Best. Cupcake. Ever.

Those are the words spoken to Sean regarding my newest creation...(Since I send most of them to his office, I don't get most of the accolades. I have to try to live vicariously.) He told me feedback for these cupcakes was off the charts. That people who never really speak to him were stopping by his office to tell him how great they were. That they were gone in record time. What are these cupcakes of awesomeness? I haven't come up with a name for them yet (I like BopCakes in honor of my dad--long story on the nickname), but here's a description:

Start with a slightly spicy hint-of-maple cake (made with rum, freshly-grated nutmeg, a touch of black pepper, and maple), a light maple buttercream (also with fresh nutmeg), and topped with a generous serving of caramelized maple and black pepper bacon. Yup. That's right. Bacon. Incredible. Ab-so-lutely incredible. Breakfast in a delectable paper liner.

And now I'm going to step on my soap box.  I've heard for a long time that "real" cooks use freshly ground nutmeg each time they cook.  They grate the little brown "nut" over a zester each time. "Psh..." I thought. "Really. Whatever. I bet you can't tell the difference."

Well, the last time we were in Seattle, I stopped by Market Spice at Pike Place Market and picked up about 15 little nuts. They last forever, basically, if kept in a good container. "What the heck," I thought. "Food Network has never really steered me wrong."

Oh. My. Gosh. HUGE difference. Gigantic. It's like they're not even the same spice as the pre-ground stuff you pick up in a plastic jar. I had no idea. I've been royally schooled. So if any of you out there care enough to buy some whole nutmeg at a spice shop or online, and a lemon zester or something similar for about $6, prepare to be amazed. If not, well... I won't tell.

But I'm still missing a name for these cupcakes of bacony awesomeness.  Any thoughts?