Bacon, In Cupcake Form

You knew it was coming. Because we’re a food blog with bacon in the title. Because everything is better with bacon. Because we can!

Last week marked the birthday of Miss Kitty, a fabulous Denver rock and roller. In celebration, I made cupcakes which were sent to a show her band played that night.

I am not a baker. I mean, clearly, I am capable of baking. But I am not a baker in the sense that I cannot (yet) just make up a recipe on the spot (especially at altitude) and have it taste amazing (unless it’s a southern dish like cobbler or pie, which doesn’t scare me in the slightest).

But using the power of the internet (such a magical place!) I found several recipes that I kind of combined to make what is below. These cupcakes were dark and delicious (but I will warn you, they will dry out if you don’t keep them in tupperware).

Dark Chocolate Bacon Cupcakes w/ Vanilla Buttercream Frosting and Bacon Sprinkles

Dark Chocolate Bacon Cupcakes:
–1 bag of dark chocolate chips/chunks
–3 sticks butter at room temperature
–2 1/4 cups sugar
–8 eggs
–1 1/4 cup flour
–1/4 cup unsweetened cocoa powder
–1 1/2 tsp baking powder
–pinch of salt
–1/2 pound uncooked bacon

Preheat oven to 350 degrees. While oven is pre-heating, cook the bacon until crispy. Drain, and chop the bacon into small pieces and set aside.

Place chocolate chips and butter in a metal bowl and put the bowl over a saucepan of simmering water to create a double-boiler. Stir until everything is melted (see photo above). Once melted, remove the bowl from the pan and stir in the sugar. Allow the mix to cool for 10 or so minutes.

Once the mixture is cool beat with a mixer (electric or stand) for a few minutes. Add the eggs one at a time, beating for 30-or-so seconds between each egg.

In a separate bowl, whisk together flour, cocoa powder, baking powder and salt. Add the dry mixture to the chocolate/egg mixture and mix on low or stir until dry ingredients are just incorporated.

Add the bacon and stir. Scoop the batter into cupcake sleeves to about 2/3 fullness. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle of the middle cupcake comes out clean. Let cool for a few minutes and then transfer to a cooling rack.

While the cupcakes are baking it’s time to make the frosting!

Vanilla Bean Buttercream with Bacon Sprinkles
–4 slices bacon
–10 TB softened unsalted butter
–1 1/2 tsp vanilla extract
–1 TB heavy cream
–1 1/4 cups powdered/confectioners sugar
–pinch of salt

We made this frosting by hand, but you can use a standing mixer also.

Cook the 4 strips of bacon until crispy. Chop into small bits and set aside.

In a mixing bowl, cut the butter with 2 knives until choppy. Then, using a spoon or spatula, mix the butter vigorously until smooth. Add in the sugar and the salt. Continue mixing/beating until fully combined. Add in the vanilla extract and heavy cream and mix some more until all blended. Beat until frosting is fluffy. Yum!

Frost the cooled cupcakes. Add the bacon sprinkles to the top. EAT!

, , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

One Comment

  1. Kitty Vincent
    Posted February 8, 2010 at 5:18 am | Permalink

    Have I mentioned that I love seeing my name in your column? also, if I had not told you yet, your cupcakes were friggin fabulous! Thank you so much for the wonderful birthday treat. They were also a big hit with Adam Franklin from Swerevdriver and his brit companions. Nothing makes an indie-rock show like bacon cupcakes. You are brilliant.

    ~Kitty Vincent

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>