….need I say more?
I was craving something sweet and salty today, so I did what any woman would do, I searched for a bacon cupcake recipe. I found one recipe that stood out, but the reviews were mixed, so I used my standard dark chocolate cake recipe, and made cream cheese frosting infused with some of the bacon fat. These cupcakes are everything a dessert should be: sweet ,chocolaty, and just a little bit salty.
Cupcake Recipe – Makes 12 standard
6 slices bacon
1 cup all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold, esspresso
1/2 cup plain yogurt – I use Greek Yougurt
1/4 cup vegetable oil
Preheat oven 350 degrees. Cook bacon over medium-high heat until evenly brown. Drain, crumble and set aside. (reserve 2 TBS – refrigerate)
In bowl of electric mixer, using paddle attachment, stir together the flour, 1/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the egg, coffee, yogurt and oil. Mix until just blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, about 2/3rds full..
Bake until toothpick inserted in center comes out clean 20 to 25 minutes. Cool completely and ice with frosting, top with crumbled bacon.
Bacon Infused Cream Cheese Icing
4 oz cream cheese at room temperature
1 stick of unsalted butter at room temperature
2 TBS reserved bacon fat (chilled)
3 cups powdered sugar
1 tsp vanilla extract
1 TBS milk
In electric mixer using paddle attachment, mix cream cheese, butter and bacon fat until creamy. Add powdered sugar, and vanilla. Mix until smooth. (Add milk if frosting seems too stiff. )