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Peanut Butter Bacon Cupcake

Reviewed: Jun. 10, 2013
This is a very rich cupcake. I found that the bacon pieces in the cupcake itself tend to get crunchier with the baking and some pieces became very chewy because of that. I don't like crunchy peanut butter, so I used smooth and just added chopped walnuts. And the frosting...I used 1/2 the recipe and still had maybe 2/3 cup left over. Really bad proportions on the frosting. And, because of the cream cheese in the frosting, they absolutely need to be refrigerated. I really don't see the need for the bacon grease, doesn't add much flavor but I could feel my arteries hardening with every bite. I feel that you don't need to use fried bacon...the Hormel real bacon pieces would do just fine, and the recipe itself is really overpowered by all the peanut butter. The bacon flavor gets lost, with the exception of what's in the frosting. If I ever make these again, I will leave out the bacon grease, nuts and make a buttercream frosting, otherwise it's just like eating a hunk of peanut butter. This recipe definitley needs 'tweeking.' I didn't tell my husband what was in it, and he didn't see the bacon on top as I pushed it into the frosting. He said it tasted like a soft peanut butter cookie, and was surprised it had bacon in it, until he ate more of the frosting.
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