Making Cupcakes, Making Bacon Cupcakes

You read that right....Maple Bacon Cupcakes. I will admit when my husband asked for these I thought he had finally flown off the rocker. Don't get me wrong I love bacon (who doesn't?) and chocolate cupcakes. I was slightly paranoid about the texture the bacon was going to give the cupcake. It seemed like you would just be finding random chunks. But if you really crisp up the bacon before mixing it in then you have a completely different texture.

The first batch I did was for a "bachelor" party and along with this I made oreo cupcakes as well. The first cake was dry. I went through trying to figure out what went wrong and how I could alter it to make it so much more moist. Sour Cream. That one little alteration made all the difference in the world. The cake had soo much flavor and so moist and gave the bacon the perfect umph it needed to really accentuate the bacon as well as help meld the maple in the frosting.

Left is Oreo Cupcakes and Right is the
 first batch of Maple Bacon Cupcakes

Maple Bacon Cupcakes

Cupcake:

• 3/4 cup cocoa powder
• 3/4 cup hot water
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1  1/4 teaspoon salt 
• 1  1/2 cup (3 sticks) butter
• 2  1/4 cups sugar
• 4 eggs room temp
• 1 tablespoon and 1 teaspoon vanilla extract
• 1 cup sour cream room temperature                                                                
• 3/4 cup cooked and chopped bacon

2nd batch of Maple Bacon Cupcakes
(Photo By Ronda Birtha of www.rondabirtha.com)

Maple Buttercream:

• 2 sticks butter room temperature
• 2 teaspoons pure vanilla extract
• 1 pound confectioners sugar
• 1/3 cup pure maple syrup
• 1 teaspoon salt

1. Start out with cranking the oven to 350 degrees and while that heats up let the bacon cook until crispy. Once that is done chop it up small and put aside.
2. Wish the cocoa and hot water together, this will help make sure that the cocoa is all mixed in and it will help start the chocolate flavor before baking begins. This method will though make your batter runny but don't be alarmed by it because this helps the moisture. In a separate bowl whisk the flour, baking soda, baking powder and salt together. 
3. On the stove melt butter along with the sugar and make sure it is all combined then you can put it in whatever you are using to mix. Mix the sugar mixture until it's cool and add the eggs one at a time making sure it is completely mixed and scraping down the sides as needed. Now you can add the vanilla as well as your water/cocoa mix.
4. Next add half the flour mix in making sure it is well combined then half the sour cream making sure that too is well combined. Finally add the last half of the flour and the last of the sour cream. Add the bacon in and add to the cupcake tins. Bake for 20 minutes turning them half way through to make sure the cake cooks completely. Let them cool now for at least a half an hour.
5. Start the frosting with butter making sure they are mixed until fluffy. Add vanilla, maple syrup and salt. I added a little bit more salt than before because I got a few comments that the frosting needed that hint of salt to help offset the sweetness from the sugar as well as the maple syrup. That is totally up to you and your tastebuds though. Add the sugar. If you want it thicker than add more sugar and thinner add maple syrup. Pipe onto the cupcakes and you are good to go!