Elvis Cupcakes (vegan!)

Banana, peanut butter and chocolate – the foodgasmic threesome.

Every bake sale needs something vegan so no one is left out. I wanted to make banana cupcakes because they are always yummy and the banana acts as a wonderful substitute for egg. But plain banana cupcakes are a little boring, and when it comes to vegan baking I always like to make it amazing so that it changes peoples minds. Enter peanut butter.


These cupcakes are perfectly moist and have a deliciously gooey peanut butter filling. Make them for everyone, vegan or not, but don’t expect them to last long.

Elvis Cupcakes


  • 3 very ripe bananas
  • 1/4 cup oil or vegan margarine, softened
  • 1 cup sugar
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 TB cocoa powder
  • 5 TB peanut butter
  • 3 Tb icing sugar

The Steps

Mash bananas in a bowl, add oil and sugar and mix well.

In a separate bowl combine the flour, salt and baking soda. Add to the wet ingredients and mix in slowly.

Separate the mixture into two bowls. Add the cocoa powder (Dissolved in a little water) to one of the bowls and leave the other.

Place a spoonful of the plain banana mixture into a muffin case then top off with the chocolate mix and give it a little swirl with a toothpick to create a marble affects.

Bake at 180degrees for about 15 minutes or until cooked.
When these have cooled, mix the frosting up. Just mix the icing sugar and peanut butter with water until the consistency seems right. Some people like really thick frosting and others don’t so whatever your preference is. I cut off the tops, gave them a big spoonful of the pb mix and then put a little sliced banana on top to make them look good for the bake sale. But lets face it they are delicious and if they are just for family and friends then who cares, just eat them 🙂


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