Big Hunk O' Love Cupcakes

>> Tuesday, July 13, 2010


When you think healthy, you likely don't think of Elvis (image credit). His love for those infamous grilled/fried peanut butter, banana, and bacon sandwiches definitely didn't do his waistline any good. These cupcakes are a healthy, vegetarian (vegan with a few easy substitutions) alternative. A cupcake truly fit for a king, in fact.

And you need not fly your private jet halfway across the country to taste the goodness. You can make these in your very own kitchen!


There are three main components to this recipe: Chocolate cupcake batter, banana filling, and frosting. Make sure you read the recipe in full before you begin. And try to not eat all the frosting before your cupcakes have cooled. It's heavenly -- so it will be ever-so tempting.


CHOCOLATE CUPCAKES

What you'll need . . .
  • 1-1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1-1/2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water

Method . . .
  1. Preheat oven to 350 degrees F. Line cupcake pan with liners. Set aside.
  2. Combine the dry ingredients (flour, cocoa powder, baking soda, sugar, and salt). Set aside.
  3. Combine wet ingredients (oil, vinegar, vanilla, and water). Pour wet ingredients into the dry and fold until just combined.
  4. Fill up liners equally (they won't be entirely full because you still need to add the banana mixture) and set aside.
  5. Make the banana mixture.

BANANA FILLING

What you'll need . . .
  • 2 bananas, mashed
  • 1/2 cup coconut flour
  • 1/4 cup canola oil
  • 1/2 teaspoon baking soda
  • 1/2 cup water
  • 1/2 teaspoon vanilla
  • 1 tablespoon white vinegar
  • Chocolate chips

Method . . .
  1. Mash the bananas. Then all all other ingredients and combine with a fork.
  2. Just keep mashing/combining until smooth.
  3. Then add a dollop into the center of each cupcake (you haven't baked them at this point).
  4. Add chocolate chips into the center of each and press down with your finger. Smear a bit of the chocolate batter over the top (to prevent the banana part from burning).
  5. Place in the oven (again, at 350 degrees F) for 10 minutes. Then rotate 180 degrees. Bake for another 10 minutes, until lightly golden.
  6. Make frosting and let cupcakes cool.

PEANUT BUTTER FROSTING

What you'll need . . .
  • 1/2 cup creamy peanut butter
  • 1/4 cup virgin coconut oil
  • 1 cup powdered sugar
  • 2 to 3 tablespoons vanilla Greek yogurt

Method . . .
  1. Throw all ingredients into the bowl on an electric mixer.
  2. Use the whisk attachment to combine all ingredients until you reach your desired consistency (stiffer frosting, less yogurt . . . more yogurt, softer frosting).
  3. Frost your cupcakes when they have cooled. Keep refrigerated. Should last for up to four days if stored correctly. If they last that long!

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