Make Bacon Cupcakes

Cupcakes are delicious. Bacon is delicious. Why not combine two great things to make an amazing flavor combination? It may sound unusual at first, but give it a try before denouncing it as odd...it's quite possible you'll become a devotee!

Ingredients

Maple Bacon Cupcakes:

  • 1 ½ cups sifted all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • ½ teaspoon salt
  • ¾ cups unsalted butter, softened butter at room temperature
  • 1 cup sugar
  • 1 ½ teaspoon vanilla extract (essence)
  • 3 large eggs
  • Maple syrup
  • Half-and-half
  • 6 strips bacon, fried well
  • 8 ounces (226 grams) cream cheese
  • 1 cups of sifted confectioner's sugar (icing sugar)
  • 5 tablespoons brown sugar

Chocolate Bacon Cupcakes:

  • 12 slices bacon
  • 2 ½ cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • 1 cup cold brewed coffee, strong
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 tablespoon unsweetened cocoa powder
  • Extra unsweetened cocoa powder for dusting

Steps

Maple Bacon Cupcakes

  1. Prepare making the cupcakes. Preheat the oven to 325º Fahrenheit or 163º Celsius. Arrange the cupcake paper liners in the cupcake or muffin baking pan.
  2. Combine the dry ingredients. Whisk together the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt in a large mixing bowl. Mix well.
  3. Cream the butter well. Cream the one stick of butter, the brown sugar, and the white sugar with a mixer on low speed for 6 to 8 minutes. Cream until well combined.
  4. Add the vanilla extract and eggs. Add the vanilla and eggs to the mixture and continue to mix. Scrape the sides of the bowl frequently with a rubber spatula. Continue mixing until the mixture is light and fluffy.
  5. Slowly pour the flour mixture, maple syrup, and half-and-half. Add ⅓ of the flour mixture, ⅛ of a cup of maple syrup, and ¼ cups of half-and-half to the cream mixture. Mix until everything is combined thoroughly.
  6. Repeat. Add another ⅓ of the flour mixture along with another ⅛ of a cup of syrup and ¼ of a cup of half-and-half to the cream mixture. Mix once more.
  7. Add the rest of the flour mixture and stir until all the ingredients are combined. Insure there are no flour streaks.
  8. Add the bacon. Slice the 6 strips of bacon into bits and pour them into the cupcake batter. Fold into the mixture.
  9. Pour the batter into the muffin tins. Use an ice cream scoop to pour the batter in the muffin tin. Each cup should be filled about ¾ of the way.
  10. Bake for 40 minutes. Have the cupcakes bake and allow them to cool for about 5 minutes on a wire rack.
  11. Make the frosting. Mix the cream cheese and remaining butter together until creamy. Add confectioner's sugar, 1.4 cup of maple syrup, and a teaspoon of cinnamon. Beat until combined.
  12. Frost the cupcakes. Use a rubber spatula to evenly spread the frosting on the cupcakes. Sprinkle them with chopped bacon. Serve and enjoy!

Chocolate Bacon Cupcakes

  1. Prepare making the cupcakes. Preheat the oven to 375º Fahrenheit or 190º Celsius. Prepare the cupcake or muffin pan by arranging the cupcake liners on it.
  2. Cook the bacon rashers. Place into the skillet and cook over a medium to high heat. When browned, removed from the skillet, drain and set aside.
    • When cooled, slice the bacon into small pieces for adding to the cake mix and topping.
  3. Add the dry ingredients. Add the sifted flour, ¾ cup of cocoa powder, sugar, baking soda, baking powder and salt to the large mixing bowl. Mix to combine.
  4. Add the eggs, coffee, buttermilk, and oil. Form a well in the center of the dry mixture. Crack the eggs and add, along with the cold coffee, buttermilk and oil. Stir until just blended.
  5. Sprinkle ¾ of the chopped bacon into the cake batter.
  6. Pour the batter into the prepared cake cases or silicone cups. Use a tablespoon or ice cream scoop to help transfer the batter. Keep the batter to an even level in each cupcake case.
  7. Bake the cupcakes. Place the baking pan in the oven. Bake for 20 to 25 minutes or until the tops of the cupcakes spring back to the touch.
  8. Have the cupcakes cool. Remove from the oven. Leave the pan on a wire cooling rack to cool for about 5 minutes..
  9. Frost the cooled cupcakes. Frost with a chocolate frosting. Sprinkle the remaining chopped bacon pieces over the top. Finish with a dash of cocoa powder.
    • Alternatively, instead of chopping the last quarter of the bacon into fine pieces, cut in small, neat slices. Dip each slice into melted chocolate and allow to set. Then add a slice or two to the top of each cupcake. This looks refined and tempting.
  10. Finished.



Tips

  • Use a toothpick to test if the cupcakes are done cooking. Simply insert a toothpick into the cupcake, and if it comes out clean, the cupcake is ready for eating.
  • Add chopped bacon bits in the frosting for a better taste and decorative look.
  • Use white chocolate for your bacon strips as a fun substitute for your cupcakes.

Warnings

  • Avoid over-baking the cupcakes. If you are to going to step away for some time; place a timer so you don't forget the cupcakes while they are baking.
  • Avoid adding too much salt when frying you bacon strips or your cupcakes will have an unpleasant taste.

Things You'll Need

  • Mixing bowl and mixing implements
  • Large, deep skillet
  • Cupcake paper liners or silicone cupcake cups
  • Cupcake tray
  • Toothpick (optional)

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Sources and Citations

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