The King Cupcake Recipe

9 Nov 2014

While my sister and I were in Colorado this year we made an "emergency" stop at a nearby Whole Foods and I inevitably made my way to the cupcake area, as I often do. I think Whole Foods has some of the best cupcakes, but that's just my humble, cupcake obsessed opinion. So while at the cupcake counter (I'm sure it wasn't specifically a cupcake counter, but all other things are dim), I decided on a banana, peanut butter, and chocolate combo.

It was amazing; the cake was more like banana bread with the center filled with ganache-esq chocolate (it probably was ganache) and topped with peanut butter frosting. Peanut butter and bananas are one of my favorite combos, much like Elvis himself. Unlike "The King" though I just sure hope it doesn't someday, all go dark whilst on the commode, although with all the cupcake eating... Anyway I digress, I remember thinking soon after my first bite, I could totally recreate this. So without further ado, here is my version of one of the best cupcakes I have ever had...

The King Cupcake Recipe

Recipe for banana cupcake filled with chocolate and topped with peanut butter frosting.

The King Cupcake Recipe

Prep time: - Cook time: - Total time:
Yield: 12 cupcakesS


For cupcake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped (optional - I did not add these)

For ganache
- 8 ounces good semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules

For frosting
- 1/2 butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 - 3 T of cream (frosting should be smooth, cream helps this)


For cupcake
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

After the cake has completely cooled, I used a small ice cream scooper and removed a small chunk of the middle, this is where the ganache will go.

For ganache
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Once Ganache has cooled, you may fill the cupcake center.

For frosting
Beat all ingredients except for milk.
Once all ingredients are well combined, add 2 T of cream, and beat in.
If frosting is not a desired smooth consistency, may add one more tablespoon of cream.

Once cupcakes are filled with Ganache, can frost and top with a banana chip.





highlighted articles

Nursery Reveal
Pressed Sandwich
Citrus Swirl Tart
[if lte IE 9]>