Dive into an extraordinary combination of flavors with these Dark Chocolate Bacon Cupcakes. The rich, velvety taste of dark chocolate paired with the salty, smoky crunch of bacon creates a decadent treat that will surprise and delight your taste buds. Perfect for special occasions or as a unique indulgence, these cupcakes offer a harmonious blend of sweet and savory in every bite.
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Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Servings
- Servings: 12 cupcakes
- Serving Size: 1 cupcake
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 5g
- Carbohydrates: 45g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Fiber: 3g
- Sugar: 30g
- Sodium: 220mg
Ingredients
For the Cupcakes:
- 150g (5.3 oz) all-purpose flour
- 50g (1.75 oz) cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200g (7 oz) granulated sugar
- 2 large eggs
- 120ml (4 fl oz) buttermilk
- 120ml (4 fl oz) strong brewed coffee, cooled
- 60ml (2 fl oz) vegetable oil
- 1 teaspoon vanilla extract
- 100g (3.5 oz) dark chocolate, chopped
- 6 slices bacon, cooked until crisp and crumbled
For the Frosting:
- 100g (3.5 oz) unsalted butter, softened
- 200g (7 oz) powdered sugar
- 50g (1.75 oz) cocoa powder
- 60ml (2 fl oz) heavy cream
- 1 teaspoon vanilla extract
- 2 slices bacon, cooked until crisp and crumbled (for garnish)
Method of Preparation
- Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and eggs until light and fluffy. Add the buttermilk, coffee, vegetable oil, and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dark chocolate and crumbled bacon.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely on a wire rack.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until combined.
- Add the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Once the cupcakes are completely cooled, frost them generously with the chocolate frosting.
- Sprinkle the crumbled bacon over the top of each cupcake as a garnish.
Tips for Culinary Success
- Quality Chocolate: Use high-quality dark chocolate for the best flavor in both the cupcakes and the frosting.
- Bacon Preparation: Cook the bacon until it is very crisp to ensure a nice crunch in every bite.
- Frosting Consistency: If the frosting is too thick, add a little more heavy cream. If it’s too thin, add a bit more powdered sugar.
Frequently Asked Questions (FAQs)
Can I use milk chocolate instead of dark chocolate?- Yes, but the cupcakes will be sweeter and less intense in flavor.
- Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Yes, you can substitute the coffee with hot water or milk, but the coffee enhances the chocolate flavor.
Treat yourself and your loved ones to these extraordinary Dark Chocolate Bacon Cupcakes. The perfect blend of rich dark chocolate and crispy bacon will leave everyone craving more. Enjoy this unique and indulgent treat that’s sure to impress and satisfy!