Dessert First!

“Mmmm. Move over, eggs. Bacon just got a new best friend – fudge.” Homer Simpson

 I've decided to kick off this blog with a popular dessert in our house, 

                                      BACON CHOCOLATE CUPCAKES!!!

I made these for my husband on Valentine's Day 2011 and they were a huge hit. The bacon has a texture much like cashews, and the saltiness complements the chocolate's sweetness. Think chocolate-covered pretzels. 

I first came upon this glorious concoction at World Market when I stumbled across Vosges Mo's Bacon Bar. I thought 'What the hell, how bad can a seven dollar chocolate bar be?' Turns out, not bad at all. In fact it's Heaven. Bacon really does make everything better!

You could also use this recipe to make a cake, but cupcakes are just so much cuter. Really, you could add bacon to any cake recipe or box-mix. But dark chocolate is my favorite, and things made from scratch are made from the heart. You can taste the love.

Now I must warn you that this recipe makes 24 cupcakes. So, unless you're having a party I suggest you halve the recipe because they are very rich, and you can't really eat more than one. That's why we ended up giving most of them away to friends.

Spatulas Ready! On your mark... Get set... BAKE!

Chocolate and Bacon Cupcakes

8 slices good thick-cut bacon (REALLY! don"t skimp out on this one)

+ 4 slices bacon for top of cupcakes cut into 1-inch pieces or crumbled
1 cup butter or margarine
1/2 cup Dark Cocoa
3/4 cup water
2 cup granulated sugar (Sifted)
2 large eggs (cage-free or farm are the best, I'll explain why later)
1/2 cup well-shaken buttermilk (Shake it baby! Show 'em what you're working wit!)
2 Tbs vanilla
2 cup all-purpose flour (Sifted)
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 F, and get those muffin tins ready. 

Chop bacon into about 1/2-inch pieces. (It's much easier to do when raw trust me) 

Then cook over med-high heat in a skillet (or in the microwave) until bacon is brown & crisp, but not burnt. 

Once crisp, place the bacon on a paper towel to drain and pat any remaining oil off the bacon. Set aside.

Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. 

Add water and whisk until smooth. Remove from heat. 

Whisk in separately sugar, eggs, buttermilk, and vanilla. 

Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy, but not much). Stir in bacon.

Fill muffin tins to about 2/3 full. 

Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester. Allow cupcakes to completely cool.

Dark Chocolate Frosting:

1/2 cup unsalted butter
2/3 cup Dark chocolate chips
3 cup powdered sugar (sifted)
1/3 cup milk
1 tsp vanilla extract

Melt the butter and chips in a microwaveable bowl for 20 seconds or until melted. Don't let it burn.

In a large bowl alternately add the butter chocolate mixture, powdered sugar and milk, beating to spreading consistency. 

Depending on where you are and what your weather is like you may need to add a small amount of additional milk or sugar, if needed, to get a firm consistency. If you live in a humid area like me you may have trouble getting it to set. I have found that a few minutes in the fridge will solve that problem. 

Stir in the vanilla last.

Frost to your hearts content! I used a frosting bag for speed and consistency.

Toppings:

4 pieces of cooked bacon cut into 1 inch pieces

1/4 cup Dark Chocolate chips

Course salt

Melt the chips in a microwave safe bowl. 

Dip the bacon pieces in half-way then lay flat on wax paper to dry.

Once dry stick them on your cupcakes and sprinkle with a little bit of salt for that extra kick.

If you crumbled your bacon, then just sprinkle the bacon and salt on your frosted cupcakes.

These cupcakes will keep well in your fridge for one week.

ENJOY ENJOY!