Friday, November 18, 2011

Bacon-laced Chocolate cupcakes

While flipping through my Better Homes and Garden magazine I stumbled across Bacon-laced chocolate cake. I have heard everything tastes better with bacon.

I don't eat bacon or red meat or pork. Haven't since I was 15 and don't have any desire to now. G loves bacon!
This recipe sounded great for G and to take to work. Need to make friends :)

Original recipe -
Bacon-Laced Chocolate Cake

  • 1cup unsweetened cocoa powder
  • 1 1/2cups boiling water
  • 2 3/4cups all-purpose flour
  • 2teaspoons baking soda
  • 1/2teaspoon baking powder
  • 1/2teaspoon salt
  • 2vanilla beans
  • 1cup butter, softened
  • 2cups sugar
  • 1teaspoon pure vanilla extract
  • 4eggs
  • 5slices bacon
  • 12ounces 62% to 65% dark chocolate bar, chopped
  • 2cups whipping cream
  • 5drops liquid smoke
  • Edible rose petals (optional)

1. Preheat oven to 350 degrees F. Generously butter and flour two 8x2-inch round cake pans (if cake pans are 8x1 1/2-inch, make three layers or use two 9x1 1/2-inch layers); set aside. Place cocoa powder in a large bowl; gradually add boiling water, whisking until thoroughly combined. Set aside to cool. In a medium bowl sift together flour, baking soda, baking powder, and salt. Finely chop whole vanilla beans (or process in food processor until fine).

2. In a large mixing bowl beat butter, sugar, vanilla beans, and pure vanilla on medium-high until well combined. Beat in eggs, one by one, until light and fluffy, about 5 minutes, scraping down sides of bowl often. Add the sifted dry ingredients in fourths, alternating with cocoa liquid. Stir slowly to prevent splatter. Scrape sides of bowl. Beat on low about 3 minutes or just until combined. Pour batter into prepared baking pans, filling each about two-thirds full. Bake for 30 to 35 minutes or until the center is just barely set. Be careful not to over-bake; cake should slightly resist the pressure of your finger. Let cakes rest for 10 minutes, then remove from pans. Completely cool cakes on a wire racks.

3. Meanwhile, in a large skillet cook bacon until crisp. Reserve 1 tablespoon bacon drippings to use in Chocolate Frosting, if desired. Drain bacon on paper towels. Finely chop enough bacon to equal 1/3 cup. Set aside.

4. For the Chocolate Frosting, chop chocolate and place in a large bowl. In a small saucepan, bring 1 1/2 cups of the whipping cream just to boiling; pour over chocolate then add bacon drippings and liquid smoke. Whisk until smooth. Add remaining 1/2 cup cold cream; whisk to combine. Place in freezer for 30 minutes, whisking occasionally until spreadable. (Watch closely the last 10 minutes; frosting should remain glossy.) Stir the chopped cooked bacon into 1/2 cup of the frosting, if desired. Set aside.

5. Place one cake layer on a plate; spread with the 1/2 cup frosting with bacon. Layer with a second cake. Spread top and sides with remaining Chocolate Frosting. Cover and refrigerate. Before serving, let cake stand at room temperature for 30 minutes. Top with rose petals.

I ended up making cupcakes and made a few changes.

I skipped the vanilla beans (just added a little more vanilla extract), the liquid smoke, and flowers.
I did add a few more strips of bacon and added them to the batter.

If you are making cupcakes, you can probably cut the frosting recipe in half. I only used ~1/3 of it and ended up freezing the rest. Also the cupcakes cooked for 15-17 min.

I like making cupcakes and have found that putting the batter into my Oxo 2cup angled measuring cup is the best way to fill the cups.

We don't eat a lot of ice cream, so we don't have an ice cream scoop.

The cupcakes were a hit!
It was an easy recipe and I highly recommend you trying it!

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