Maple Bacon Cupcakes
Candied bacon topping, maple flavored cake & chocolate buttercream frosting? You will be eating these Maple Bacon Cupcakes for breakfast, lunch, AND dinner!
Servings: 1 dozen
Equipment
Ingredients
For the cupcakes:
- 1 ½ cups (188 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (110 g) light brown sugar packed
- 2 large eggs room temperature
- ¼ cup (81 g) pure maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup (79 ml) buttermilk
For the chocolate buttercream:
- ¾ cup (170 g) unsalted butter room temperature
- ½ cup (43 g) cocoa powder sifted
- 2 ½ cups (300 g) confectioners' sugar sifted
- 2 tablespoon maple syrup
- ⅛ teaspoon maple extract optional
- 2 tablespoon heavy cream more or less as needed
For candied bacon topping:
- 3 tablespoon light brown sugar packed
- 1 teaspoon cocoa powder
- 4 strips bacon
Instructions
- Preheat oven to 350 °F (177 °C). Line a muffin pan with cupcake liners.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown for 2 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in maple syrup and vanilla extract.1/2 cup unsalted butter, 1/2 cup light brown sugar, 2 large eggs, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract
- Slowly mix in the dry ingredients, a little at a time, until well-incorporated. Beat in buttermilk on low speed until just incorporated.1/3 cup buttermilk
- Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 full). Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooking rack; when pan is cool enough to handle, place cupcakes on rack to cool completely.
- While the cupcakes are cooling, heat oven to 375 °F (191 °C). Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray.
- In a shallow dish, whisk together brown sugar and cocoa powder until evenly distributed. Press bacon into sugar mixture to coat, shaking off excess.3 tablespoon light brown sugar, 1 teaspoon cocoa powder, 4 strips bacon
- Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before breaking/chopping into small pieces.
- While bacon is cooking, prepare buttercream. Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium high speed for 1 to 2 minutes, or until fluffy. Add cocoa powder and beat until smooth. Slowly beat in confectioners' sugar, 1/2 cup at a time, until mixture is smooth. Beat in maple syrup and maple extract (if using). Add heavy cream as needed and beat on medium high speed until light and fluffy, 2 to 3 minutes.3/4 cup unsalted butter, 1/2 cup cocoa powder, 2 1/2 cups confectioners' sugar, 2 tablespoon maple syrup, 1/8 teaspoon maple extract, 2 tablespoon heavy cream
- Generously spread or pipe frosting onto cooled cupcakes. Arrange candied bacon pieces on top of the frosted cupcakes.
- Store in an airtight container for up to 3 days.
Notes
Source: Recipe reprinted with permission, Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013)
Nutrition
Serving: 1 Cupcake | Calories: 437 kcal | Carbohydrates: 56 g | Protein: 5 g | Fat: 23 g | Fiber: 2 g | Sugar: 43 g
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