A couple of weeks ago, we had lunch at Ray’s to the Third in Arlington and split a milkshake for dessert. The “Elvis” milkshake is a blend of banana, peanut butter, butterfingers and bacon (yes, bacon) … and it is AMAZING.
So in honor of my husband’s birthday today (Happy Birthday!!), I decided to try and recreate this ridiculously good combination in the form of a cupcake—though I did decide to leave off the bacon simply because I wasn’t up for making my own candied bacon this weekend.
But seriously, if you’re in Northern Virginia and happen to be near Ray’s to the Third, you need to try that milkshake.
Peanut Butter Banana Chocolate Cupcakes
1 box yellow cake mix
3 ripe bananas
1 cup water
1/3 cup applesauce (I use this in place of oil)
5 oz peanut butter chips
1 tbsp flour
Chocolate Frosting (store-bought works too)
1 Butterfingers candy bar, crushed
1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.
2. In a large mixing bowl, mash the bananas until smooth. Add cake mix, eggs, water and applesauce and mix on medium speed for 2 minutes.
3. In a separate bowl, add peanut butter chips and flour. Toss to coat the chips and then discard the excess flour.
4. Slowly fold in the peanut butter chips to the cake batter, mixing well.
5. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.
6. Allow to cool completely before frosting and topping with a sprinkle of Butterfingers.