Elvis Cupcakes

Elvis Cupcakes

2 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 stick (1/2 cup) unsalted butter, room temperature

1 1/4 cups sugar

2 eggs, room temperature

1/4 cup buttermilk, room temperature

1/4 cup honey

2 tablespoons vegetable oil

1 teaspoon vanilla extract

2 bananas, very ripe and mashed

1/2 cup mini semi-sweet chocolate chips

Frosting Ingredients:

1 stick (1/2 cup) unsalted butter, room temperature

1 cup creamy peanut butter

1 teaspoon vanilla

1/4 teaspoon salt

2 cups powdered sugar

1/3 cup heavy cream

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan. (You should have about 20 cupcakes.) Lightly spray liners with non-stick cooking spray.  In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt and set aside.  In a large mixing bowl, cream the butter and sugar with a handheld mixer until smooth and creamy. Add the eggs, one at a time, beating for 30 seconds after each addition. Add the buttermilk, honey, vegetable oil and vanilla and continue beating until combined. Add the bananas and continue beating only until combined. Add the dry ingredients and beat until batter is smooth. Stir in the chocolate chips.  Fill muffin cups 2/3 full. Bake for 24-28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a cooling rack for ten minutes. Remove the cupcakes from the pan and place directly on the cooling rack to continue cooling.  fter cupcakes are completely cool, make the frosting.  Cream together the butter and peanut butter with a handheld mixer. Add the vanilla and salt and continue beating. Add the powdered sugar and beat until creamy. Slowly add the cream. You may need a little more to reach your desired consistency.  Frost the cooled cupcakes.