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A tray of Fat Elvis Cupcakes - Banana cupcakes frosted with a two-tone swirl of Swiss Meringue buttercream, in both peanut butter and chocolate flavours.
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5 from 2 votes

Fat Elvis Cupcakes

This is an amazing flavour combination: a moist banana cake, combined with both peanut butter and chocolate Swiss meringue buttercream!
Prep Time30 mins
Cook Time22 mins
Cooling time1 hr
Course: Dessert, Snack
Cuisine: American
Keyword: Banana, banana cupcakes, Chocolate, cupcakes, Evil Cake Overlord Book, fat elvis, Party, Party Food, Peanut Butter, Potluck, Summer
Servings: 18 Cupcakes
Calories: 271kcal
Author: Marie Porter


Disposable Pastry Bags
Muffin Tin


  • 2 cups Cake Flour
  • 1 ½ cup Granulated Sugar
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1 3.5oz box Instant vanilla or banana pudding mix*
  • 4 Large Eggs
  • ¾ cup Water
  • 1 cup Pureed Bananas
  • 1 cup Butter Melted
  • 1 Tbsp Pure Vanilla Extract
  • 1 batch batch Swiss Meringue buttercream
  • ½ cup Smooth Peanut Butter
  • 1 cup Chocolate Chips Melted and cooled to almost room temperature


  • Preheat oven to 350°F. Prepare cupcake pan with cupcake papers, or spray with nonstick baking spray (I prefer liners)
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add pureed bananas, melted butter and vanilla to the mix, mixing on medium speed until smooth.
  • Divide batter among prepared cupcake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 20-22 minutes.
  • Allow to cool to room temperature
  • Prepare swiss meringue buttercream, divide into two equal portions. Beat peanut butter into one portion until fully incorporated and smooth. Beat melted and cooled chocolate into the other portion.

To Frost:

  • Have 3 large frosting bags on hand. Fit one with a large coupler set and tip of your choice – I used used a 4B, large star tip. Fill the other two bags with one each of the two frosting flavors. I like to tie them off with a little bit of twine, as it keeps things cleaner:
  • I filled them a bit more full than you really should – I was making a double batch!
  • Cut about ¾″ off the end of the two frosting bags and CAREFULLY insert them into the third frosting bag, so that the two open tips insert almost all the way into the coupler (NOT all the way into the tip, though!)
  • Be gentle, you don’t want to squeeze frosting out of one or both of those bags yet!
  • Use the frosting bag as you normally would, piping a swirl of frosting on top of each cupcake.


* I use vanilla pudding with this, as I prefer to see it only as a moisture ingredient… however, feel free to substitute banana pudding mix for an even more intense flavor.


Calories: 271kcal | Carbohydrates: 31g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 376mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg