I first became interested in adding bacon to baked goods when I saw a class was being offered by Zingerman’s here where I live which consisted of making peppered bacon farm bread, bacon cheddar scones and bacon pecan sandy cookies. I have not taken this class yet but decided to look into what else you could do with bacon besides putting it in baked beans, a salad and so on.
Every spring Zingerman’s hosts Camp Bacon, a full four days with bacon related activities. They even publish a book which I have read and is very interesting; Zingerman’s Guide to Bacon… I first experimented with Bacon Jam using a recommended bacon, Nueske’s, which is very different from the Oscar Mayer bacon I grew up on. Read the book and you will know all about the different bacons and the process they go through to create their own unique products. I used Nueske’s bacon in this recipe with chocolate frosting and Oscar Mayer in the maple buttercream recipe. Oscar Mayer is crispy and you get smaller pieces of bacon, whereas Nueske’s is chewy but with an applewood smoked flavor.
Earlier this month I made these cupcakes for some family who were coming to visit. I compared a few recipes and I decided on this version from Taste of Homes 2013 Special Edition Cupcakes and added my own chocolate frosting recipe. The recipe suggested using a can of chocolate frosting (only as a last resort). Kind of mixed reviews; some said they were good, a nephew and his buddies enjoyed them (I did too). It is just different when you take a bite and get a piece of bacon. If you are a bacon foodie these cupcakes will be a nice surprise.
A suggestion was made by my stepdaughter to make a maple frosting instead of all chocolate. This was a good idea and I found a great frosting recipe using maple syrup – see my post Chocolate Bacon Cupcakes with Maple Buttercream Frosting. Thanks Sandy!!! Just in time for a nephew’s birthday! Anyways, both cupcakes are good and the maple syrup frosting contrasting with the chocolate cupcake is a good match. As some of us say anything is good when maple syrup is an ingredient 🙂
Dark Chocolate Bacon Cupcakes with a Chocolate Frosting
- 2 cups sugar
- 1 cup buttermilk
- 2 eggs
- 1/2 cup canola or vegie oil
- 1/2 cup strong brewed coffee
- 2 cups flour
- 3/4 cup for the batter and 1 tbsp. baking cocoa for dusting, divided (I use Callebaut cocoa powder)
- 1-1/4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 3/4 lb. bacon, cooked, crumbled and divided (I used Nueske’s Applewood Smoked Bacon)
- 1 can (16 oz.) chocolate frosting or make your own (see below for my recipe)
In a large bowl beat the first five ingredients until well blended. In a small bowl combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into the sugar mixture. Stir in 2/3 of the bacon and reserve the rest.
Fill paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes or until done.
Use the frosting below or perhaps a buttercream or even your own favorite recipe. Or just buy a can of chocolate frosting which was suggested in the original recipe. I followed the theme of the cupcakes and used this frosting which has cocoa powder in it. Very chocolately and good. Sprinkle with remaining bacon and dust with 1 tbsp. cocoa.
You do need to refrigerate these cupcakes or freeze them. Makes about 20 to 22 cupcakes.
Chocolate Frosting with Cocoa Powder:
This recipe originated from Hershey’s but I have substituted their cocoa with Callebaut cocoa.
- 1/2 cup butter
- 2/3 cup Callebaut cocoa
- 3 cups confectioners’ sugar
- 1/3 cup milk (I used 2%)
- 1 tsp. vanilla
Melt butter and stir in cocoa. Alternately add the confectioners’ sugar and milk, beating to spreading consistency; stir in vanilla. Add additional milk or sugar if necessary to get the consistency desired.
Very, very good. You cannot see the bacon but you will know when you bite into a piece!
Recipe by cookingwithauntjuju.com
A nephew enjoying both cupcakes for his birthday and a sister enjoying them too 🙂