Elvis Cupcakes

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mayonnaise
• 1 1/3 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 18 milk chocolate Hershey chocolate kisses
• then top with peanut butter frosting (see directions)
• 1/3 cup creamy peanut butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 3 -4 tablespoons milk
• milk chocolate chips (optional)

1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
2. Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
3. Bake at 350u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
5. *** PEANUT BUTTER FROSTING:
6. 1/3 cup creamy peanut butter.
7. 2 cups confectioners' sugar.
8. 1 teaspoon vanilla extract.
9. 3 to 4 tablespoons milk.
10. Milk chocolate chips, (optional).

flour, sugar, baking soda, salt, mayonnaise, mashed ripe bananas, vanilla, milk, then, peanut butter, sugar, vanilla, milk, milk chocolate chips

Taken from www.food.com/recipe/elvis-cupcakes-287294 (may not work)