Preheat Oven to 400 degrees. Line a mini-muffin pan with paper liners. In a large pot of salted water, bring 2 potatoes, peeled and cut into 1 inch chunks, to a boil over medium-high heat. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain and return to pot, and mash until smooth. In a skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 small onion, finely chopped, and cook until translucent, 2 to 3 minutes. Set aside. In a large bowl, combine 3/4 cups coarsely crumbled corn bread and 2 tbsp buttermilk. Let stand for 5 minutes, or until the liquid is absorbed. Add the onion, alb ground turkey, 1/4 cup BBQ sauce, 1 egg and 2 tbsp chopped fresh parsley and mix with clean hands. Fill muffin cups with the turkey mixture. Cut 2 thick-cut bacon slices crosswise into 1 inch strips. Top each cup-cake with a bacon slice. Bake until the bacon is crisp and the meat is cooked through, 20 to 25 minutes. Cool for 5 minutes. Use a pastry bag or butter knife to "frost" each cupcake with the mashed potatoes.