Who’s up for Chocolate Bacon Cupcakes? {with Candied Bacon, of course!}
Ingredients
Scale
for the candied bacon
- 200 g bacon
- ¾ cup brown sugar
- ¼ cup maple syrup
for the chocolate buttercream frosting
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
- 3 ½ cups confectioners (powdered) sugar
- ½ cup cocoa powder
- ½ teaspoon table salt
- 2 tsp vanilla extract or 1 teaspoon almond extract
- 4 tbsp milk or heavy cream
for the chocolate cupcake
- If you have a favorite chocolate cupcake recipe, go ahead and make it but you can also used a boxed chocolate cake mix
Instructions
- Candied Bacon: Coat each bacon generously with brown sugar. Drizzle with maple syrup and bake in the oven at 250ºC until it’s wavy and brown and sugar is dissolved and bubbling. It will harden once it’s cooled into room temperature.
- Chocolate Buttercream Frosting: Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl.
- Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
- Chocolate Cupcake: Make your chocolate cupcake like usual but add half of crumbled candied bacon pieces into the batter before baking.
- When cupcake has cooled into room temperature, pipe chocolate buttercream on top and sprinkle with candied bacon pieces.