Elvis Cupcakes

I came across this recipe online, and as soon as I saw it- I KNEW I had to write it down.

• Ready In: 50 mins
• Serves: 16
• Yields: 1 1/2 dozen

Ingredients

• 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)

Directions

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 350° 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).