Who doesn't love bacon?
BUTTER,1/2 Cup (1 Stick,) room temperature
SUGAR, 1 Cup
2 LARGE EGGS
FLOUR, 3/4 Cup
BAKING POWDER, 1/2 tsp
BAKING SODA, 1/4 tsp
SALT, 1/8 tsp
UNSWEETED COCOA POWDER, 1/2 Cup
MILK, 1/2 Cup
PURE VANILLA EXTRACT, 1 tsp
CHOCOLATE COVERED TOFFEE BITS, 1/3 Cup
1 PCKG Peppered Bacon
PHILLY CREAM CHEESE, 1 1/2 packages
BUTTER, 1/2 stick, room temperature
POWDERED SUGAR, 3 cups, sifted
MAPLE SYRUP, 1/4 to 1/2 cup
Preheat the oven to 350.
Cook your bacon until crispy/crunchy, and slice into tiny chunks.(If you would like, reserve a small handful of chunks for garnish.)
In a large bowl, beat BUTTER until softened, then beat in SUGAR.
Beat in TWO LARGE EGGS!
In a separate bowl: Combine FLOUR, BAKING POWDER, BAKING SODA, SALT, and COCOA POWDER. Mix gently together with a whisk.
Now you have two bowls â€” One of wet ingredients, and one of dry. (Skipping the previous step for the sake of time WILL affect your final product, so try not to be lazy.)
Add MILK and VANILLA EXTRACT to your wet ingredients and mix.
Slowly mix your dry ingredients into the larger wet ingredients bowl. Do not add all at once.
Gently fold the TOFFEE and BACON into your batter.
Fill your cupcake cups with this delicious bacon chocolate toffee batter until they are about 1/2 - 3/4 of the way full.
This recipe makes exactly 20 CUPCAKES.
Put them in the oven and bake for 20 minutes.
After 20 minutes, put a toothpick through one of them and see if it comes out clean. If not, they are not cooked yet and need to be baked for another 3 - 5 minutes.
(Our cupcakes took 23 minutes and 30 seconds to bake.)
Now you should make the icing...
Beat butter and cream cheese together until very creamy.
Alternate between adding your sifted powdered sugar and maple syrup. Add, then mix, and repeat until everything is in that bowl.
Youâ€™re all done! This is a simple and very good frosting for any kind of cupcakes. Chop up the two pieces of bacon you set aside, frost the cupcakes, and top with a chunk â€˜o bacon.
Iâ€™d love to see how yours turned out.