The mission: create the most ridiculously scrumptious cupcakes the world has ever seen.
The ingredients: anything in the entire universe.
The result: Chocolate Stout Cupcakes with Whipped Ganache Frosting and Maple-Roasted Bacon.
Especially bacon with maple syrup all up on it.
So what was this all for, you ask? Well Kraig, my friend and the Executive Pastor at our church asked me to do this as part of a sermon on skillful living (I’ll share the link the moment it’s up), where he was kind enough to share my story of finding freedom from disordered eating and learned to love food again. That’s something worth celebrating…and what’s more celebratory than bacon?
Champagne’s got nothing on it. OK, that’s going overboard, but you know what I mean.
So first off, you want to use this recipe for the cake part of the cupcake. It’s the most flavorful, ridiculous, sinful chocolate cake I’ve ever
eaten whole had, and if you don’t use it then I forgive you in advance. Bake them at 350 for 18 minutes instead of the normal cake baking procedure.
Second, you want to make the whipped ganache frosting as found here by simmering heavy cream, whisking in chopped chocolate, cooling, and then beating it with 2 sticks of softened butter. I also added about 1/2 cup of powdered sugar because it’s how I roll. Why follow a recipe exactly?
Finally you make the bacon. OH LORD THE BACON!
ROASTED MAPLE SYRUP BACON
- bacon (I used 2 lbs…one for me to eat and the other to put on the cupcakes)
- maple syrup
- sea salt
Preheat your oven to 325. Line the bacon on a rack over a baking sheet and roast at 325 for 15 minutes. Remove from the oven and brush with maple syrup, then return to the oven and roast for 3-4 more minutes until the bacon is crispy and the syrup is bubbly and caramelized. Sprinkle with sea salt (just a bit!) immediately and let cool. Chop and sprinkle on top of the cupcakes.
Let’s just say he’s recanted 😉