What was so great about Elvis? Was it his oozing charm or his gel oozing quiff? Was it the fact that he could waggle his hips probably better than a lot of girls? Was it his, um, radical dance moves? Was it his voice which was so deep and melodious, it still makes you to want to glide with it?
Yeah, I think the answer is all of the above. He was after all The King. Full stop, no questions asked. But another thing he was famous for, a very well known thing actually (especially amongst us foodies) was his love for a special sandwich.
To be precise (ahem, Thomson without a ‘p’), a very special sandwich.
A sandwich slathered in peanut butter, overflowing with sliced banana and crispy fried bacon before the whole sandwich itself was fried again in hot butter on a pan or griddle. Sounds a little, um, out there but these days everything is. In those days, nothing was except Elvis and what Elvis did was made law so this sandwich now still bears his name today – nice one 😀
I’m a vegetarian. I won’t put bacon into the peanut butter cheesecake filling adorning the cakes! Though it is a thought for all you carnivores out there if you really want to escape the clutches of sanity (rock on!) 😛
Anyway, this idea of peanut butter and bananas together has really grown through the sandwich and is now a popular combination in many desserts like maybe
- Peanut butter pancakes served with maple syrup, hot butter and caramelised bananas
- A banana chocolate chip cupcake with caramel filling and peanut butter frosting
I don’t know, the possibilities are endless! 🙂
Anyway, for a while I had been wishing to make a black bottom cupcake. Basically a chocolate cupcake with a filling of cream cheese. Talk about combining beautiful things!
I was honestly a little apprehensive about the chocolate cupcake recipe though – vinegar? Water, not even milk? But all the greats like Annie Eats and Brown Eyed Baker were using this so I decided to as well instead of using a mudcake like I initially planned. After all, why fix something which isn’t broken right?
Anyway, then I figured I should change the recipe. Everyone makes this the same old way. But not today 🙂
I had some leftover Oreos after using a load in my delicious perfect brownies and seeing half a banana lying on its lonesome on the kitchen counter, I decided to make an Elvis black bottom cupcake with an Oreo crust. Yeah, I know, genius (you may applaud me) 😛
- I added 2 tbs of peanut butter (crunchy but you can use smooth too) into the cheesecake filling batter
- I added 1/4 tsp of vanilla essence as well
- I used melted butter in the cupcake batter (using oil in any sweet dish gets a little too weird for me)
- I placed an Oreo at the bottom of each cupcake liner (oh yeah, I lined not greased as well!)
- I placed two overlapping slices of banana on top of the Oreos
I would say these cupcakes were tasty. They were soft and fluffy and the cheesecake was tasty but the whole dessert lacked a certain hit which I received all throughout my Nutella baking week(and no, it was not due to the lack of Nutella! :D)
Firstly while the cupcakes themselves were nice, they were not extraordinarily soft, fluffy and chocolate-y like I was expecting. Second, the cheesecake itself got a little stiff and clumping and wasn’t a smooth, flowing batter which was my bad of adding peanut butter in but no extra egg or liquid to keep it moving though the taste itself was terrific and addictive like normal. Thirdly – wait no, the addition of surprise Oreos and banana slices when deliciously with the overall cupcakes 🙂
The overall result also lacked some sweetness (easily modified by eating with ice cream…)
I also overfilled the cupcake batters (those liner get half full by adding in a crust and fruit :P) but since there was no baking powder, they kind of just grew upwards and then flattening to mini muffin tops instead of spreading its batter everywhere! It is still safer though to keep them to a normal level, just saying…
Anyway, I have decided to completely over haul this recipe – change is around and make it my own. I promise you that this recipe will give you marvellous results as opposed to just tasty and I am fixing the cupcake, which for me was obviously broken!
Without further ado I give you;
Elvis Oreo Black Bottom Cupcakes [fanfare music]
An original recipe and idea of Choc Chip Uru
Filling adapted from Brown Eyed Baker – changes from original written in bold
Cupcakes from Exclusively Food
- 250g cream cheese, softened – as opposed to the 230g in the original, since in Aus, you get it in 250g packets
- 1/2 cup caster sugar – from 1/3 cup
- 2 tbs light brown sugar – was not in original recipe
- 1 1/2 lightly beaten eggs – from 1 egg
- 1/4 cup thickened cream – was not in original recipe
- 1/2 cup peanut butter, slightly warmed up in microwave (15-20 seconds) – was not in original recipe
- 1 tsp vanilla essence – was not in original recipe
- 70g dark chocolate chunks/flakes/chips – from 57g in original recipe
I was originally thinking of chocolate mudcake cupcakes – now that I back on that idea here’s how!
- Make 1/2 the batter of my ultimate chocolate mudcakerecipe (a full recipe should make 24 cupcakes) – it doesn’t have any baking powder which is a big plus!
- Ignore the ganache recipe
- 24 thick banana slices
- 12 Oreos
- Beat the cream cheese and sugars until well combined and fluffy
- Add in the eggs and essence and beat till well combined
- Beating on low, add in the thickened cream
- Beat in the peanut butter
- Stir through chocolate pieces.
- Set aside, covered, until ready for use
- Preheat oven to 170 degrees C
- Line a muffin tin with liners (or grease is preferred)
- Place an Oreo at the bottom of each liner. Place two banana slices on top (overlapping is fine)
- Fill each muffin tin with chocolate batter until the entire liner is 3/4 of the way full
- Pour in 1 heaping tbs of cream cheese filling on top – smooth the top if it already isn’t
- Bake in oven for 25 – 30 minutes or until the cupcake feels springy to touch and the cheesecake is golden brown
- Enjoy 😀
Ciao for now 🙂