“The King” Cupcake

Here’s another Disney favorite.  This is The King Cupcake from Disney World’s Pop Century Resort.  The original is a chocolate cupcake filled with banana custard topped with whipped peanut butter icing, sprinkled with candied bacon and drizzled with chocolate.  When I first heard about it, I didn’t think I would like it.  Wrong!  The only thing I would have changed would be to add more banana custard.  My version is a Devil’s Food chocolate cupcake filled with banana pudding, topped with peanut butter buttercream, sprinkled with candied turkey bacon and drizzled with chocolate.

I have never made Devil’s Food cake.  Ever.  I’ve read recipes for it but would instead opt for just chocolate.  Since I wanted this cupcake to be close to the Disney version as possible, I went here for a Devil’s Food cake recipe and I do not regret it one bit.

Taken from www.foodnetwork.com

Cake Ingredients:

2 cups all-purpose unbleached flour

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature, plus more for the pans

2 cups plus 2 tablespoons sugar

3/4 cup nonalkalized cocoa powder (not Dutch-processed–I used Nestle’s)

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

1 1/4 cups water

1/4 cup milk

Banana Pudding Ingredients:

1 package of Jell-O banana cream pudding

1 cup of milk

2 medium bananas


1 cup peanut butter

1 stick of butter (room temperature)

4 cups powdered (confectioner’s) sugar

2 teaspoons vanilla extra

Candied Bacon:

4 slices bacon (I used turkey bacon)

1/2 cup brown sugar

Chocolate drizzle: 

2 squares Candquik or 2 squares of milk chocolate


Start by mashing your bananas until they are liquefied then add your pudding and milk.  Whisk until all ingredients are well combined.  Because you are not using the full two cups of milk and the additional of the bananas, your pudding won’t set like normal which you want in this case.  Cover and store in the refrigerator.

Set a rack in the middle of the oven and preheat to 350 degrees F.  Line your cupcake tins or butter and flour them.  I only made 12 cupcakes and used the rest of the batter to make a Creme De Menthe Devil’s Food Cake.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth.

Bake for 20 minutes or until done in the middle.  Set aside.

While your oven is still at 350, line a baking dish with foil then soak your bacon in water while you spread the brown sugar on a plate.  Take each slice of bacon and press it into the brown sugar, on both sides and place it in the baking dish.  Bake for 20 minutes and set aside to cool.

Go and sit for awhile because that was tough and assembly is going to take a little more out of you because you decided to do this after work on a Friday with a 3 and a half year old watching Strawberry Shortcake on Netflix with a cough and runny nose who keeps asking for honey, water, Popsicles, and orange juice but no dinner because her throat is “burny” and it might hurt.  Some people are just gluttons for punishment.

Now that everything has cooled, start your buttercream.  Place the stick of butter into your mixing bowl, along with your vanilla extract and mix until the butter is whipped.  Scrape the sides and add one cup of the powdered sugar then mix to combine.  Add your peanut butter and whip to combine then add your powdered sugar, one cup at a time, mixing for at least 30 seconds in between cups.  You want it to be thick enough to hold it’s shape when your frost the cupcakes but not too thick that you can’t work with it.


Start by taking your first cupcake and cut a hole in the middle using a tool or knife.  Reserve the cake.  Using a piping bag or a Ziploc that you’ve cut the corner from, pipe the banana cream into the hole you created until filled.  Take your reserved cake and press it back into the hole.  Repeat for the rest of your cupcakes and set aside.

Fill another piping bag or Ziploc like you did with the banana cream and pipe the icing onto your cupcakes or use a spatula, butterknife, whatever you have to put the icing on the cupcakes.  Repeat and set them aside.

Break your bacon into pieces and arrange them on top of your cupcakes.

Melt your chocolate–in a microwave safe bowl–using 30 second increments until melted.  Careful not to burn it.  Drizzle your cupcakes with the chocolate using whichever method you choose.  Spoon, squeeze bottle, knife…again, whatever you have.  It’s yours and you can do with it what you want!  😉

When you have assembled your treats, enjoy!!

The King Cupcake Blog


Peanut Butter Cake with Chocolate Buttercream

Remember when I told you that peanut butter was a food group in my house? This cake is all peanut butter with a little bit of chocolate in the icing. Pretty much it’s a basic yellow cake with added peanut butter and chocolate buttercream. This is the cake that Suga Booga pretty much forced me to make and I’m about 99.999% sure That Guy had something to do with her requesting that I make a peanut butter and chocolate cake.  This recipe is adapted from the KitchenAid stand mixer recipe book.


2 and 1/4 cups flour

1 and 1/3 cups sugar

3 teaspoons baking powder

1/2 teaspoon of salt

1/2 cup vegetable oil

1 cup low-fat milk

1 teaspoon vanilla

2 eggs

1 and 1/2 cup of peanut butter


Preheat your oven to 350.  Sift together your dry ingredients and set aside.  In a bowl combine your oil, milk, egg, peanut butter, and vanilla then mix until foamy.  Slowly add your sifted dry ingredients and mix until your batter is completely smooth.  I like to let my batter sit for a few minutes…it seems to make for a fluffier cake.  After you have let it sit, pour it into your baking pan of choice.  For this cake, I used a 9 inch springform pan.  Bake for 30-35 minutes.  I have a convection oven so mine took just over 45 minutes.


