Wednesday, August 10, 2016

super baconator cupcakes


  • Servings: 2
  • cupcakes:
  • 24 slices bacon
  • 2 cups whole wheat flour
  • 2 cups demerara sugar
  • 1 cup dark chocolate chips
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk
  • 1/2 cup bacon grease
  • 2 eggs
  • frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 1/2 teaspoons maple-flavored extract
  • 1/2 teaspoon vanilla extract


    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 20 mins

  • preheat oven to 375 degrees f (190 degrees c). grease 24 muffin cups or line with paper liners.
  • place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and crumble. measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
  • stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. stir until batter is just combined; fold in reserved 1 1/2 cups bacon. spoon batter into the prepared muffin cups.
  • bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. cool cupcakes in the muffin tin set on a wire rack.
  • beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
  • arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

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