Dark Chocolate Whiskey Bacon Cupcakes
Who says whiskey and bacon can’t make friends? If there was one food to sum up the summer of 2011, it’s these dark chocolate whiskey bacon cupcakes. It was the summer when bacon hit the heights of internet popularity and nights were often toasted with whiskey that the idea for these cupcakes were born.
Just a word of warning, these cupcakes aren’t for the casual cupcake eater. These are rich, with a soft bitter cake that pairs perfectly with the sweet bite of the whiskey icing. This kismet of taste isn’t for everyone.
Recipe: Dark Chocolate Whiskey Bacon Cupcakes
Adapted from AllRecipes.com
- 1 package of bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
- 1/2 cup vegetable oil
These are things you’ll want to do first, or else you’ll be two hands short halfway through the recipe when you realize the coffee’s still hot!
- Preheat your oven to 375 degrees F.
- Brew one strong cup of coffee (Toss another in for you if like me.)
- Cook your bacon until browned and crispy. If you like bacon with a crunch, this is typical.
- Drain the bacon, cool on a paper towel, crumble and set aside.
- Missing the buttermilk? This is when you need to mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.
Start the cupcakes:
While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt.
Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter.
Divide the batter amongst the cups evenly. Bake for 15-20 minutes or until the tops spring back like a soft mattress after a night of drinking. Then release the cupcakes from the pans and let those babies cool over a wire rack.
Now comes the whiskey icing!
This part is all to taste – 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste.
Spread icing out over cupcakes, then add bacon garnish. Serve and be ready to impress!