Allow cupcakes to cool completely before frosting.

Put butter and peanut butter in a bowl and beat until light and fluffy.

Add the icing sugar and beat to combine.

Add the remaining ingredients and beat until well combined. Add more cream or icing sugar, if needed, to reach the desired consistency.

Cover the bowl and place it somewhere cool for about half an hour before piping onto the cupcakes.

Preheat the oven to 190°c. Line a baking tray with aluminium.

Lay the bacon rounds on the tray, spreading them out so that none of the slices overlap.

Cook in the oven for 15 minutes, turn the bacon and cook for a further 3 minutes or until the desired crispiness is reached.

Remove from the oven and place on a piece of paper towel to help drain the fat off the bacon.

While the bacon is cooling, melt the chocolate using your preferred method.

Dip the bacon in the chocolate so that it is half-covered; alternatively, spoon the melted chocolate onto the bacon until the bacon is half-covered with chocolate.

Allow any excess chocolate to drip back into the bowl then place the chocolate on a tray lined with wax paper. Place the full tray in the refrigerator to set before using to top to the cupcakes.