Fat Elvis Cupcakes

This is another good use for those never eaten bananas. 

For candied bacon:
1/4  lb of thick cut bacon
1/2 to 1 cup dark brown sugar
Turn oven on to 450.  Put parchment paper on your cookie sheet (for the love of god do not skip this step unless you feel like throwing out your cookie sheet because you will NEVER get it clean otherwise) and lay bacon out on it.  Spread bacon with brown sugar and bake for 10-20 mins according to the thickness of your bacon (the package should say how long you want to cook it in the oven for) and/or until it smells done.  Remove from the oven and place on a plate (do NOT put on papertowel, it will stick and make a mess) to cool.  You can do this bit up to several days before and store it in the fridge, but if you do you want to make extra bc some will inevitably disappear.

For cupcakes:
3-4 ripe bananas
1/2 stick butter
1/2 cup brown sugar
1/2 cup white sugar
2 eggs, separated
1 1/2 cups flour
splash of vanilla
pinch each of salt and baking soda
the candied bacon you made, chopped up into bits (I recommend using kitchen shears instead of a knife)

Preheat oven to 350 and get out some muffin tins and line them with cupcake liners.  Cream butter and sugars using an electric mixer until smooth.  Add egg yolks and vanilla and incorporate those.  Mash your banana in a separate bowl until it is very very smooth, and then mix that into the butter/sugars/egg yolks.  Mix in flour, balking soda, and salt at this time.  Take the egg whites and beat them until stiff peaks form so that you can incorporate some airyness into your cupcakes (you can skip this step if you want, but if you do your cupcakes will have a very pronounced banana bready texture instead of a cupcakey one.  If you don't care about texture just add the whole eggs in the step above.).  Fold in egg whites and candied bacon gently.  Fill your cupcake liners and bake approximately 30 mins. 

Peanut Butter Frosting
1/2 stick butter
1/2 cup peanut butter (Use the natural sort with just peanuts and maybe some salt in it. These cupcakes are already full of sugar and fat, they don't need random chemical nonsense also.. if you want that sort of thing in your baked goods you can just buy them at the store instead of making a mess of your kitchen really. Also, using sugary pb here makes for super cloyingly sweet icing instead of rich decadent icing.)
3 cups confectioners sugar
1-2 tbl milk or cream

Mix the butter and peanut butter with your beater until smooth.  Slowly incorporate the sugar and beat until it is nice and fluffy and light (about 10 mins) adding milk or cream if needed to get the texture perfect.

Make sure to let your cupcakes cool before you frost them or it will literally melt off of them and make a gooey mess.  Take to a bake sale and surprise people with your bacony genius or something as you do not want a batch of these sitting around your house!