Ok, these cupcakes are kind of hardcore.
I mean, there’s meat on them.
Bacon, specifically.
And when you add bacon to desserts not only do they turn hardcore, but they suddenly they become interesting to men.
So what I am saying is that if you’re looking for a man, maybe make a bacon necklace or something. Just an idea.
I asked on facebook a while back if you thought bacon belonged on dessert and the decision was split about 50/50…
So I decided to make some cupcakes where the meat is not totally necessary.
Optional meat.
There is a lot going on with these cupcakes…They’re Chocolate Chip Banana Cupcakes, with Peanut Butter Frosting topped with Brown Sugar Candied Bacon.
They’re a literal and figurative mouthful.
And if bacon on a cupcake isn’t your thing you can totally get your garnish on with a pretzel…
See?
So let’s get this party started…
First you will need some mashed bananas.
Hello…it’s a banana cupcake.
Also, I use this “Cultured Buttermilk Blend” for a lot of my cake baking that calls for buttermilk…It lasts for a while and I don’t always have buttermilk on-hand.
Mix up your cupcake batter…
Then add in your mashed bananas…
And finally some mini chocolate chips…
Coating the chips in a little flour helps them not sink to the bottom.
Fill your liners up about 2/3 full and bake away!
Here’s how they will look when they’re done…
Now let’s get to the meat of the cupcake…
Line a baking sheet with foil and then place a cooling rack inside the pan.
Mix up some dark brown sugar and a little bit of pepper in a shallow dish…
Coat your bacon in the sugar mixture.
And place it on your rack in a single layer.
Here’s the deal..while this is baking it might smoke a little…so turn your vent on. When the sugar melts and drips, it can get a little smelly-ish. Just a warning.
And only if you’re feeling meaty, garnish your cupcake with the sweet, candied bacon.
Or just say no and stick a few pretzels on there…either way, you’re gonna love this cupcake!
Chocolate Chip Banana Cupcakes with Peanut Butter Frosting
Description
makes 20 cupcakes
Ingredients
Cupcake
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1 cup mashed, ripe bananas (approx 3 bananas)
- 3/4 cup mini semi sweet chocolate chips, tossed in 1 Tbsp flour
Peanut Butter Frosting
- 1/2 cup butter, room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tsp vanilla
- 2–3 Tbsp heavy cream
Candied Bacon (optional)
- 1/3 cup packed dark brown sugar
- 1/8 tsp ground black pepper
- 10– 12 slices center cut bacon
Instructions
Cupcakes
- Preheat oven to 350°
- Line muffin pan with cupcake liners. Set aside.
- Sift together flour, baking soda, baking powder and salt. Set aside.
- In your stand mixer cream together your butter and sugars on medium-high speed until well combined, about 2 minutes.
- Add in eggs and vanilla and continue mixing until mixture is incorporated, about 1 more minute, scraping the sides of the bowl when necessary.
- Turn mixer to low and add in dry ingredients and buttermilk until combined. Pour in your mashed banana, combining well and then finally your chocolate chips.
- Fill each liner about 2/3 full and bake for 20-25 minutes until centers are set.
- Transfer cupcakes to wire rack to cool completely before frosting.
Frosting
- In you mixing bowl combine butter and peanut butter, beating on medium-high speed until creamy. Turn mixer to low and add in powdered sugar, vanilla and heavy cream. Turn mixer back up to medium and beat for 2-3 minutes until frosting is very smooth.
Candied Bacon (optional)
- Preheat oven to 400°
- Line a baking sheet (with sides) with foil and place a similarly sized cooling rack in the pan.
- In a medium, shallow sized bowl combine your brown sugar and pepper. Add the bacon strips 2 at a time and coat them evenly with the sugar mixture. Place them on the wire rack and top with any leftover sugar.
- Bake for 25 minutes until browned.
- Cool slightly before chopping for garnish.
Notes
Bacon can be stored in refrigerator for up to a week in an airtight container.
Cupcakes don’t have to be refrigerated and are good for up to 2 days.
adapted from The Butch Bakery
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Helpful tip… Out of buttermilk?
Holy wow. I love both versions of these cupcakes. Sweet & salty heaven!!
I think that these would be ideal for our house. I love banana choc chips cupcakes and my boyfriend is obsessed with bacon!
BACON!!! I don’t see how it could be bad. I’ve tried a bacon chocolate bar and it was delicious! Plus, it looks really pretty on those cupcakes!
PS…I’m always intrigued by that little man on the buttermilk container. I’m buying it next time I’m at the store. Thanks for the rec! 🙂
Not much of a fan of bacon on desserts, but I could totally go for a couple of those pretzel ones! 🙂
I can’t stop staring at that bacon!
I love all these different components!
As with all of your recipes, these look amazing. Can you please tell me where you get the cupcake liners used in the main picture? I like the look of them and haven’t been able to find them online. Thanks!
see I think the cupcakes sounds amazing, but the bacon, that is actually the part I really want to try!
Sounds like I totally need to make myself a bacon necklace and find me a man! Love the cupcakes and love the idea of brown sugar bacon!