This is not an error, nor is it a hoax. Every one loves bacon and who doesn't love chocolate???? I found the perfect recipe that unites the two and I have tweeked it a little. DRUM ROLL....A BACON CHOCOLATE CUPCAKE :) This chocolatey goodness of a cupcake is so yummy and fun to make! A couple weeks ago I had a couple people over for a jewelry party and decided to make cupcakes (the boxed kind) for this event. I suddenly had this sudden urge to make and create cupcakes and decided I was going to search for an original recipe that would make me a real risk taker in the cupcake world. I came across this recipe from
http://allrecipes.com/Recipe/Dark-Chocolate-BaconCupcakes/Detail.aspx and felt like a real dare devil as I was making this chocolate treat. The cupcake fulfills all your chocolate desires, it has dark chocolate, milk chocolate shavings, and cocoa powder in the frosting! Throughout the cupcake you'll find bits of bacon and a couple bits on top of it all. The saltiness/sweetness of the bacon paired with the rich dark chocolate, sweet milk chocolate, powdered sugar, and coffee all make for a heavenly taste of goodness! Below is the recipe with a few of my personal touches and changes, trust me this is a must try recipe and best of it all it's made from scratch.
INGREDIENTS
6-12 slices of maple bacon
2 cups all-purpose flour
3/4 cup cocoa powder
2 cups white sugar
brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon cocoa powder, for icing (optional)
1 can of whipped buttercream or vanilla icing (optional)
1 hershey's milk chocolate bar
Confectioner's sugar
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a baking sheet or rack (lined with foil) and put in the oven. After 5-10 minutes sprinkle some brown sugar on the slices. Once the bacon is halfway cooked turn and sprinkle more brown sugar. Cook until cooked, brown, and crispy. If you have to place the bacon in the broiler for 10 seconds to brown, do so. Drain and pulse in a blender (you want the bacon to have a crumb consistency), set aside. Place your chocolate bar in the freezer.
- In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center. Meanwhile mix the wet ingredients together in a separate bowl (eggs, coffee, buttermilk and oil) and pour into the well. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Also, take your chocolate bar and grate into batter, much as desired. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. For the frost see below* Sprinkle reserved bacon crumbles on top, grate a generous amount of chocolate and dust with confectioner's sugar.
FROSTING
Take your standard whipped buttercream or vanilla frosting (or you can substitute chocolate frosting-but the buttercream is amazing) and mix in 1 tbls of cocoa powder. Mix the frosting until it becomes light brown (add more cocoa powder if need be). Eat and enjoy!
CARROT CUPCAKE
Ingredients
-2 cups of brown sugar
-2 cups of flour
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp of salt
-2 eggs
-1/3 cup of milk
-1/3 cup vegetable oil
-1 tsp of vanilla extract
-2 cups of shredded carrots
-1 1/2 ts of cinnamon
-1/2 tsp nutmeg
-grated ginger
-chopped nuts (optional)
DIRECTIONS
- Preheat oven to 375 degrees F (190 degrees C). Mix all the dry ingredients together (brown sugar, flour, salt, baking soda & powder) in a large bowl. Make a well in the center. Meanwhile mix the wet ingredients together in a separate bowl (eggs, milk, oil, vanilla extract, cinnamon, nutmeg) and pour into the well. Stir just until blended. Mix in the shredded carrots and the grated ginger. Also, mix in the nuts, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. For the frosting see below* Sprinkle the tops of the cupcakes with nuts.
Frosting :)
-cream cheese
-sugar
-vanilla extract
Directions:
Beat all ingredients in a medium bowl for about 2-3 minutes. Place in the refrigerator for 15 minutes and then frost your cupcakes.
Food for thought **** Place a pot with hot water next to your cupcake pan while your cupcakes are cooking in the oven. This will moisten the cupcakes and make them delectable. Bon appetite!
