Dive into the perfect balance of sweet and savory with these chocolate cupcakes with crispy, caramelized candied bacon—a bold twist on the classic treat. Bacon lovers, this one's for you! Big thanks to Happy Bake Day Show for the recipe!
Preheat oven to 375℉. Line a baking tray with aluminum foil and place an oven-safe wire rack onto the tray.
Arrange the strips of bacon over the wire rack. Evenly sprinkle with brown sugar and gently press the sugar into the bacon.
Bake the bacon for 20-25 minutes, or until the sugar has melted and the bacon is crisp. Remove from the oven and allow to cool on the wire rack for 5 minutes then transfer to a piece of parchment paper to cool completely.
Reduce oven temperature to 350℉. Line two, standard 12-count muffin pans with cupcake liners.
Set 3 candied bacon slices aside, and roughly chop the remaining slices. Set aside.
In a large bowl, whisk together the cake flour, cocoa powder, baking soda, salt, espresso powder, and sugar.
Add oil, milk, vanilla extract, and eggs. Whisk again until batter is smooth. Fold in chopped bacon pieces.
Scoop the batter into the cupcake liners, filling them about ⅔ full.
Bake the cupcakes for 16-19 minutes, or until a cake tester inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Transfer the chocolate frosting to a piping bag fitted with a large star-tip. Pipe a swirl of frosting over each cupcake.
Take the reserved candied bacon slices and carefully cut each slice into 6 pieces. Decorate each cupcake with a piece of candied bacon. Enjoy!
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