I’ve got three words for you: maple, chocolate, BACON. If that doesn’t already sound amazing enough, how about we add one more word: CUPCAKES! Yes, this really is a thing. THIS IS NOT A DRILL PEOPLE!
And see? I kept my promise that it wouldn’t be all pumpkin-y things this Fall (although you gotta admit, that braided pumpkin bread was worth it, right?).
Now, I know there are probably a lot of you that are already on board with this, that are thinking, “Chocolate maple bacon cupcakes?! Sign me up for a dozen of these bad boys!” and I love you guys for that. You’re my cupcake besties. but there are probably a few of you that are a little skeptical.
My husband, who is definitely a lover of most things bacon, was one of those. He kept hovering around my skillet of bacon in the kitchen asking, “Are you really going to put that on cupcakes? Like, reeeeeeeeeally?” I know, it may seem a little unorthodox. But if it is, it’s deliciously unorthodox! One bite of these, and my husband was a believer. Welcome to the bacon-isn’t-just-for-breakfast club. We’ll be here all week.
- 1 oz. dark chocolate
- ½ cup boiling water
- 1 egg
- ¼ cup vegetable oil
- ½ cup milk
- 1 cup granulated sugar
- 2 oz. (about ½ cup) baking cocoa
- ⅔ cup all purpose flour
- ¾ tsp. baking soda
- 3 egg whites
- 6 oz. (3/4 cup + 1 tbsp.) granulated sugar
- 9 oz. (2¼ stick) cold unsalted butter, cubed
- 2 tbsp. maple syrup
- Maple syrup
- Cooked bits of bacon
- Preheat your oven to 350F/175C and line your muffin pan(s) with cupcake liners. In a small bowl, whisk together you dark chocolate and boiling water until the chocolate is completely melted. In the bowl of a stand mixer, whip your egg until frothy and lightened in color. On low, whip in your vegetable oil until well combined. Add your milk and sugar, and continue mixing until just combined. Add in the rest of your ingredients (including the bowl of water and chocolate) and whip until lump free. Pour your batter into your lined cupcake pans and bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out mostly clean.
- To whip up your maple frosting, whisk together your egg whites and sugar in the bowl of a stand mixer over a pot of boiling water. Cook the mixture, whisking occasionally, until the mixture is hot and the sugar has dissolved. Return the bowl to the stand mixer and whisk (using the whisk attachment) on high until the mixture has cooled to room temperature and holds stiff peaks. Switch to the paddle attachment, and begin beating the mixture on low as you add your cold cubs of butter. Once all of the butter is in, increase the speed to high and beat until a smooth frosting forms (this kind of frosting tends to get clumpy and curdled-looking before it gets smooth, so don't worry if it looks like you've over beat it). Add the maple syrup and beat until just combined.
- To assemble your cupcakes, spoon your frosting into a piping bag with a large round tip, and pipe onto your cooled cupcakes. Using a small spoon or offset spatula, create a small indent in the center of your frosting. Fill the indent with your bits of bacon and a little drizzle of maple syrup.
Chocolate cupcake recipe adapted from Miette