i have a friend, cy, who eats like no one i’ve ever seen. he’s happiest in a state of food coma, stomach contentedly protruding and eyes drooping shut. he readily devours the leftover baked goods i bring to school on a daily basis. unless they contain a trace of banana. the curved, yellow, potassium-rich fruit is his arch nemesis.
for cy’s birthday last year, i made him a lemon cake with lemon frosting (his favorite) and hid a few slices of banana between the layers. the rage and betrayal he felt upon finding them was.. alarming. i felt super bad.
so today, i was planning on making ‘elvis’ cupcakes – peanut butter and bacon frosting on a BANANA base – but a flashback to cy’s reaction reminded me that banana-haters do exist, and maybe they want a recipe with peanut butter and bacon sans the banana.
makes twelve cupcakes
for the cupcakes, i used my trusted dark chocolate cake recipe and baked them for half an hour.
frosting (adapted from brown eyed baker):
- 1 cup icing sugar
- 1 cup creamy peanut butter (Jif is best)
- 5 tbsp butter, softened
- 3/4 tsp vanilla
- 1/4 tsp kosher salt
- 2 tbsp heavy cream
- 2 slices cooked bacon, crumbled
beat the sugar, peanut butter, butter, vanilla, and salt until well-combined. add the cream and beat until silky. fold in almost all of the bacon, reserving some to sprinkle on top.
to assemble, spread the frosting on the cupcakes with a knife or offset spatula and sprinkle on some more bacon. a glass of milk is mandatory with these.