Inspired by Bacon Maple Apple Donuts from Dymano Donut in San Francisco. I was determined to incorporate bacon into cupcake somehow. After doing some research, I realize that this idea has already been executed. I found ton and ton of this kind of recipes online. I tried a couple of them, but those “experiments” failed badly. Eventually I came across CHUAO maple bacon chocolate bar, and the light bulb just went off. Well, third time’s the charm. By using CHUAO maple bacon chocolate bar, I am able to taste bacon flavor in this cupcake without overwhelming it. Surprisingly, I like the subtle flavor of bacon in this cupcake, and the cupcake critic, my husband, finally approves it. By all mean, you can experiment with any other maple bacon chocolate bar that you can find from your supermarket. I am sure you will like the result just as well.
Maple Bacon Chocolate Cupcakes
- 3/4 cup (6 oz.) maple bacon chocolate bar, melted (see reference)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cup all-purpose flour
- 1 + 1/2 cup butter, room temperature
- 2 cup sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature
- baked crispy bacon for topping
Preheat the oven to 350 ํF. Line standard muffin tuns with paper liners. Sift & whisk together flour, baking powder, and baking soda. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, about 2 minutes. Add eggs, one at a time. Add melted chocolate. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until combined after each. Beat in vanilla. Spoon 2 tablespoons batter into each lined cup OR fill each cupcake liner halfway. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes.
- 6 large egg yorks
- 2 cups pure maple syrup, preferably grade B
- 1 pound (4 sticks) unsalted butter, chilled and cut into tablespoons.
In the bowl of a standing electric mixer fitted with the whisk attachment, mix egg yolks on high speed until pale and thick, about 5 minutes. In a small, heavy-botttomed saucepan; clip a candy thermometer onto the pan. Heat maple syrup, partially cover, over high heat and let the syrup bubble vigorously, without stirring, until it’s smooth and thick and reach 240 ํF (116 ํC) on the thermometer, about 15 minutes. Using a damp pastry brush, wipe down any sugar crystals that form on the pan sides. Remove from the heat. With mixer on medium speed, carefully pour the syrup in a slow, steady stream down the side of the bowl until it is completely combined, about 90 seconds. Continue mixing until the bottom of the bowl is only slightly warm to the touch, 5-6 minutes. Change to paddle attachment. Add the butter, a few tablespoons at a time, mixing until completely incorporated after each addition. Once all butter has been added, continue beating until buttercream is fluffy, about 4 minutes. References: