Yes, you read that right. That is a chocolate cupcake, with peanut butter icing and bacon crumbles.  Together.  In one confection.  They actually weren’t bad.

I am not a big fan of bacon. Somewhere in my 20’s I discovered that I really don’t like pork. (I think my taste buds changed.) But I have one hold out. A favorite childhood treat is peanut butter and bacon sandwiches. Had I been introduced to these as an adult, I would have never have liked them. But it was such a special treat when I was little that the melty peanut butter and crunchy bacon on bread thing still makes me all warm and fuzzy inside. I’ve altered it as a grown up eating natural peanut butter on whole wheat tortillas or bread with crunchy facon instead of the real deal. It doesn’t matter, it’s still good to me.

So long story not so short, I knew bacon and peanut butter worked well together. Which is why, when I saw this article in the DCist last Friday, I knew these cupcakes had to be made for Samer’s birthday. He is, after all, the man who is currently making bacon infused vodka (just think “bloody mary” and you won’t be grossed out) and a self-proclaimed foodie. It was a perfect fit.

Chocolate Peanut Butter and Bacon Cupcakes:

INGREDIENTS
Buttermilk Chocolate Cake
~3 cups all purpose flour
~2 1/2 cups sugar
~1 tablespoon + 1 teaspoon baking soda
~1/2 teaspoon salt
~1 cup unsweetened cocoa powder, sifted
~1 1/3 cups canola oil
~1 1/2 cups buttermilk
~3 large eggs
~1 1/2 cups freshly brewed, hot coffee
~1 teaspoon vanilla extract

Peanut Butter Frosting
*Adapted from a recipe found in my 1970’s Betty Crocker cookbook
~1 1/5 cups unsalted natural creamy peanut butter
~1 cup confectioner’s sugar
~2 tablespoons to 1/2 cup non-fat milk

Topping
~ 5 slices applewood smoked bacon, thick-cut
~ Kosher salt

DIRECTIONS
Cake
Preheat oven to 350 degrees. Spray a cupcake pan with nonstick spray or use liners.

Place flour, sugar, baking soda, salt and cocoa in a large mixing bowl.  Using an electric mixer, mix ingredients on low to combine.  Keeping mixer on low, add oil, buttermilk and then the eggs one at a time. Add the hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla mixture until batter is smooth.  Marci’s Note: Batter will be VERY thin, thinner than you think a cake batter should be, this is OK.

Fill cupcake liners 3/4 full and bake for 16-18 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Makes ~30 cupcakes
(Recipe found here. You can go here to find cook times on a layer cake version of this recipe.)

Frosting
Mix peanut butter and sugar together and add milk to create desired consistency.  I wanted a very peanut buttery taste, so adjust sugar and peanut butter levels to your liking.

Topping
Fry bacon until crispy, but not burnt. Sprinkle bacon and salt on top of frosted cupcakes to taste.