Tag Archives: buttermilk

dark chocolate bacon cupcakes

2 Feb

Oh no you didn’t! Oh yes, I did. Bacon in the batter. Bacon in the frosting. Bacon garnish… I’m such a pig.

I blame January’s issue of Food & Wine for my renewed obsession with bacon. According to their keenly calculated trend predictions, breakfast foods are set to make a huge comeback in 2011, especially my dear friend bacon.

Last month was J’s birthday. Like myself, J doesn’t care much for sweets, so I immediately began brainstorming savory desserts. Something nutty? Cheese-y? Meaty? Mmmmmyes.

Coffee, rich Scharffen Berger cocoa, buttermilk, and a whole pound of bacon… it’s the stuff birthday dreams are made of. Moist dark chocolate cake (healthily embedded with bacon bits) meets “baconcream” frosting and a crispy strip of the good stuff. Hello, bacon cupcakes!

dark chocolate bacon cupcakes
the whole hog

cupcakes:
* 1 lb. bacon
* 2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 2 cups sugar
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 eggs
* 1 cup cold, strong, brewed coffee
* 1 cup buttermilk
* 1/2 cup vegetable oil

frosting:
* 4 cups confectioners’ sugar
* 1/2 cup unsweetened cocoa powder
* 1/3 cup butter
* 1/2 cup of reserved bacon fat
* 1/3 cup evaporated milk
* 1-1/2 teaspoons vanilla extract

Preheat oven to 375 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve bacon fat for frosting, drain bacon on paper towels, crumble 3/4 of the bacon strips and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in bacon bits, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.

Prepare frosting: In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside. In a large bowl, cream butter and bacon fat until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Frost cupcakes generously and decorate with reserved bacon strips. Makes 24 cupcakes.