Elvis Presley's Birthday: Peanut Butter Cup and Banana Cupcakes (with a hint of Nutella)

This past Saturday was Elvis Presley’s birthday. Elvis, aka The King of Rock and Roll, is a favorite in our house ever since my parents took me and my sister to Memphis for vacation one summer. As a teenager I never expected to enjoy a visit there but I loved it. We went to Graceland, of course, and oh my I loved the gawdyness of it all. I remember having to read the book about Priscilla and Elvis’s courtship and marriage because I was so curious about them. All the movies about them were also a hit with me.

When I had to go to Memphis for business last year, I made sure to go by and see Graceland. There was no time for a tour but we were able to walk around the house. Oh and the food in Memphis — awesome! Check out my blog post on that trip for the details.

So, in honor of The King’s birthday I made his two favorite things to eat — peanut butter and bananas — into a cupcake. I adjusted the recipe to get some banana flavor in there. Now these aren’t my favorite cupcakes. Alone (without the peanut butter cup) they are not as flavorful but with the peanut butter cup they have too much peanut butter. They might be better with a chocolate kiss. The banana cream cheese frosting was a nice balance though.

I made these two ways. One was the original way with the peanut butter cup inserted into the cupcake then I topped with the Banana Cream Cheese frosting. The second way was to hollow some of the cupcake so I could insert a small dollop of Banana and Nutella Cream Cheese Filling in the cupcake and top it off with Nutella Frosting. This ensured there was a mixture of banana and peanut butter in each cupcake. Next time I would probably leave out the peanut butter cups and add more peanut butter to the batter then top off with the banana frosting.

Peanut Butter Cup and Banana Cupcakes {with a hint of Nutella} (recipe adapted from All Recipes)

Ingredients:

1/3 cup shortening or butter
1/4 cup peanut butter
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
12 miniature peanut butter cups

Instructions:

Preheat oven to 350 degree F.

In a large mixing bowl, cream shortening or butter, peanut butter and brown sugar until mixed thoroughly and fluffy. Add eggs beating well after each addition. Add vanilla. Combine the flour, baking powder and salt. Alternately add dry ingredients and milk to cream mixture.

Fill paper-lined muffin cups about a little more than half full. Press a peanut butter cup into the center of 12 cupcakes – leaving a little of the cup put side of the batter. Fill remaining batter into cupcake liners 2/3 full. Bake at 350 degrees F for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean.

Banana Cream Cheese Frosting (recipe adapted from Ina Garten)

Ingredients:

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature (but not too softened)
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar
1 banana, cut into small chunks

Instructions:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in vanilla extract. Slowly add the confectioners’ sugar and mix until smooth. Add the banana chunks and mix until combined.

Banana and Nutella Cream Cheese Filling

Ingredients:

4 oz cream cheese, softened to room temperature
1/2 banana, diced into small chunks
1/4 tsp vanilla
1/4 c Nutella

Instructions:

Cream all ingredients together until mixed throughly. Hollow the cupcakes without the peanut butter cup to make a small hole in the center of the cupcake. Fill hole with a dollop of the cream cheese mixture. Frost with Nutella Frosting or Banana Cream Cheese Frosting.