ELVIS CUPCAKES

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Make and share this Elvis Cupcakes recipe from Food.com.

Provided by JLBurnell

Categories     Dessert

Time 50m

Yield 1 1/2 dozen, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mayonnaise
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
18 milk chocolate Hershey chocolate kisses
1/3 cup creamy peanut butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 -4 tablespoons milk
milk chocolate chips (optional)

Steps:

  • In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
  • Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
  • Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
  • *** PEANUT BUTTER FROSTING:.
  • 1/3 cup creamy peanut butter.
  • 2 cups confectioners' sugar.
  • 1 teaspoon vanilla extract.
  • 3 to 4 tablespoons milk.
  • Milk chocolate chips, (optional).

Nutrition Facts : Calories 281.3, Fat 9.4, SaturatedFat 2.1, Cholesterol 5.4, Sodium 286.4, Carbohydrate 46.8, Fiber 1.2, Sugar 29.7, Protein 3.7

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