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Elvis Cupcakes

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“I came across this recipe online, and as soon as I saw it- I KNEW I had to write it down.”
READY IN:
50mins
SERVES:
16
YIELD:
1 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. *** PEANUT BUTTER FROSTING:
  6. 1/3 cup creamy peanut butter.
  7. 2 cups confectioners' sugar.
  8. 1 teaspoon vanilla extract.
  9. 3 to 4 tablespoons milk.
  10. Milk chocolate chips, (optional).

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