Elvis Cupcakes

(adapted from Butter Cafe & Bakery)

Makes 18 cupcakes



13 slices bacon

8 tablespoons (1 stick) unsalted butter, cut in 4 pieces

2 ounces bittersweet chocolate chips

1/2 cup creamy peanut butter

1/2 cup cocoa powder

3/4 cup flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

2 ripe bananas

3/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup creme fraiche


Preheat oven to 400 degrees. Line a sheet pan with foil, and lay the bacon slices on it in a single layer.

Cook the bacon in the oven for about 15 minutes, turning the slices over every 5 minutes.

Transfer the bacon to a paper-towel lined plate, and pour the bacon fat into a small bowl, and reserve.

Turn the oven down to 350 degrees, and line a muffin pan with cupcake papers.

Finely chop 10 slices of the cooked bacon. Cut the remaining 3 slices into strips for decorating the cupcakes.

Bring about 1 inch of water to a simmer in the bottom of a double boiler.

Combine butter, chocolate, 1 tablespoon of the bacon fat (save the rest for the frosting), peanut butter, and cocoa powder in top pan of double boiler. Set top pan over simmering water.

Heat until butter and chocolate are melted, and whisk until smooth.

In a small bowl, whisk together the flour, baking powder, and baking soda.

In bowl of stand mixer fitted with whip attachment, whisk eggs. Add in bananas, sugar, finely chopped bacon, vanilla, and salt, and continue mixing until well combined.

Add chocolate mixture, and whisk until smooth.

Add one-third of the flour mixture, and mix until combined.

Whip in creme fraiche until smooth.

Add the rest of the flour mixture, and whisk everything together until smooth.

Add two medium scoops of batter to each cupcake cup.

Bake 15 to 17 minutes, or until toothpick inserted in center of cake comes out clean.

Let cool in pan on wire rack for 5 minutes, and then transfer cupcake to wire rack. Re-line pan with cupcake papers, and scoop remaining batter. Bake as directed above.



1 cup Crisco

1/4 cup water

Leftover bacon fat

1 ripe banana

2 cups confectioners' sugar

Bacon strips (reserved above)

Red food coloring


In bowl of stand mixer fitted with whip attachment, whisk together Crisco, water, bacon fat, and banana.

Sift sugar into mixture, and beat until smooth.

Add red food coloring to desired liking.

Pipe frosting onto cupcakes, and top each cupcake with a piece of bacon.

-Delicious Dishings