Chocolate & Candied Bacon Cupcakes

One lucious & moist chocolate
cupcake with candied bacon.

Cake Ingredients:
1 pound bacon, cooked (not crispy) and chopped or 1 1/3 cups cooked real bacon bits**
1 1/2 cups dark or regular unsweetened cocoa powder
1 1/2 teaspoons sea salt
3 cups all purpose flour
1 tablespoon baking soda
1 tablespoon baking powder
3 cups white sugar
3/4 cup vegetable oil
1 1/2 cups buttermilk
2 teaspoons vanilla
3 eggs
1 1/2 cups hot water
4 tablespoons brown sugar

Frosting Ingredients:
1 cup salted butter
3 cups powdered sugar
1/3 cup dark or regular unsweetened cocoa
1 tablespoon vanilla
1 tablespoon lemon juice
2 tablespoons milk, half & half or cream
2 envelopes Dr. Oetker Whip It (optional)

Whip it helps to stabilize so that
the frosting keeps it form. 

Method:
Preheat oven to 350*. Line cupcake pans with 30 paper liners. Set aside.
In a large mixing bowl, sift together the cocoa, salt, flour, baking soda, baking powder and sugar. Make a well in the center of the dry ingredients. Add the oil, buttermilk, vanilla and eggs and beat until the batter is smooth. Carefully add the hot water and mix until blended in. (The water liquifies the mixture and can splash out of the bowl.)
Divide the batter evenly between the 30 cupcake liners, filling about 3/4 full. Sprinkle half of the crumbled bacon on top of the cake batter in each cup.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center of a cupcake, comes out clean. Cool completely, before icing.

While the cupcakes are baking, line a small baking sheet or pan with foil. Place the remaining crumbled bacon in a small bowl with the brown sugar. Stir to mix. Pour onto the foil lined pan. When the cupcakes come out of the oven, bake the bacon for about 5 minutes, being careful not to burn. Set aside to cool.

For the frosting, put all of the ingredients into a bowl and beat together with and electric mixer, until smooth. 

Spread on to of the cupcakes with a knife or pastry bag. Sprinkle a small amount of the candied bacon of top of each cake, pressing lightly to make stick. 

Makes 30 cakes. Store in airtight containers in the refrigerator. Let stand at room temperature for 15 to 30 minutes, before serving.

Note: Family and friends went "crazy" for these cakes and were surprised at how moist and tasty they are. Definitely a favorite.