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Elvis Cupcakes

Elvis lives in a cupcake! Our Test Kitchen took the King of Rock's favorite flavors and rolled them into a banana cupcake frosted with peanut butter and kissed by chocolate.

18 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

1-1/3 cups mashed ripe bananas (about 3 medium)
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
18 milk chocolate kisses
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

Directions

In a small bowl, combine the bananas, mayonnaise and vanilla until
well blended. In a large bowl, combine the flour, sugar, baking soda
and salt; gradually beat into banana mixture until blended.
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 inserted near
the center comes out clean. Cool for 10 minutes before removing from

2 of 2

Elvis Cupcakes (continued)

Directions (continued)

pans to wire racks to cool completely.
In a large bowl, combine the peanut butter, confectioners' sugar,
vanilla and enough milk to achieve spreading consistency. Frost
cupcakes. Garnish with chocolate chips if desired. Yield: 1-1/2
dozen.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 14 g fat (3 g saturated fat), 6 mg cholesterol, 230 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.