This is a recipe I've been drooling over for months, but I never have buttermilk around so I kept putting off making them. Then a friend's birthday rolled around and I offered to make cupcakes as his present, and luckily he was just as enthusiastic about these as I was.
I'd say about half the people I told about this were completely grossed out by the idea, but some of them tried the cupcakes anyway, and I have to say, it really doesn't have a strong bacon flavor. These are just dark, dark chocolate cupcakes with a hint of something salty, so if you like chocolate covered pretzels or salted caramel, these are worth a try.
Dark Chocolate Bacon Cupcakes
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon unsweetened cocoa powder, for dusting
- Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top.
- 16 ounces bittersweet chocolate, chopped fine
- 16 ounces (2 cups) heavy cream
1. Place the chopped chocolate into the bowl of a food processor.
2. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes (or, like me, much longer).Just after frosting...
Overall the cupcakes went over quite well, but if I made them again I'd either add more bacon or leave it out entirely for a simple chocolate cupcake.
Last minute glamor shot!