Chocolate Bacon Cupcakes with Maple Buttercream Frosting
makes 36 cupcakes
3/4 C cocoa powder
3/4 C hot water
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
3 C all-purpose flour
1 1/2 C butter, room temperature
2 1/4 C sugar
1 Tbsp vanilla extract
1 cup sour cream
1 1b bacon, cooked and crumbled (set aside about 1/3-1/2 c for topping)
(if you are piping the frosting, I recommend doubling the batch)
1 cup of butter, room temperature
1 tsp vanilla extract
1/2 tsp maple flavoring
1 lbs powdered sugar
1/3 c maple syrup
2 Tbsp milk
Preheat the oven to 350 and line cupcake tin with beautiful liners (cause we all know that the liner makes the cupcake taste better. Am I right?).
Mix the hot water and the cocoa powder together with a fork and set aside. Meanwhile, mix or sift the dry ingredients together. In a mixer, combine the butter and sugar. Mix until the butter is light and fluffy – I usually go a full five minutes! Add the eggs one at a time. Then add the cocoa/water mixture and vanilla. Mix really well. Next add a little bit of flour, mix. Then, a little sour cream and mix. Basically, what you want to do is add flour, sour cream, flour, sour cream, flour. Mix just until combined between each addition. Finally, add your bacon crumbles (except for the part set aside for topping).
From experience, don’t fill the cupcakes more than 3/4 full. They turn out the perfect height at 3/4 full.
Bake at 350 for 20 minutes or until they are done. Let them cool completely before frosting.
In your mixer, mix the butter for about 5 minutes – or until light and fluffy. Then add the maple syrup, vanilla extract and maple flavoring. Mix really well. It takes a minute for the ingredients to incorporate into the butter. Slowly add the powdered sugar. Mix the powdered sugar in really well. Once it’s nice and fluffy, add the milk and combine well.
Try not to eat all of them. They are pretty darn good!