CHOCOLATE CUPCAKES WITH MAPLE-BACON BUTTERCREAM
Steps:
- Make the cupcakes: Heat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
- In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
- Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
- Make the frosting: In a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
- Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
- In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners' sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
- Frost the cupcakes: With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 14 grams, Carbohydrate 73 grams, Fat 36 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 20 grams, Sodium 367 milligrams, Sugar 59 grams, TransFat 1 gram
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Bilal Bosal
[email protected]I loved the maple bacon buttercream! It was the perfect complement to the chocolate cupcakes.
Admin Vk
[email protected]These cupcakes were amazing! I'll definitely be making them again.
saidul khan
[email protected]These cupcakes were delicious, but they were a little too rich for me. I think I'll try making them with a different frosting next time.
Kazi Maruf
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them.
Marvin Felix
[email protected]These cupcakes were the perfect treat for my kids' birthday party. They loved the chocolate and maple bacon buttercream.
Daniel Makhasane
[email protected]I'm not a baker, but these cupcakes were easy to make and they turned out great!
Sodaba Sharifi
[email protected]These cupcakes were amazing! I made them for my husband's birthday and he loved them.
Umair Mujahid
[email protected]I followed the recipe exactly and my cupcakes turned out dry. I'm not sure what went wrong.
Prince ATM Records
[email protected]These cupcakes were a little too sweet for my taste, but the maple bacon buttercream was delicious.
Crystal Cameron
[email protected]I love the combination of chocolate and maple. These cupcakes were the perfect treat for my sweet tooth.
Rk rafay gaming
[email protected]These cupcakes were easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect.
Aheto Julius
[email protected]I'm not a big fan of bacon, but these cupcakes were amazing! The maple buttercream was so smooth and creamy, and the bacon added a nice salty crunch.
BradyBurst
[email protected]These cupcakes were a hit at my party! The maple bacon buttercream was the perfect complement to the chocolate cupcakes. I'll definitely be making these again.