It was my lovely boyfriends birthday
the weekend just gone last month <– Up to date posts, that’s what you get here at OTK! Anywho, since it was his birthday I did what any self respecting blogger does and made him a birthday dessert, so that I had something to blog about he could enjoy a tasty birthday treat. A totally selfless act, I swear.
Making sweets isn’t really my forte, I’m a savoury girl through and through. I don’t have that delicate touch needed for Angel Cakes, Sponges or anything where the recipe asks me to ‘fold’ ingredients into each other. Even cupcakes sit slightly outside of my ability. But I will not be defeated by a delicious treat, so I resumed my never ending search for the perfect heavy-handed-proof cupcake recipe.
And after much searching, many failed trials, and too many nasty tasting cupcakes eaten, I found it! Rejoice. I used this vanilla cupcake recipe from Glorious Treats to make my first fluffy and moist Chocolate Cupcake. It’s a load off my shoulders, for sure.
Now, you can not have a cupcake without frosting. You just can’t let a cupcake go into the world naked, it wouldn’t be right. So I topped these cupcakes with this peanut butter frosting from The Little Epicurean and it was perfection.
However…perfection needed one last addition. Chocolate covered Bacon. Something I have wanted to try for a while now. Something I could have lived without trying, honestly. Not a fan. Not really sure what all the hype is about. I love bacon. I love chocolate. So logic would predict that I would love chocolate covered bacon. Alas, this was not so. I will add it to the recipe anyway, but please feel free to comment on how this all went wrong. I just don’t understand why I didn’t love it. I WANTED to love it, so so much.
I made some slight changes to the cupcake recipe from Glorious Treats, so if you want her original cupcake, go check out her blog! I hope you bring happiness to whoever you bake these for! Especially if they’re just for you. I like that. Enjoy.
Fluffy Chocolate Cupcakes
- 1 1/4 cup Cake Flour (No cake flour? Follow this handy link http://joythebaker.com/2009/09/how-to-make-cake-flour/)
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 Large Eggs
- 3/4 cups Sugar
- 1 1/2 teaspoon Vanilla Extract (no essence, get the real stuff!)
- 1/2 cup Extra Light Olive Oil (Less 1 tablesppon if adding bacon fat)
- 1/2 cup Buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
- 1 tablespoon Dutch Cocoa (or whatever cocoa you have, I love Dutch Cocoa, it's very rich)
- 1 tablespoon Bacon Fat (Keep the fat that comes out of your bacon when you cook it in a jar in the fridge, it's fabulous for cooking with)
|Pre-heat your oven to 175' celcius & line a cupcake tin with adorable cupcake papers. Or, you can just grease the pan. But that isn't as much fun as pretty cupcake liners.|
|Sift together your dry ingredients. Do it. Don't be lazy. Do it twice if you're super keen. |
(I was not super keen)
|Grab an electric mixer, be it hand-held or free-standing, it makes life easier. You can also use a whisk if you feel like working on your guns. |
Mix your eggs together and then add your sugar. Mix for a minute and then add your oil, bacon fat and vanilla. Make sure it's well mixed. One happy family.
|At this point I like to use a hand whisk. I know, I know, I just made you use your electric beaters. You love washing up :) But I do this because I always over-beat the batter if I try and use the handy electric mixer from this point on. If you can be trusted with delicate things, you may continue to use your electric beaters. |
Add in half the flour, whisk a couple times, add in half the buttermilk, whisk a few times again. Repeat this step once more with the remaining buttermilk and flour. Whisk until everything is just combined, and not one whisk more. This batter will be a touch runny, don't fret. Keep your cool.
|Spoon 1/4 cup of batter into your cupcake liners/tin. This batter should be enough for a dozen cupcakes.|
|Pop the tray into the oven for 12-15 minutes. |
Get started on your Peanut Butter Frosting and Chocolate Covered Bacon Toppers (very optional)
|Once they're cooked leave them to cool in the tin for a few minutes, then turn them out onto a cooling rack.|
|Once completely cool, frost with your Peanut Butter Frosting. If you dare, top with Chocolate Covered Bacon.|
Peanut Butter Frosting
- 1/4 cup Unsalted Butter (softened)
- 1/2 cup Smooth Peanut Butter
- 2 cups Soft Icing Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 1/4 cup Cream / Milk (may or may not be required, see directions for details)
|Cream together softened butter and smooth peanut butter in your handy-dandy mixer, or with some electric beaters.|
|Slowly add in your sifted icing sugar, beat until fully incorporated. Add in your vanilla extract and mix through.|
|If the frosting is too thick add in some milk or cream, 1 tablespoon at a time, until your desired consistency is reached.|
|Keep in the fridge until you are ready to frost your cupcakes. You may need to let it sit on the bench for a while after it's been in the fridge, so that it's back to a workable consistency.|
Chocolate Covered Bacon Toppers
- 4 Rashers Thin Sliced Streaky Bacon (My rashers were about 15cm long)
- 1/2 cup Chocolate (I used milk, but go with what you prefer)
|Cook your bacon in a skillet, until delightfully crispy. |
Keep your bacon grease! Either use it in the Fluffy Chocolate Cupcake recipe or for greasing up your skillet next time you fry something up.
|Place the cooked bacon on paper towel to drain.|
|Melt your chocolate over a double boiler or in the microwave.|
|Once the bacon is cool coat it with the your melted chocolate and place onto a rack to dry. Or in the fridge/freezer if you want to quicken the process. The easiest way to coat the bacon is with a pastry brush.|
|Once the bacon is cool, slice each bacon strip into 4-5cm long pieces.|
|Adorn your cupcakes with these odd little morsels. And don't blame me if they're horrible. I warned you.|