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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Elvis Chocolate Peanut Butter Banana Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 medium ripe bananas, mashed
- 1 egg plus 1 egg yolk
- 2 teaspoons 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 milk or heavy cream
Instructions
- 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 the 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.
Peanut butter frosting….hmm…I might be inclined to eat that straight with a spoon.
Made these and they were delicious! But the frosting recipe called for cream in the last step and there wasn’t any on the ingredients list?
Thank you! I just fixed it. I hope they still turned out 🙂
Oh my, just seeing this as I was looking for a way to use up two VERY ripe bananas. BTW – I made the Dark Chocolate Raspberry Banana Bread last week and it was delish! The reason for this comment is yes, I have been to many cupcake places in DC and NOVA, I think Georgetown Cupcakes is WAY overrated, Baked and Wired is awesome but my favorite is in Old Town VA just across the river called Lavender Moon Cupcakery…so so many to talk about one fav is the seasonal Roast Peach Basil, totally to die for. Keep baking/cooking…Love your blog Monique!
I made this recipe for a co-worker baby shower. I decide to make half of the recipe with applesauce and dice apple, because one of my co-worker can’t have bananas. The cupcakes where so good! The banana ones where like a banana bread flavor. The applesauce one where like a cupcake flavor. Both of them where so delicious! Thank you!
Nice! Happy they turned out great!
These are fantastic! I don’t see any storage guidelines. How do you store them?
So glad you love them! Feel free to keep them covered at room temp for 1-2 days, then I recommend storing them in the fridge.