Ingredients with Measurements:
- 1 pound bacon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Pastry brush
- Piping bag and tip
- Microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. Cook the bacon in a skillet over medium heat until crispy. Remove from the pan and let cool. Once cooled, chop the bacon into small pieces.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
6. Fold in the chopped bacon.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool completely.
10. While the cupcakes are cooling, make the chocolate ganache. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat until the chocolate is completely melted and the mixture is smooth.
11. Using a pastry brush, brush the tops of the cupcakes with the chocolate ganache.
12. Fill a piping bag fitted with a large tip with the remaining ganache. Pipe a swirl of ganache on top of each cupcake.
13. Garnish each cupcake with a piece of bacon.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 420
Fat per serving: 24g
Saturated fat per serving: 12g
Cholesterol per serving: 85mg
Sodium per serving: 410mg
Carbohydrates per serving: 45g
Fiber per serving: 3g
Sugar per serving: 28g
Protein per serving: 8g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use half-and-half instead of heavy cream.
Variations:
- Instead of brushing the cupcakes with chocolate ganache, you can dip them in melted chocolate and let them cool.
- You can add a pinch of cayenne pepper to the batter for a spicy kick.
- You can add a teaspoon of instant espresso powder to the batter for a mocha flavor.
Tips and tricks:
- Make sure the bacon is crispy before chopping it up and adding it to the batter.
- Use a piping bag to make the cupcakes look more professional.
- Let the cupcakes cool completely before adding the chocolate ganache.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter and sprinkle them with cocoa powder.
Garnishes:
Garnish each cupcake with a piece of bacon.
Pairings:
Serve the cupcakes with a glass of cold milk.
Suggested side dishes:
These cupcakes are a dessert, so no side dishes are necessary.
Troubleshooting advice:
- If the cupcakes are too dry, add a tablespoon of milk to the batter.
- If the cupcakes are too wet, add a tablespoon of flour to the batter.
Food safety advice:
Make sure the bacon is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chocolate-covered bacon is a popular snack at state fairs and carnivals.
Flavor profiles:
Sweet, salty, and chocolatey.
Serving suggestions:
Serve the cupcakes as a dessert at a party or as a fun treat for breakfast.
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Taste: Rich, Sweet, Savory, Chocolatey, Bacon