I have this theory that everything is a little better with bacon... well, except vodka. That was kind of a disaster. But anyway, cupcakes certainly are. The crispy, salty bacon and caramel compliment the soft, sweet chocolate perfectly. I got the idea from Enjoy Cupcakes who have the most amazing flavor combinations, but they're kind of far away and what they charge for shipping is insane so I had to improvise. Here is what I came up with.
CHOCOLATE CARAMEL BACON CUPCAKES
Chocolate cake, layered with bacon bites & chocolate chunks, topped with chocolate frosting, maple bacon bits & caramel
Makes 24 cupcakes
1 box devil’s food cake mix*
Amount of vegetable oil indicated on cake mix box
Amount of eggs indicated on cake mix box
Amount of water indicted on cake mix box
10 strips of bacon
2 tblsp. maple syrup
2 16 oz. containers of dark chocolate frosting
1 bar of bittersweet baking chocolate
1 jar Caramel topping
Muffin tin liners
Pam for Baking or Baker’s Secret
Fry your bacon. Meanwhile, chop your baking chocolate into coarse bits and set aside. Crumble half of the bacon and set aside. Coat the other half of the bacon with maple syrup and put it in the oven on a piece of foil or baking tray. Preheat oven to temperature indicated on cake mix box. The warming oven will help dry out the maple syrup. Just check on your bacon often to make sure it doesn’t burn and that you remove it before you put your muffins in. Crumble and set aside.
Line your muffin tins with tin liners sprayed with Pam. Prepare cake mix with water, eggs, and oil as directed on box. Fill cupcake liners 1/3 full with batter. Sprinkle bacon (not the maple-coated bacon, you’ll use that later) and bittersweet chocolate bits over-top and then fill cupcake liners again with batter until they are 2/3 full. Bake according to instructions on box (should be about 20-25 minutes) and let cool.
Once the cupcakes are cool, frost them with dark chocolate frosting, sprinkle with maple bacon bits, and drizzle with caramel topping.