Bowl Sunday should be a holiday.

Here are three reasons why:

1. The team you were rooting for might have lost, an obvious reason to lay in bed all day.

2. You’re in a food coma because you don’t care about sports and ate all of the bread dip at the party instead (me)! Fat naps are needed.

3. No one likes Mondays anyway.

I say we just stay home and bake cupcakes.

Here are the facts. I had a good weekend. I want to press rewind and bake more.

I got the idea for these cupcakes when I went on an exploration with a friend in Georgetown.

Majorly awesome cupcake center of the world apparently!

First we stopped at Baked & Wired. This is where I had the most epic cupcake I’ve ever had in my life. Proper name: The Most Amazing Cupcake In The World.

It was a banana cupcake topped with peanut butter frosting and glazed with chocolate. Did you know that was Elvis’ favorite flavor combination? (The Elvis Cupcake).

Next stop was Sprinkles!

I didn’t eat a cupcake at Sprinkles, but I’ve heard good things. This was the bakery that started the cupcake craze. The founder is even a judge on Cupcake Wars.

Sprinkles is pretty popular, but what about Georgetown cupcakes?

There was a line outside the door for these. People wait in the rain for DC Cupcakes. I’ve heard mixed reviews. I didn’t eat a cupcake here either, I was too full from The Most Amazing Cupcake In The World.

Has anyone had a cupcake from any of these places? I’d love read all about it. Leave a comment!

I don’t think Elvis was the only one who enjoyed this flavor combination. These cupcakes were devoured at a Superbowl party.

Let’s be honest… peanut butter frosting is always a success.

 Hope you enjoyed your weekend. Now make these!

Elvis Chocolate Peanut Butter Banana Cupcakes

1 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large ripe bananas, mashed
1 egg plus 1 egg yolk
2 tsp vanilla extract,
3/4 cup granulated sugar
6 tablespoons butter, softened
1/2 cup plain yogurt or sour cream
For peanut butter frosting:
2 cups powdered sugar
3/4 cup creamy peanut butter
1/2 cup butter, softened
2-4 tablespoons of milk, depending on how thick you like your frosting
For chocolate glaze
2 ounces dark chocolate
2 tablespoons heavy cream

 

To make cupcakes:
Preheat the oven to 350 degrees F. Line 12 cup cupcake pan with paper liners.
Whisk together the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
Beat the butter, sugar, and vanilla together until light and fluffy, about 2-3 minutes. Add the egg and egg yolk and beat until creamy. Add in the mashed bananas and beat until smooth. Slowly add in the flour mixture, alternating with the yogurt until all ingredients are combined.
Fill the cupcake liners about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove cupcakes and place on cooling rack for twenty minutes.
To make frosting: Place the powdered sugar, peanut butter, butter, in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
To make chocolate glaze: In a microwave safe bowl, add chopped chocolate and heavy cream. Heat for 30 seconds at a time, and stir until smooth.
Spread frosting over each cupcakes and drizzle with chocolate glaze. Makes 16-18 cupcakes.