makes 12 standard and 24 minis

 

Chocolate Covered Bacon Garnish:

1 package of real bacon

1/2 cup semi-sweet chocolate chips

 

1.Cook and drain bacon, saving bacon drippings to cool and solidify in refrigerator. Save 6 slices of bacon to cover in chocolate for garnish, dice 6 slices of bacon for cupcake batter.

 

2.Heat semi-sweet chocolate chips 10 seconds at a time in microwave, when completely melted, slather onto cooked bacon. Let cool in refrigerator.

The Cupcake:  
2 1/2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons baking soda 

1/4 teaspoon salt 

1 stick unsalted butter, room temperature 
1 tablespoon cooled bacon fat
2/3 cups brown sugar 
1/2 cup 100% pure maple syrup, grade B 
2 eggs, room temperature

1/2 cup milk 
1/2 cup diced bacon

 

1. Preheat oven to 350*F. Line standard or mini cupcake tins with paper liners.  Sift together flour, baking powder, baking soda and salt.

 

2. With an electric mixer on medium-high speed, cream butter and cooled bacon fat until pale and fluffy. Add brown sugar, maple syrup and then eggs, one at a time, beating until each is incorporated. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each. Fold diced bacon into batter.

 

3. Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tines halfway through, until golden and a toothpick inserted in centers comes out clean, 22 minutes for standard cupcakes, 11 minutes for minis.

 

The Frosting:

8 oz. cream cheese, room temperature

1/4 cup 100% pure maple syrup, grade B

 

With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined.

 

To Finish:

Pipe neatly or spread a spoonful of maple cream cheese frosting onto the top of your cooled cupcakes.

 

Slice chocolate covered bacon into small rectangle strips. Insert bacon strip diagonally into cupcakes for presentation and enjoy!