Banana Chocolate Chip Cupcakes

​Last week was Elvis week.  (I think I'm the only person who just learned out about Elvis week recently.)  Just in case there are a few others out there who don't know what Elvis week is: it's a week long celebration of the music, movies and life of Elvis Presley.   Most of the events take place at Graceland in Memphis but there are events that happen all over the country on the anniversary of his death.  (August 16, 1977)  Even in my little town of Monroe there was an Elvis celebration party!  

I decided it was time for me to get on board with Elvis week - even if I am a few days late.  So how does a personal chef so support for a beloved star?  By turning their favorite snack into a delicious cupcake of course.

The idea of a banana chocolate chip cupcake is far from a new concept.  Adding a swirl of peanut butter and milk chocolate frosting to the top takes that plain cupcake to a whole new level though.  If If I dare say so - an Elvis worthy level.

Banana Cupcakes with Chocolate Peanut Butter Frosting
Cupcakes
½ cup (115g) unsalted butter, softened to room temperature
½ cup (100g) light or dark brown sugar
¾ cup (150g) granulated sugar
3 large eggs, room temperature
1 and ½ cups mashed banana (about 3 large very ripe bananas)
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon salt
½ cup (120ml) buttermilk
1 cup (180g) mini or regular semi-sweet chocolate chips

Milk Chocolate Frosting
1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half*
1 teaspoon vanilla extract
salt, to taste
​
Peanut Butter Frosting
3/4 cup (185g) creamy peanut butter
4 Tablespoons (60g) unsalted butter, softened to room temperature
3/4 cup (90g) confectioners' sugar
1 teaspoon vanilla extract
3 Tablespoons (45ml) heavy cream or half-and-half
​

Preheat oven to 350F degrees.  Line two 12-count muffin pans with 18 cupcake liners.  Beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed.

​About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition.

​Add the mashed bananas and vanilla, beating on low speed for about 1 minute.

Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
Slowly add the dry ingredients to the wet ingredients in 3 additions alternating with milk. 

Fold in the chocolate chips.

​Spoon the batter evenly into 18 cupcake liners.

​Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.  Allow to cool completely before frosting.

For the chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.

​With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.

​Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

​For the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes.

​Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes with a piping bag/tip.

So there you have it, Elvis inspired banana chocolate chip cupcakes with peanut butter and milk chocolate swirled frosting.  I guess great music and classic movies wasn't the only way that Elvis left his mark on this earth.

Ciao!

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