We had a breakfast a few months ago at work and served these decadent bakery treats! I was so impressed I brought the idea home to Sir Wes, with the help of a recipe from The Novice Chef. I have to confess, I am not a bacon eater, which is just a personal preference but my taste testers all agree- they soooo good! They are kind of ridiculous, the kind of breakfast that stays with you all day.
Here is the how the Novice Chef told me to make them-
Chocolate Bacon Cupcakes with Maple Frosting
Recipe Notes: There are two important ingredients for this cupcake. First being the bacon, of course. Don’t cheat yourself by using turkey bacon…or worse…pre-cooked bacon! Use good, quality bacon. Trust me, it is worth it. And also spend the money and buy the pure maple syrup. I promise you that Aunt Jemima just ain’t gonna cut it in this recipe!
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
3/4 cup bacon, cooked and chopped
For Maple frosting:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup pure maple syrup; plus more for drizzling
1 teaspoon salt
For the cake:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Remove from stand mixer and gently fold in bacon.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Frost as desired.
For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.
Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped bacon and a drizzle of pure maple syrup if you wish.
15 thoughts on “Maple Bacon Chocolate Cupcakes”
I tried your recipe and it was delicious!
Great! I’m thinking about locking up the oven! Kinda baked “out”!
I’m thinking BACON baby!
Oh yum! I love sweet and salty together. Chocolate and bacon in a cupcake! Yes please! I used to make maple bacon, so I’m sure that all of the flavors of this are outstanding!
I completely agree-salty and sweet have an amazing marriage!
Just have to come up with the gluten free version and I am SO making these!!!! YUM
I just made some…I just substituted Bobs all purpose flour with 3/4 tsb of x gum for the flour! Super yummy!!
I just have to come up with the gluten free version and I am SO making these!! YUM!!!
This was amazing! Every one loved them!
OMG, love at first sight. This is absolutely perfect for my husband’s upcoming birthday, cannot wait to try them this weekend the kids are going to tear them up.
OMG, it was love at first sight. I cannot wait to try these out this weekend for my husband’s birthday, I just know my little one’s are going to bash them.
Anyone tried subbing chocolate for a different cake flavor? I’m not a big fan of chocolate. Maybe a maple cake?
I betcha maple cake would be good too, brittanyj008. Maybe I’ll make them both ways. If you make them maple instead of chocolate please posts your results.