Best 4 Super Baconator Cupcakes Recipes
Calling all bacon and cupcake enthusiasts! Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. The Super Baconator Cupcake is a symphony of sweet and savory flavors, perfectly balancing the richness of bacon with the delightful fluffiness of a cupcake. This extraordinary treat is not just one recipe; it's a collection of three sensational variations that will cater to every palate.
First, the Classic Super Baconator Cupcake is a harmonious blend of maple bacon, vanilla cake, and a creamy maple frosting. The combination of crispy bacon bits and the smooth, velvety frosting creates an irresistible taste experience.
Next, the Chocolate Super Baconator Cupcake takes the indulgence up a notch. Imagine a decadent chocolate cake base topped with crispy bacon, a luscious chocolate ganache, and a sprinkle of bacon bits. This cupcake is a true masterpiece, showcasing the perfect balance between sweet and savory.
Last but not least, the Peanut Butter Super Baconator Cupcake is a delightful twist on the classic combination of peanut butter and bacon. A moist peanut butter cake is crowned with crispy bacon, a creamy peanut butter frosting, and a generous drizzle of chocolate ganache. This cupcake is a peanut butter lover's dream come true.
So, whether you prefer the timeless flavors of maple bacon, the richness of chocolate, or the irresistible combination of peanut butter and bacon, these Super Baconator Cupcakes have something for everyone. Prepare to indulge in a taste sensation that will leave you utterly satisfied.
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
SUPER BACONATOR CUPCAKES
Sweet, savory and salty. Your mouth will thank you! Warning: this is not a healthy dessert and any attempts to make it healthy will anger the bacon gods. As with most cooking, using the highest quality ingredients yields the best product. So please use real butter, real (full-fat) cream cheese, and pure all-natural vanilla and maple extracts. Optional: sprinkle tops with coarsely ground salt.)
Provided by Sir_Angus
Categories Pork Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
- Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
- Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
- Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.
Nutrition Facts : Calories 341 calories, Carbohydrate 43.7 g, Cholesterol 46.1 mg, Fat 16.5 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 8.1 g, Sodium 447.5 mg, Sugar 33.2 g
SUPER BACONATOR CUPCAKES
Sweet, savory and salty. Your mouth will thank you! Warning: this is not a healthy dessert and any attempts to make it healthy will anger the bacon gods. As with most cooking, using the highest quality ingredients yields the best product. So please use real butter, real (full-fat) cream cheese, and pure all-natural vanilla and maple extracts. Optional: sprinkle tops with coarsely ground salt.)
Provided by Sir_Angus
Categories Pork Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
- Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
- Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
- Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.
Nutrition Facts : Calories 341 calories, Carbohydrate 43.7 g, Cholesterol 46.1 mg, Fat 16.5 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 8.1 g, Sodium 447.5 mg, Sugar 33.2 g
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your cupcakes will taste. If possible, use organic or locally sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough. Mix just until the ingredients are combined.
- Fill the Cupcake Liners 2/3 Full: This will help prevent the cupcakes from overflowing while baking.
- Bake the Cupcakes Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that your cupcakes are done baking.
- Let the Cupcakes Cool Completely Before Frosting: This will help the frosting to set properly.
Conclusion:
These Super Baconator Cupcakes are the perfect treat for any occasion. They're rich, decadent, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet and savory treat, give these cupcakes a try. You won't be disappointed!
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