For Christmas, my father got me a Sprinkles banana cupcake mix. When Gibbs was visiting, we decided a perfect use for this would be an Elvis cupcake. What is that, do you ask? Why, banana, peanut butter, and chocolate, of course! Results as follows:
For the cupcake itself, I obviously used the Sprinkles mix (just add eggs, milk, and oil!). But searching around, I think that the next time I make these, I will use a recipe like this one: banana cupcake recipe. The idea of buttermilk in with the sweetness of the bananas is especially intriguing.
This cupcake had a double frosting: peanut butter and chocolate buttercream.
4 oz. cream cheese
1 c. powdered sugar
1/4 c. milk
3/4 c. peanut butter
2 c. heavy cream
1 tbsp. vanilla
1. Cream the cream cheese with powdered sugar. Add milk and peanut butter. Beat until combined.
2. In a separate bowl, whip the heavy cream and vanilla together until it forms stiff peaks.
3. Fold the whipped cream into the peanut butter frosting until just mixed.
This style of frosting – cream cheese mixed with whipped cream – is quickly becoming my favorite! It has a light, fluffy texture and the whipped cream brightens up the flavor of any base frosting!
1/2 c. butter (one stick) softened
3 c. powdered sugar
3/4 c dutch-processed cocoa powder
Standard buttercream preparation – cream the butter and then mix in the powdered sugar and cocoa powder until combined to your desired consistency and taste!
Pipe onto cupcakes, like so!
And enjoy! Just like Schmoo and I did. Thanks for being my fearless step-by-step tester, Schmoo!