Chocolate Raspberry Cupcakes w/ Chocolate Covered Bacon
Part of the fun of making cupcakes for birthdays and holidays is the reactions they elicit from people. The following recipe was a major hit – especially the chocolate covered bacon topper! You can’t go wrong with this recipe. Feel free to experiment with your own fillings, too! Chocolate goes with almost anything, so have fun with it!
Recipe courtesy of “Hello, Cupcake!”
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tbsps) unsalted butter, softened
- 3/4 cup lightly packed brown sugar
- 2 large eggs
- 2 ounces unsweetened chocolate, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
1. Preheat the oven to 350F. Line the muffin cups with paper liners.
2. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. In another meidum bowl, with an electric mixer on high, beat the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating just until blended. Stir in the vanilla.
4. Fill cupcake liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes (mine took 20 minutes). Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.
RASPBERRY FILLING – INGREDIENTS
2 cups unsweetened raspberries, frozen or fresh
1/3 cup of sugar
1 teaspoon lemon juice
Mix all ingredients together in a bowl and let come to room temperature.
Using an apple corer, core out the center of the cupcakes. Spoon (this particular mixture is a little thick to pipe, but with a big enough tip you could do that too) mixture into the center of each cupcake and let rest. The filling will eventually settle and before you frost you can always add a little more to fill the centers to the top. Don’t worry about being neat – you’re going to frost them anyway!
CHOCOLATE FROSTING – INGREDIENTS
1 stick ( 8 tbsps) unsalted butter, cut into 8 pieces
2 ounces semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
1 box (16 ounces) confectioners’ sugar
1/3-1/2 cup milk
1. combine the better and the chocolate in a small saucepan. Melt over medium heat, stirring constantly. Add the cocoa powder and stir until smooth. Transfer the chocolate mixture to a large mixing bowl and beat with an electric mixer.
2. Add the confectioners’ sugar alternately with the milk, adding more milk, if necessary, to think, and beat until fluffy and smooth.
And of course…saving the BEST for last…
CHOCOLATE COVERED BACON
Melt your choice of chocolate (wafers work best – you can get them at any baking supply store – or just buy the melting chocolate in the produce section at your local grocery). If melting semi-sweet chips, use a double boiler to ensure the chocolate doesn’t burn.
Cook your bacon extra crispy (so it holds up under the weight of the melted chocolate). Cool completely before attempting to cover in chocolate.
Once the bacon is cooled, spoon hot melted chocolate over the bacon, coating it on both sides from tip-to-tip. Place the chocolate covered bacon on a piece of wax paper and refrigerate until cooled. Cut the bacon into whatever size you want and place it on top of your frosted cupcakes!