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Decadence to the MAX.
A rich chocolate cupcake filled with caramelized bacon compote, topped with caramel buttercream and a bacon basketweave square to finish!

Posted by Connie Z. from Vancouver, British Columbia, Canada • Published See Connie Z.'s 7 projects »

  • Step 1

    Chocolate Cake
    Preheat oven to 350°F
    Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl
    Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin)
    Pour batter evenly into cupcake tin, about ¾ full
    Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean
    Let cool to room temperature

  • Step 2

    Salted Caramel Sauce
    Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon
    Stir gently until sugar melts into an amber-colored liquid. Keep an eye on it, it can burn in seconds when close to doneness
    Add the butter when sugar is all melted, gently stir for 2-3 minutes
    Slowly drizzle in heavy cream while stirring
    Allow the mixture to boil for 1 minute
    Stir in salt, take off heat and allow to cool down before using
    (I like to keep my caramel in mason jars in the fridge, lasts for a couple months!)

  • Step 3

    Salted Caramel Swiss Meringue
    Combine sugar, egg whites, and salt in the bowl of a stand mixer
    Place over simmering water (not IN simmer water)
    Whisk by hand until sugar is completely dissolved
    Transfer bowl to mixer and beat until you reach medium peak consistency
    Slowly add butter one piece at a time
    At some point, the buttercream will look curdled and gross, THIS IS NORMAL DON'T PANIC
    Keep adding butter and beating the buttercream until you reach a silky smooth texture
    Beat in caramel sauce

  • Step 4

    Bacon Weave
    Preheat oven to 350 degrees F
    On a large baking sheet, basketweave the bacon
    Stack another baking sheet on top to keep the bacon flat when it cooks
    Bake for 10 minutes, just when it's starting to get crispy, take it out of the oven
    Drain the bacon fat, save it, use it for whatever makes your heart sing
    Sprinkle brown sugar liberally all over bacon weave
    Place back in oven and bake until just crispy or sturdy enough to hold its shape without drooping
    If you find that your bacon just won't cook up (like I did), take it out of the oven and cook it on the stovetop with a frying pan
    When bacon weave is cooled, cut into 4x4 pieces to get 16 total

  • Step 5

    Bacon Compote
    Fry bacon on stovetop pan until ALMOST crispy
    Remove from heat and dice bacon into small small pieces
    Place back onto stovetop and cook over low heat with brown sugar
    Cook until sugar is melted and bacon is tender

  • Step 6

    Core the cupcakes using a knife or cupcake corer
    Fill with bacon compote
    Top with salted caramel swiss meringue
    Place a piece of bacon weave on top
    Drizzle with extra caramel sauce

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