Dark Chocolate & Bacon Cupcake
Makes 24 cupcakes.
INGREDIENTS
8 slices good thick-cut bacon
1 c unsalted butter
1/2 c Hershey's Special Dark Cocoa
3/4 c water
2 c granulated sugar
2 large eggs
1/2 c well-shaken buttermilk
2 T vanilla
2 c all-purpose flour
1/2 t baking soda
1 t baking powder
1/4 t salt
INSTRUCTIONS
1. Preheat oven to 350 F. Prepare 24 muffin tins.
2. Chop bacon into about 1/2-inch pieces. Cook over med-high heat in a skillet until bacon is brown & crisp. Remove bacon with a slotted spoon to a paper towel to drain. Pat any remaining oil off the bacon. Set aside.
3. Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
4. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy). Stir in bacon.
5. Fill muffin tins to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester.
6. Allow cupcakes to cool.
Dark Chocolate Frosting
INGREDIENTS
1/2 c unsalted butter
2/3 c Hershey's Special Dark
3 c powdered sugar
1/3 c milk
1 t vanilla extract INSTRUCTIONS
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
2. About 2 cups frosting.
3. This is Hershey's Frosting recipe & still the best one I've tried.
4. Frost the cupcakes & sprinkle with a little Fleur de Sel right before serving.
Copyright from http://agoodappetite.blogspot.com/2008/04/dark-chocolate-bacon-cupcakes.html
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