DARK CHOCOLATE BACON CUPCAKES
12 slices bacon 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 cups white sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs 1/2 cup cold, strong, brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon unsweetened cocoa powder, for dusting
Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly. 3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
CHILI CHOCOLATE BUTTERCREAM
2 8oz. bricks cream cheese, room temperature 1 stick of butter, room temperature 1/2 cup whipping cream 1 bag of dark chocolate chips 1 tsp. Ancho Chili Powder 1 tsp. Cayenne Pepper 1 lb. Powdered Sugar
Directions: 1. Whip cream cheese and butter until fluffy, set aside.
2. In a small sauce pan gently warm cream. When warm to the touch, add chocolate chips and peppers. Stir constantly until melty. Remove from heat. Allow to cool for a half hour, stirring periodically.
3. Slowly add melted chocolate mixture to cheese mixture. When fully mixed, begin adding powdered sugar until gone - or texture desired is achieved.
12 slices bacon 2 cups all-purpose flour 3/4 cup unsweetened cocoa powder 2 cups white sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs 1/2 cup cold, strong, brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 tablespoon unsweetened cocoa powder, for dusting
Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly. 3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.
CHILI CHOCOLATE BUTTERCREAM
2 8oz. bricks cream cheese, room temperature 1 stick of butter, room temperature 1/2 cup whipping cream 1 bag of dark chocolate chips 1 tsp. Ancho Chili Powder 1 tsp. Cayenne Pepper 1 lb. Powdered Sugar
Directions: 1. Whip cream cheese and butter until fluffy, set aside.
2. In a small sauce pan gently warm cream. When warm to the touch, add chocolate chips and peppers. Stir constantly until melty. Remove from heat. Allow to cool for a half hour, stirring periodically.
3. Slowly add melted chocolate mixture to cheese mixture. When fully mixed, begin adding powdered sugar until gone - or texture desired is achieved.
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