Chocolate Maple Bacon Cupcakes

We were visiting Papa PID for Father's day and I knew it was up to me to come up with the perfect  cupcake. Papa PID is a man's man. He likes hunting, building things and going on lengthy, political rants - which is exactly why I love him. So I racked my brain to think of the manliest possible ingredient.

Bacon it was.


So how did I incorporate bacon into a delicious cupcake? It actually wasn't as hard as you'd think!

I started with my favorite Devil's Food recipe (Martha has a good one) which yields 24 cupcakes.

While your cupcakes are baking, cook 3-4 strips of thick-cut bacon in a non-stick pan to extra crispy. Reserve the bacon fat.

Here's what you'll need for the buttercream:

1.5 cups of butter flavored Crisco (I use Crisco solely because it yields a smoother buttercream)
5 cups sifted powdered sugar
2 tsp. pure vanilla extract
2/3 cups heavy cream
1.5 tsp. maple extract (or to taste)
Dash of salt

Cream your Crisco (or feel free to substitute softened butter, if you'd like) and gradually add in your powdered sugar, 1/2 cup at a time. When you've added about half of your sugar, add your heavy cream, maple extract, vanilla and dash of salt. Continue beating on high speed and add the rest of your sugar.

Here's what you'll need for the ganache filling:

6 oz. dark chocolate
1/2 cup heavy cream
1 tbs. butter
1 tsp. maple extract
1 tbs. (or so) bacon fat

In a double boiler, melt down your dark chocolate while simultaneously bringing your heavy cream to a simmer in a separate pan. Once your chocolate is melted, pour your simmering heavy cream on top of the chocolate and let it sit there without stirring. Remove from heat.  After about 30 seconds, add your butter and stir until smooth. Then add your maple flavoring and bacon fat and allow to cool slightly.

Once your cupcakes are cooled, core them and pour your ganache into the center of each cake. Pipe your buttercream on top and add a 1-inch square of bacon on top of each.

Next, grow your finest mustache and ENJOY!