Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Er...not sure what to say about this, other than I had to be legitimately insane... Lol

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Artery clogging, mouth droolingly devinely delicious cupcakes with an Elvisian twist from the kitchens of chrismukkah

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...While he did not realize it, blimpwolf had already cooked a recipe that I was going to cook...eventually, dammit! :P Can't believe I missed out on making those ma'amouls *grr*

Well, you know what they say about revenge being a dish best served cold...or at least with these guys...serve at room temp !

Banana Cupcakes with Cream Cheese Frosting
(or, Fat Pangolin...er...Fat Elvis Cupcakes :P)

From: http://www.blissfullydelicious.com/.....eese-frosting/

Ingredients

5 - 6 strips of BACON (low salt is more preferable)
1/4 cup dark brown sugar

2-2/3 cups All Purpose Flour
1 1/4 tsp Baking Soda
1/2 tsp salt
1-1/2 sticks butter
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla extract (used 1 1/2 tsp dark rum...very optional)
2 ripe bananas, mashed
1/2 cup buttermilk (milk or coconut milk can be used here as well- I used milk but if you are lactose intolerant go with almond milk))
1 cup shredded coconut (optional, I added in)

Directions

First...cook the bacon!

Turn your oven on at 350 F and leave it on- find a small cookie tray/pan, line it with parchment paper, then put those strips of BACON on the paper- rub both sides with the sugar, and bake for about 10 minutes, let cool.

RESIST THE OVERWHELMING URGE TO EAT SAID CANDIED BACON :P

What I also did was, use a pizza cutter and just slice up the BACON every which way, and put it aside in a small bowl for later.

THEN...

Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla/rum. The mixture will be silky smooth – add banana and lower the speed. (I found it easier to just mix this by hand- also, if you still have a bit of flour at the bottom, just add a tablespoon of water (or more, until you reach the desired consistency)

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Alternatively, you can also bake these as layered cakes, pour into (2) 9-inch pans, and bake for 45 minutes. Cool for 5 minutes in pan before inverting on wire rack to cool.

The cupcakes can be stored in room temperature for up to 2 days, or they will become dense and unappealing!

Yield: ~18 cupcakes
Adapted from Baking: From My Home to Yours by Dorie Greenspan

Peanut Butter Cream Cheese Frosting:

Ingredients

4 ounces unsalted butter, softened (One stick, or 1/2 cup)
4 ounces cream cheese, softened (went with 8 ounces- that is, the whole block)
2 cups powdered sugar
1 teaspoon vanilla extract
2 - 3 heaping tablespoons of all-natural peanut butter

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract and peanut butter.

AND...chocolate sauce...basically, get a double boiler- one pot gets the water, the second pot- gets 1/2 cup half and half, and one whole bag of semi sweet chocolate chips. Bring the water down to a low simmer, and KEEP STIRRING the sauce until you get a smooth consistency.

SO....what we have here is this...

A very fattening banana cupcake...

Topped with the peanut butter frosting... stop there? Oh nooooooo...

Then the BACON... keep going? Suuuuure...

And THEN finally, cover with the chocolate sauce :P

*dies* I have no regrets !!!

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