1 stick butter, softened–not melted

3/4 cup heavy cream

1 teaspoon vanilla

1/4 teaspoon salt

5 cups powdered sugar

4 ounces dark or milk chocolate (your choice)


Cream your butter in your bowl then add your liquids, salt, and 2 cups of powdered sugar.  Beat until mixed then slowly add your powdered sugar until your icing forms.  Let it sit then melt your chocolate.  To do this, I used a homemade double boiler:  A bowl of a pot of water.  I let the water come to just a boil then turn off the heat, remove it from the burner and stir the chocolate until it’s melted.  Once it’s melted, add it to your bowl of icing and mix until well combined.

When your cake is completely cooled, put your icing on it and enjoy!!

PB Choco Cake Collage

Peanut Butter Double Chocolate Cookies

I wasn’t planning on baking today.  My plan was to get Suga Booga from daycare, stop at the pharmacy, and come home to relax because I was exhausted but…this happened. Peanut butter cookies with chocolate chips and topped with chocolate sauce so I figured that I should blog about it because that’s what good bloggers do, right?  Right?!

Peanut butter is an absolute food group in our house and it’s all That Guy’s fault.  When I was pregnant with Suga Booga, I told him that some doctors recommend/believe pregnant women should avoid foods that are potential allergens, like peanut butter.  He gave me the craziest, most wild-eyed look I’d ever seen then said, “If this baby is allergic to peanut butter then she must be the mailman’s kid.”  I looked at him and laughed.  The person that delivered our mail at the time was a woman in her mid-forties and her back up was a man in his 60’s.  Needless to say, she’s his and peanut butter continues to be enjoyed in our home.

Here’s a disclaimer for this and future recipes:  I am not your mother nor am I Chef Ramsay (even though I lurve him).  I don’t have strict rules about ingredients and measurements.  I go by how I feel and what I know but I will try to give more accurate measurements for you all.  That said, please ad lib and make this your own…just link a sista.  Deal?  Good.

For Cookies:

1 cup peanut butter (our family fave Jif)

1 stick of butter (softened, not melted)

1 1/2 cups of flour

1 egg

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

few dashes of salt (like 1/8 a teaspoon or so)

About a 1/2 cup of chocolate chips

Preheat your oven to 375 degrees

Mix your peanut butter with your softened butter until well blended and creamy.  Add the granulated and brown sugars to the bowl followed by the egg and vanilla extract.  Mix until all the ingredients are blended then add your dry ingredients slowly until the dough starts to crumble then add your chocolate chips.  Once everything is mixed, you will roll the dough into balls and place them a couple of inches apart on a cookie sheet.  (I line mine with parchment–no sticking, even baking, and easy clean up!)

Once they are all rolled out, take the back of a spoon and create a little dip in the cookies for two reason–to flatten the bottom of your cookie and to create a cavern to hold the chocolate sauce.

Bake for 15 minutes then remove from the oven, recreate the cavern with the back of the spoon then let the cookies cool on the cookie sheet for an additional 15 minutes, while you make the chocolate sauce.

For sauce:

1/3 cup cocoa powder

Powdered Sugar (to taste)

1 teaspoon vanilla extract

Water for thinning

Add your powdered sugar to start, probably about 1/4 cup to begin followed by the vanilla then the cocoa powder with a little water to thin.  Turn your burner between the 4 and 6 (because there are no odd numbers on the stove) and stir with a whisk until it is your desired consistency.  Pour over your cooled cookies, focusing on the cute little cavern you created then let the chocolate set…if you can wait…then enjoy with a glass of milk or vanilla ice cream or alone because sometimes cookies need me time…

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Peanut Butter Ice Cream

Recently I stopped being cheap and bought an upgraded ice cream maker.  I’d been eyeing a Cuisinart for forever but never pulled the trigger because I was being cheap and instead went with a Hamilton Beach knockoff.  Yep, me…cheap and a knockoff.  Those aren’t usually words used to describe me.  I love to shop and I love, love, love a sale/deal/clearance but I’ve never been cheap per se.  Just not into paying retail.  Anyway, so I went to TJ Maxx and saw that they had the one I’d been eyeing for $59!  Who wouldn’t have jumped on that deal, right?  It was in my cart and then I thought…I could probably get the previous model for 40 something dollars on Amazon and put it back.  Fast forward a few months later, right before my birthday and BAM!  there it was and was on clearance for $30!  I had to pick it up and yes it is bright orange but it does it’s thing and here is my first official batch from the new machine.


1 cup of peanut butter.  (We used Jif)

2/3 cup of sugar (we used real sugar)

1 cup of milk (we used 1%)

2 cups of heavy whipping cream

1 teaspoon of vanilla extract

Peanut butter and chocolate chips are optional (but absolutely required in our home!)

I started by whipping the peanut butter and sugar in the good old Kitchen Aid stand mixer until they were creamed together.  Once they were, we added the  milk first, let it mix well then added the heavy whipping cream.  Last in was the vanilla extract and we whipped it in the mixer until it started to foam before we put it in the deep freezer for 25 minutes.

Because we used 1% milk instead of whole milk, our ice cream came out firmer and was ready to eat, now if you use full fat, it will come out like soft serve.  If your liquids have a lower fat content, the more like ice milk it will be but ours wasn’t because we used full fat heavy whipping cream.  Make sense?  I’m doing that rambling thing again.  I noticed that when I was making it with the knockoff and using almond milk, it was a little less like ice milk because almonds are chocked full of good fats but the consistency was not like ice cream.

You don’t have to have an ice cream maker in order to make ice cream.  You can do it with Ziplocs, ice, salt, and water.  Google it or look for it on Pinterest.

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