These have always been on my radar. When the bacon craze errupted and people were putting anything with bacon, I thought cupcakes and bacon do not mix. As the years passed, I warmed up to the idea. Since people are still putting bacon with dessert like items such as doughnuts, chocolate, etc. I decided to give it a try.
The recipe came from Vanilla Lemonade. I was preparing to start baking and started taking out all the ingredients when I realized, I didn’t have the sour cream that the recipe called for. I looked for what I could use in its stead and I was between almond milk or coconut milk. I chose coconut milk because of the fat content and it didn’t really change the consistency of the cake.
- 3/4 cup unsweetened cocoa powder
- 3/4 cup hot water
- 3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/4 tsp coarse salt
- 1 1/2 cup unsalted butter
- 2 1/4 cup sugar
- 4 large eggs
- 1 TBS plus 1 teaspoon pure vanilla extract
- 1 cup coconut milk
- 2 sticks unsalted butter
- 2 tsp vanilla extract
- 1 pound confectioners sugar
- 1/3 cup pure maple syrup
- 1 tsp salt
- 3/4 cup bacon, cooked and chopped
Have the butter at room temp and with a standard mixer, cream the butter at medium-high speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Scrap down sides of bowl. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture, alternating with the coconut milk, and beating until just combined. Divide batter evenly among lined cups. Bake for about 20 minutes or until a cake tester comes out clean. Transfer tins to wire racks to cool.
For the frosting, cream the butter in the bowl on medium-high for 4-5 minutes. Add the vanilla extract, salt and pure maple syrup and combine well. Add the confectionary sugar, 1 cup at a time until the desired consistency. Pipe the frosting on the cupcakes and top with crumbled bacon on top. Enjoy!