So I was in the mood to make some cupcakes, plus my big brother’s birthday is coming up and I thought it would be nice to make him a cake of some sort. So I needed a combination of two things that he really likes, bacon and chocolate.
I found a recipe that he might like, Candied Bacon Chocolate Cupcakes. Good thing my husband has similar palate to my brother so these cupcakes will not go un-eaten.
Here’s the recipe:
Devil’s Food Cake Mix (18 Ounce Box)
3 whole Eggs (for Cake Mix)
1-⅓ cup Water (for Cake Mix)
½ cups Vegetable Oil (for Cake Mix)
1 container Milk Chocolate Frosting, 16 Ounce Tub
1 package Bacon (about 1 Pound)
1-½ cup Brown Sugar
1 Tablespoon Ground Chipotle Pepper (optional)
I left out the Ground Chipotle Pepper and I used less of the bacon just because I didn’t want the whole batch to be all bacon covered, I gotta have some too!
Make the cupcakes as directed on the box. Once baked and cooled frost the cupcakes with the chocolate frosting.
Now as for the bacon, it’s not as hard as you might think!
Preheat the oven to 350F.
Line a cookie sheet with foil to catch the bacon drippings. Place your bacon on a broiling pan or rack that will rest on top of the cookie sheet.
Mix sugar and chipotle pepper and place on plate. Dip each piece of bacon in the sugar mixture so that it is coated evenly. Place on the baking rack/broiler pan. Repeat with each piece.
Bake the bacon for 15-20 minutes until it begins to get a little cripsy. Resist the urge to place the bacon on paper towels when you take out of the oven because it will stick!
Once cool enough to handle, slice the bacon so as to resemble “bacon confetti” that will be the topping for your cupcakes.
After cupcakes have been frosted, add the “bacon confetti” to your cupcakes
According to my brother they are “mmmmmm good!”