Can you tell that I am obsessed with chocolate bacon bar, including chocolate bacon cupcake? I know that I already had one Chocolate bacon cupcake recipe on this blog, but what can I say, I still have many ideas of how to perfect it. So I went for it many more times. This is another recipe I love; I got the idea of adding a little bacon fat into the frosting from the book, “I love bacon” by Jayne Rockmill. I kept modifying this recipe again and again until I got this result that I really really like. This cupcake hold its shape well and taste amazing with a little hint of bacon. It was a huge success at the party.
- 2+1/2 cups all purpose flour
- 1 cup Dutch-process cocoa powder
- 2+1/2 cups sugar
- 2+1/2 teaspoons baking soda
- 1+1/4 teaspoons baking powder
- 1 teaspoon salt
- 2 large whole eggs, plus 1 large egg yolk
- 1+1/4 cups milk
- 1/2 cup plus 2 tablespoons vegetable oil
- 1+1/4 teaspoons pure vanilla extract
- 1 cup (8 oz.) CHUAO maple bacon chocolate bar, finely chopped
- 1+1/4 cups warm water
Preheat the oven to 350 ํF. Line a standard muffin tin with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt . Whisk together thoroughly until well-combined.
Mix warm water with CHUAO maple bacon chocolate bar. Set aside and keep warm. They don’t need to be well-combined.
Attach bowl to mixer fitted with the paddle attachment, add the eggs and yolk, the milk, oil, vanilla, and warm water mixture. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Spoon approximately 2 tablespoons batter into each lined cup or filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 18-22 minutes.
- 12 large egg yolks
- 4 slices 1/4-inch-thick bacon, diced into 1/4-inch pieces
- 4 cups pure maple syrup, preferably grade B
- 2 pound (8 sticks) unsalted butter, chilled and cut into tablespoons.
In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes. Using the mesh sieve to drain the bacon bits and pour the rendered bacon fat into the bowl. Set the bacon pieces aside for the final decoration.
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-bottomed 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, add 2-3 teaspoons bacon fat and continue beating until buttercream is fluffy, about 4 minutes.