Sunday was my 1-year anniversary! I find it unbelievable that it's already been a year. It feels like just yesterday that I got married and then immediately came down with some sort of crazy awful cold (thanks again, immune system, for not crashing before the wedding!). People asked, "Aren't you glad that you aren't planning a wedding right now??" And sure, I am glad, because it was hectic...but now I'm working full time and am in grad school, which I feel is exponentially worse, because there is no super-awesome party in the near future.
While our wedding had a "Superheroes, Burritos, and Cupcakes"-theme (yes, it WAS awesome, thanks for asking), we later thought that maybe we should've had a "Ghostbusters, Thai Food, and Whiskey"-theme. Those were, after all, the things that we bonded over when we began dating. But, we shelved that for our 1-year anniversary. I have to tell you....we were looking forward to it for MONTHS. Is that crazy? I mean, we could've had all three of those things whenever we wanted. But sometimes, its the ordinary things that are best for a special occasion.
One of the best parts of the wedding (which I didn't get to have until the next day. Corsets....ugh) was the cupcakes! We had three varieties: Champagne cake with blackberry filling and walnut buttercream frosting, Chocolate cake with raspberry filling and mocha buttercream frosting, and.....wait for it....Banana cake with chocolate ganache filling and peanut butter cream cheese frosting. Yes. It WAS amazing, thanks. Since the latter cupcake flavor was descended from heaven, I thought it would be fun to re-create it for our anniversary. And so I did. And it was the best decision I've ever made, next to marrying Greg.
Fat Elvis Cupcakes (from Epicurious and Bakergirl)
-1 1/4 cups all purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 very ripe large bananas, peeled
-1/2 cup sour cream
-1 1/2 teaspoons vanilla extract
-3/4 cup sugar
-1/2 cup (1 stick) unsalted butter, room temperature
-1 large egg
-1 large egg yolk
-2 ounces bittersweet chocolate, chopped finely
-1/4 cup heavy cream
-1 tablespoon confectioners' sugar
-1 1/2 cups powdered sugar
-1 8-ounce package cream cheese, room temperature
-1/4 cup (1/2 stick) unsalted butter, room temperature (**NOTE: The original recipe calls for an *entire stick.* Not. Necessary.**)
-1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
1. Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting and ganache:
1. Place chocolate, cream, and confectioners' sugar in a small, microwave-safe bowl. Cook on high power until mixture is just warm to the touch, about 20-30 seconds. Whisk until smooth. Transfer to the refrigerator. Let stand until just chilled, no longer than 30 minutes.
2. While the ganache is chilling, start the frosting. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth.
3. With a small, sharp knife (like a paring knife) pointing on a diagonal, cut a hole out of the center of each cupcake. Be sure not to cut too deeply, or you'll have a hole through the cupcake. Fill each hole about 90% full of the ganache. Place the cut-away piece of cake back on top of the hole and press down gently. It's okay if some oozes out--you'll just cover over it with frosting anyway. Repeat with the rest of the cupcakes.
4. Cover each cupcake generously with frosting, smoothing with a knife.
-Makes 12 cupcakes
Verdict: These cupcakes are insane. Insanely delicious! They have got to be one of the most comforting things I've ever tasted. Oddly, they're even MORE tasty once they've been refrigerated for several hours. How many cupcakes can make that claim? Anyway, I highly suggest you go make these now. Right now! Trust me.