National Cupcake Week: Elvis Cupcakes

Here we are again, day two of National Cupcake Week.  Today I'll be introducing you to Pet Lambs best seller and most requested cupcake, The Elvis!  The Elvis is a delicious combination of a chocolate chip & banana sponge topped off with a creamy peanut butter butter cream.  I mean, who could possibly resist!

I based this recipe on the banana and chocolate cupcake from The Primrose Bakery Cupcake Book.

Original Recipe:


125g unsalted butter
250g caster sugar
2 large eggs (free range)
1tsp vanilla
250g plain flour
2tsp baking powder
4 over ripe bananas mashed with a fork
175g plain chocolate chips


Preheat the oven to 160C (fan) and line a 12 hole muffin tin with cupcake cases.


In a large bowl cream together the butter and sugar until light and smooth, about 5 minutes.  Add the eggs and vanilla extract and briefly beat again.  Add the flour and baking powder and beat until well combined.  Stir in the mashed banana and chocolate chips with a wooden spoon..


Carefully spoon the mixture into the cupcake cases, filling them to about two thirds full.  Bake in the preheated oven for 20 - 25 minutes.


Remove from the oven and allow to cool in the tin for 10 minutes.  Transfer the cakes to a wire rack to cool completely.