Bacon, maple, chocolate cupcakes are what’s for dessert! Yes, I said bacon. Ella and Annie whipped up these delicious sweet and salty cupcakes for a Father’s day treat. As unusual as it may sound, you will be pleasantly surprised by how well bacon pairs with chocolate. Give it a try, you won’t be disappointed!
- 1 Box Chocolate Cake Mix
- Bacon, cooked
- 1 Bag Chocolate Chips
- ¾ c. Butter, salted
- 3 Tbsp. 100 % Pure Maple Syrup
- 3-4 c. Powdered Sugar
- 1 t. Coconut Oil
Preheat oven to 350 ℉. Line muffin pan with foil cupcake liners. Set aside. Pour cake mix into a large bowl. Add 3 eggs, ½ cup canola oil and 1 ¼ cup water. Mix until combined. Fill each muffin liner ⅔ full of cake batter. Bake cupcakes for 15 minutes. Cool on a wire rack. While the cupcakes are cooling, make the maple buttercream frosting.
In a medium bowl cream butter and maple syrup. Add the powdered sugar into the butter mixture and mix with each addition. Using pastry bags and 1M piping tip, frost the cooled chocolate cupcakes. You can also just apply the frosting with a knife.
In a small bowl, melt ½ of the bag of chocolate chips. Add 1 teaspoon of coconut oil to the melted chocolate and stir. With a spoon, drizzle the melted chocolate over the cupcakes.
Cut cooked bacon into small pieces. Dip each piece into the melted chocolate. Place each dipped piece of a baking sheet with parchment paper. Put both cupcakes and bacon in fridge to chill.
Once the chocolate has hardened, remove cupcakes and bacon from fridge. Put one piece of bacon on top of each cupcake.