Fat Elvis Cupcakes

Fat Elvis Cupcakes

By Marie Porter – Celebration Generation

Fat Elvis Cupcakes are an amazing flavour combination: a moist banana cake, combined with both peanut butter and chocolate Swiss meringue buttercream!

Fat Elvis Cupcakes

RatingDifficultyIntermediate

Prep Time30 minsCook Time22 minsTotal Time52 mins

 2 cups Cake Flour
 1 ½ cups Granulated Sugar
 4 tsp Baking Powder
 1 tsp Salt
 3.50 oz Box Instant vanilla or banana pudding mix*I use vanilla pudding with this, as I prefer to see it only as a moisture ingredient… however, feel free to substitute banana pudding mix for an even more intense flavour.
 4 Large Eggs
 ¾ cup Water
 1 cup Pureed Bananas
 1 cup Butter, melted
 1 tbsp Pure Vanilla Extract
 1 Batch Swiss Meringue buttercream
 ½ cup Smooth Peanut Butter
 1 cup Chocolate Chips Melted and cooled to almost room temperature

1

Preheat oven to 350°F. Prepare cupcake pan with cupcake papers, or spray with nonstick baking spray (I prefer liners)

2

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add pureed bananas, melted butter and vanilla to the mix, mixing on medium speed until smooth.

3

Divide batter among prepared cupcake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.

4

Allow to cool to room temperature

5

Prepare swiss meringue buttercream, divide into two equal portions. Beat peanut butter into one portion until fully incorporated and smooth. Beat melted and cooled chocolate into the other portion.

To Frost:
6

Have 3 large frosting bags on hand. Fit one with a large coupler set and tip of your choice – I used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavours. I like to tie them off with a little bit of twine, as it keeps things cleaner.

7

I filled them a bit more full than you really should – I was making a double batch!

8

Cut about 3/4″ off the end of the two frosting bags and CAREFULLY insert them into the third frosting bag, so that the two open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)

9

Be gentle, you don’t want to squeeze frosting out of one or both of those bags yet!

10

Use the frosting bag as you normally would, piping a swirl of frosting on top of each cupcake.

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Ingredients

 2 cups Cake Flour
 1 ½ cups Granulated Sugar
 4 tsp Baking Powder
 1 tsp Salt
 3.50 oz Box Instant vanilla or banana pudding mix*I use vanilla pudding with this, as I prefer to see it only as a moisture ingredient… however, feel free to substitute banana pudding mix for an even more intense flavour.
 4 Large Eggs
 ¾ cup Water
 1 cup Pureed Bananas
 1 cup Butter, melted
 1 tbsp Pure Vanilla Extract
 1 Batch Swiss Meringue buttercream
 ½ cup Smooth Peanut Butter
 1 cup Chocolate Chips Melted and cooled to almost room temperature

Directions

1

Preheat oven to 350°F. Prepare cupcake pan with cupcake papers, or spray with nonstick baking spray (I prefer liners)

2

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add pureed bananas, melted butter and vanilla to the mix, mixing on medium speed until smooth.

3

Divide batter among prepared cupcake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.

4

Allow to cool to room temperature

5

Prepare swiss meringue buttercream, divide into two equal portions. Beat peanut butter into one portion until fully incorporated and smooth. Beat melted and cooled chocolate into the other portion.

To Frost:
6

Have 3 large frosting bags on hand. Fit one with a large coupler set and tip of your choice – I used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavours. I like to tie them off with a little bit of twine, as it keeps things cleaner.

7

I filled them a bit more full than you really should – I was making a double batch!

8

Cut about 3/4″ off the end of the two frosting bags and CAREFULLY insert them into the third frosting bag, so that the two open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)

9

Be gentle, you don’t want to squeeze frosting out of one or both of those bags yet!

10

Use the frosting bag as you normally would, piping a swirl of frosting on top of each cupcake.

Fat Elvis Cupcakes

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Fat Elvis Cupcakes
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Fat Elvis Cupcakes

Fat Elvis Cupcakes are an amazing flavour combination: a moist banana cake, combined with both peanut butter and chocolate Swiss meringue buttercream!

Type: Dessert

Keywords: Fat Elvis Cupcakes

Recipe Yield: 18

Preparation Time: PT

Cooking Time: PT

Total Time: PT

Recipe Ingredients:

Editor's Rating:
10

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