For those of you who long ago moved well beyond the old “Hey … You got your Bacon in my Peanut Butter / No … you got your Peanut Butter on my Bacon” argument … here is a delightful little dessert dish that will put a smile on your face and happy squeal of joy in your demeanor.

Ingredients
1 lb. Maplewood smoked bacon

1 package of butter cake mix (18 to 20 oz.)

16 oz. cream cheese, room temperature

5 cups confectioners’ sugar

2 cups creamy peanut butter

4 large Grade AA eggs

2/3 cup of fresh drinking water

½ cup of crunchy peanut butter

¼ cup of softened butter

¼ cup of bacon grease

¼ cup of heavy cream

22 whole peanutsDirections
Place your bacon in a large, deep skillet and cook over a medium high flame or heat until browned consistently, approximately 10 minutes total, turning the bacon regularly to ensure that it is cooked consistent and does not burn.

When the bacon is cooked, drain the bacon slices of any excess bacon grease by patting it between double thick paper towels on a cool paper-towel lined plate.

Be sure to retain ¼ cup bacon grease and set it aside to cool.

Chop the bacon fine to medium fine.

Now pre-heat an oven to 350 degrees F.

Line your cupcake pans with paper liners.
Slowly and carefully beat the crunchy peanut butter, bacon grease, and butter with an electric mixer in a large bowl until light and fluffy.

Now add in your eggs, one at a time, allowing each egg to blend into the peanut butter mixture before adding the next one to the mix.

Carefully pour in the cake mix, along with as much fresh drinking water as necessary to ensure that the mix is incorporated in a consistent, smooth manner.

Now fold in 2/3 of the chopped bacon; mixing it just enough to evenly combine.

Carefully and slowly pour the batter into prepared cupcake pan, about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Now cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make your frosting, simply beat the creamy peanut butter and cream cheese together with an electric mixer until light fluffy.

Gradually stir in the confections’ sugar.

Mix in enough heavy cream to thin out the frosting, as needed.
Spread the frosting over the cooled cupcakes.

Sprinkle with the remaining 1/3 portion of chopped bacon, and top with a whole peanut.

Enjoy!

It seems like the concept (and execution) of bacon cupcakes is a popular one that just keeps spreading. Bacon Today has covered bacon cupcakes several times already. When you think about it, they really may be the perfect treat for any time of day. They have cake, frosting, and bacon. Plus, they’re usually bite sized, for when you want a salty-sweet treat but you just don’t want to bake, buy or eat a full-sized cake.

Friend of the site Mike Geno has opened our eyes to yet another version of bacon cupcakes. He found them over at Life with Cake, and they have an awesome twist – french toast! They taste like breakfast meat, but they also taste like breakfast bread! We can’t say enough good things about this new combo.

What’s more, the creators of the french toast bacon cupcakes credit Portland’s Voodoo Donuts for inspiring the creation. We love to see these kinds of connections building in the bacon community-at-large. Bring it together, friends. We can all be one bacon.

You can find more information and the full recipe at Life is Better with Cake.

– Mr. B

As my personal search for the perfect bacon cupcake recipe continues, I am excited that I keep finding other bacon lovers who have already integrated the two savory treats.

The folks over at Tee and Cakes in Boulder, Colorado have dedicated themselves to makin’ bacon at least once a week. Every Saturday they whip up a batch of Chocolate Bacon cupcakes and unleash them on a world that they understand deserves many more bacon desserts than it already has.

Bake-on, Tee and Cakes. We salute you.

– Mike

Photo Credit: http://en.wikipedia.org/wiki/Image:Bacon.jpg

Hot on the heels of our successful experiments with bacon brownies and bacon cinnamon rolls, I decided that I was going to try to make bacon cupcakes. And I will… eventually. But first I did a little search to see if anyone else had already done it. I thought I might find a good recipe to try or perhaps a warning against trying such a concoction.

Sure enough, it’s out there. The trusty San Francisco Yelp had a little blurb about some maple bacon cupcakes from the Cups and Cakes Bakery. According to one reader, ”Jesus has returned in the form of a half-dollar sized Maple Bacon cupcake.” Bold statement. Delicious nonetheless, I’m sure.

Have any of you been up to the Bay recently? Try one for yourself and send us a Smaste™ rating.

– Mike

photo credit: http://londonist.com/attachments/London_Talia/cupcakes081206.jpg