It isn’t very often that I have a hankering for something sweet and even when I do, I am usually craving something savoury with it. Today was one of those days where I was craving that sweet and salty combination and inspired these bacon bourbon chocolate cupcakes. I don’t play around with the flours and cake trays much as I don’t find myself enjoying baking that much. Confession time: I played around with this recipe in my head, using a basic chocolate cupcake recipes and then enlisted in my husband to do the actual baking work. It was a team process – even during the testing stage!
We took a basic chocolate cupcake recipe from Ricardo Cuisine and used bourbon instead of vanilla and then added a bunch of cooked bacon to the batter. Then of course we frosted the cupcakes with more bourbon chocolate frosting and sprinkled bacon goodness all over!
Bacon Bourbon Chocolate Cupcakes
I was on bacon duty to start off so cooked the bacon like I normally do – on a foil lined tray and into the oven at 350 degrees F for 30 minutes, flipping every 5 minutes or so.
Eric combined the flour, baking powder, soda and salt and set aside and started grating the cocoa. We still had a chunk of the fresh cocoa that my parents brought us back from the Dominican Republic. It takes the chocolate flavour up a notch and it is just fun to grate… I say that because I had no part in the half hour of cocoa grating … someone had to take the photos!
In the Kitchen Aid mixer Eric added in the oil, bourbon and eggs and beat until the mixture was smooth.
We added in the dry ingredients, milk and mixed at low speed until everything was combined. Meanwhile I was chopping up the hot cooked bacon and sampling along to way for quality control…
We set aside about four slices of the bacon to chop up for the cupcake topping and added the rest of the chopped bacon to the cupcake batter and combined.
Let the cupcakes cool completely before frosting (I learned that once the hard way…) We made the frosting by using a recipe called Easy Chocolate Frosting by The Kitchn and instead of vanilla, added bourbon. I forgot to take pictures of the process (I think I was sampling bacon or something…) so all I have is the final frosting in a bowl and a bottle of bourbon for a photo.
Once the cupcakes are completely cooled, I frosted them and sprinkled with bits of crunchy bacon. These cupcakes were awesome! As someone who likes the saltier snacks and doesn’t indulge much in the sweets, I ate five… And now I am off to the treadmill…. Enjoy!
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 3/4 cup cocoa (we used fresh grated)
- 3/4 cup vegetable oil
- 2 eggs
- 3 teaspoon bourbon
- 1 cup almond milk
- 8 slices of cooked, crispy bacon, chopped into bits
- 1/4 cup unsalted butter
- 3 tablespoon cocoa powder
- 1/4 cup almond milk
- 2 cup icing sugar
- 3 teaspoon bourbon
- 4 sliced of cooked, crispy bacon, chopped into bits
- Preheat oven to 350 degrees F.
- Line a cookie sheet with foil and lay strips of bacon on foil. Bake in oven for 30 minutes, flipping every 5 minutes or so, watching it as it can go from crisp to burnt fast! When crispy, remove from oven, let cool and then chop into bits and set aside. Use 8 slices for the batter and 4 for the topping.
- Combine the flour, baking powder, soda and salt in a bowl and set aside.
- In a Kitchen Aid mixer (or bowl with a hand mixer) add in the oil, bourbon and eggs and beat until the mixture was smooth. Add in the cocoa and mix again until smooth.
- Add in the dry ingredients, milk and mix at low speed until everything is combined well.
- Add the chopped bacon to the cupcake batter and mix to combine.
- Pour the batter into cupcake liners in a muffin tin and bake for 25 minutes at 350 degrees F until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Melt the butter in the microwave, then whisk in the cocoa powder.
- Add in the milk and bourbon and whisk until frothy. Make sure the cocoa powder has completely dissolved.
- In a mixer with a beater attachment work the powdered sugar into the liquids a little at a time until fully incorporated. The frosting should be thick but spreadable. If runny, add more powdered sugar; if too stiff, work in a teaspoon of milk (or bourbon!).
- Regular milk can be used instead of almond