DARK CHOCOLATE BACON CUPCAKES
These adventurous cupcakes were a challenge by friends that turned into a great success. Use extra-smoky bacon to really get the salty, rich flavor. -Sandy Ploy, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 22 cupcakes.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon., Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.
Nutrition Facts : Calories 354 calories, Fat 18g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 535mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 8g protein.
DARK CHOCOLATE BACON CUPCAKES
THIS IS FOR ALL THE BACON LOVERS AND CUPCAKE CREATORS...I THOUGHT OF SO MANY JAP MEMBERS WHEN I FOUND THIS ONE...
Provided by Kimi Gaines
Categories Cakes
Time 30m
Number Of Ingredients 11
Steps:
- 1. PREHEAT OVEN TO 375F.
- 2. PLACE BACON ON A BAKING SHEET AND COOK IN OVEN TILL CRISP. REMOVE AND DRAIN ON PAPER TOWELS
- 3. IN A LARGE BOWL, STIR TOGETHER FLOUR, 3/4 CUP COCOA POWDER AND SALT. MAKE A WELL IN THE CENTER AND POUR IN EGGS, COFFEE, BUTTERMILK AND OIL. STIR UNTIL JUST BLENDED. MIX IN 3/4 CUP OF CRUMBLED BACON, RESERVING REST FOR GARNISH. SPOON THE BATTER INTO THE PREPARED PAPER CUP LINERS, DIVIDING EVENLY.
- 4. BAKE FOR 20-25 MINUTES OR UNTIL CAKE SPRINGS BACK. COOL IN PAN AND THEN WIRE RACK. FROST WITH YOUR FAVORITE CHOCOLATE FROSTING AND GARNISH WITH A PIECE OF BACON.
DARK CHOCOLATE CUPCAKES
Treat the chocolate lovers of your family with this delicious cupcake - a perfect baked dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
- In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
- Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
- Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
- Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Cupcake, Sodium 290 mg, Sugar 23 g, TransFat 1/2 g
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- Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl. Toss the baconin the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop 6 pieces of the bacon; set aside.
- Meanwhile, make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth, then set aside to cool, about 15 minutes.
- Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth. Add the flour mixture and continue whisking until combined.
- Line a 12-cup muffin pan with paper liners. Divide the batter among the cups, then sprinkle with the chopped bacon. Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
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