Dark Chocolate Bacon Cupcakes

1st February 2017
Dark Chocolate Bacon CupcakesDark Chocolate Bacon Cupcakes
Prep time
15m
Cook Time
45m

Ingredients

Take this list with you to any of our 8 supermarkets:
  • 5 Tablespoons
    Vegetable Oil
  • ¼ Cups
    Brewed Coffee
  • ¼ Cups
    Light Brown Sugar
  • ½ Cups
    Unsweetened Cocoa Powder
  • ½ Cups
    Le Petite Chocolatier Cioccolate Fondente, chopped
  • ¾ Cups
    All-Purpose Flour
  • ½ Cups
    Granulated Sugar
  • ½ Teaspoons
    Baking Soda
  • ½ Teaspoons
    Salt
  • ¼ Cups
    Greek Yogurt
  • 2
    Large Eggs
  • 1 Teaspoon
    Vanilla Extract
  • ½ Cups
    Light Brown Sugar
  • 2 Tablespoons
    Granulated Sugar
  • 2 Teaspoons
    Unsweetened Cocoa Powder
  • 12 Slices
    Bacon
  • 2 Cups
    Cream Cheese, at room temperature
  • 1 Teaspoon
    Vanilla Extract

Instructions

  1. In a large bowl, combine the vegetable oil, coffee, brown sugar, cocoa powder and chocolate, and microwave (or bain marie) until hot. Whisk until smooth and set aside. Once cooled, add the Greek yogurt, eggs and vanilla to the cooled chocolate mixture and whisk together.

  2. In a medium bowl, whisk the flour, granulated sugar, baking soda and salt, and add to the chocolate mixture. Divide the batter evenly in a muffin tin and bake the cupcakes until a toothpick comes out clean.

  3. Preheat the oven to 180 degrees. In a bowl, whisk the brown sugar, granulated sugar and cocoa powder. Toss the bacon (cut in small pieces) in the sugar mixture until coated, then lay on a baking tray and bake until dark brown. Once done, sat aside to cool.

  4. In a large bowl, beat the cream cheese and vanilla until smooth. Refrigerate for 30 minutes. Using a pastry bag, pipe the frosting onto the cupcakes and top with the chopped bacon.