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Categories:
brown sugar sugar Dutch bacon vegetable oil Espresso brown sugar Dutch milk chocolate flour granulated sugar baking soda salt buttermilk eggs vanilla leche cream cheese vanilla salt
Viewed: 32 - Published at: 9 years agoIngredients
- 1/2 cup packed light brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons unsweetened Dutch-process cocoa powder
- 12 slices bacon, cut in half
- 5 tablespoons vegetable oil
- 1/4 cup brewed espresso or coffee
- 1/4 cup packed light brown sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 4 ounces milk chocolate, chopped
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup jarred dulce de leche
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Flaky sea salt, for topping
Method
- Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet.
- Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl.
- Toss the baconin the sugar mixture until coated, then arrange on the rack in a single layer.
- Bake until dark brown, 15 to 20 minutes.
- Let cool, then transfer to a plate and pat dry with paper towels.
- Chop 6 pieces of the bacon; set aside.
- Meanwhile, make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes.
- Whisk until smooth, then set aside to cool, about 15 minutes.
- Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl.
- Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth.
- Add the flour mixture and continue whisking until combined.
- Line a 12-cup muffin pan with paper liners.
- Divide the batter among the cups, then sprinkle with the chopped bacon.
- Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes.
- Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined.
- Transfer to a pastry bag fitted with a large star tip; refrigerate 30 minutes.
- Pipe the frosting onto the cupcakes.
- Top with the remaining candied bacon, breaking it into pieces; sprinkle with sea salt.
- Photograph by Yunhee Kim