Elvis Cupcakes [sans bacon]
Inspired by the Unporked Elvis Cake Cup at Baked and Wired in Washington D.C.
Recipe adapted from food.com
Makes about 24 cupcakes
1 ½ cups über ripe bananas, mashed
2 teaspoons fresh lemon juice
3 cups all-purpose flour
1 ½ teaspoons baking soda
Pinch Kosher salt
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
1. Preheat oven to 275 degrees Fahrenheit. Line two cupcake trays with cupcake liners and set aside.
2. Combine the mashed bananas and lemon juice and set aside. In a large metal bowl, cream together the butter and sugar. Add the eggs and vanilla extract, stirring until just combined.
3. In a separate bowl stir together the flour, baking soda and salt. Alternating with the buttermilk, stir the flour mixture into the butter mixture in three parts, stirring until just combined after each addition. Stir in the banana mixture. Scoop batter into the cupcake pans, about ¼ cup per cupcake. Bake cupcakes for one hour or until a tester inserted in the center comes out clean and the tops have only barely begun to brown. Cover with a kitchen towel and let the cupcakes cool completely before filling and frosting.
10 oz. bittersweet chocolate, chopped
¼ cup (1/2 a stick) unsalted butter, softened
¾ cup heavy cream
1 teaspoon instant coffee crystals
1. Bring cream, coffee crystals and butter just to a boil in a heavy-bottomed saucepan, whisking to combine. Pour over the chocolate chunks and let stand four minutes. Whisk until smooth. Set aside until thickened, about four hours at room temperature. If filling hardens, simply heat over a double boiler until softened.
Peanut Butter Frosting
1 cup peanut butter, unnatural
8 oz. cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 tablespoons milk
2 ½ cups powdered sugar
1 teaspoons pure vanilla extract
1. Stir together the milk, vanilla and peanut butter. In the bowl of a stand-up mixer fitted with the paddle attachment, whisk together the cream cheese and butter until lightened in color, about three minutes. Add the peanut butter mixture and cream for an additional two to three minutes. Sift half the powdered sugar into the mixer and mix until combined. Repeat with the remaining sugar. Use immediately!
1. Cut out inch circles from all the cupcakes and create cake plugs. Fill with about ½ a tablespoon of the chocolate filling, and replace the cake plug. Pipe the frosting to cover the plug. Drizzle with melted chocolate if desired.