Yes, you read correctly: BACON on a cupcake! Bacon is, like, magical or something – what other meat can you put on dessert? Without the bacon, these would just be chocolate cupcakes with caramel frosting – booooriiiing. Adding bacon is like sprinkling pixie dust on them: “Bippity, boppity, BACON!” – Jim Gaffigan.
These do take quite a bit of time to make. Usually, I make the caramel one day, the cakes another day, and then the frosting on – a different day. It’s just a suggestion, but that way you won’t need to spend all day in the kitchen. When you’re in the kitchen all day, by the time you’re done and you’ve just got to frost them, you’re so tired you just don’t care anymore. And then you slop it on however. And then it’s not pretty. Not that I would know anything about that :P.
You will probably want to get a silicone muffin pan. The bacon sticks to the regular kind, and then your bacon wraps will crumble :(.
- 1 can coconut milk
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt or fleur de sel (a fancy, coarse sea salt)
- 2 tbs. butter
Combine maple syrup and coconut sugar in a small saucepan over medium heat. Once the coconut sugar is somewhat dissolved, add coconut milk and vanilla extract. When the mixture starts to simmer, turn down to medium-low and let simmer until it turns dark and is significantly reduced (this will take a while). You should be left with around half a cup. Once it is done, whisk in the salt and butter and pour into a bowl or a jar. Set aside or keep in the fridge until needed.
If, when the sauce has cooled, you discover that it’s not thick enough, just put it back into the pot and heat it up again.
- 13 slices bacon
- 2-4 tbs. maple syrup
Preheat oven to whatever temperature you typically bake your bacon at. (I do 425F, but we have thick-cut bacon. You may not need it that high for regular cut. If you aren’t sure, surf around on the web…I’m sure you’ll find something.) Line a baking sheet with tin foil (make sure you get it up the edges). Place your silicone muffin pan upside down on top of the pan. Wrap a bacon slice around each cup. Lay that last piece of bacon next to the muffin pan. (In the picture I have everything on a rack, in case you’re wondering about it. It’s not necessary though.)
Bake until crispy. The time will vary depending on how thick your bacon is. Normal-cut bacon may only take around 15-20 minutes (I’m totally guessing; I’ve never actually baked “normal-cut” bacon before), but I use thick-cut and it takes more like 30-40 minutes.
Cool, then carefully remove each bacon cup and place on a rack. Pour the bacon grease out of the pan (we save ours and use it in cooking).
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup cocoa powder, sifted
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 1/2 cup honey or maple syrup
- 6 eggs
Preheat oven to 350F.
Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a medium bowl. Add the rest of the ingredients and mix well to combine.
Place the muffin pan right side up on a baking sheet. Put the cooked bacon cups into the cavities. If they are too big, you may need to break them in a few places to get them to fit.
Pour about 1/4 cup (or slightly less) cake batter into each cup. Bake for 20-30 minutes. Cool. Remove to cooling rack to cool completely.
- 1 cup coconut sugar
- 6 tbs. water
- 3 egg whites
- 3/4 tsp. lemon juice
- 1 cup butter
- Caramel Sauce (recipe above)
Combine the coconut sugar and water in a small saucepan over medium heat. While you wait for the sugar to heat up, whip egg whites and lemon juice in a standing mixer until soft peaks form.
When the sugar mixture has reached the soft-ball stage (235-245F), turn the mixer on and slowly pour in the melted coconut sugar. Keep the mixer going until the frosting has cooled; the sides of the bowl should feel cool, not hot or even a little warm. If you put the butter in when it is too warm, it will melt and could mess up the frosting.
Once the frosting is cool, add the butter a little at a time until all of it is thoroughly whipped in. If you do end up putting the butter in too early, don’t throw it away yet; adding the caramel may smooth it out. Now add the caramel and combine.
If you don’t want to assemble the cupcakes right after you make the frosting, you can refrigerate them. When you want to frost them, first let the frosting come to room temp and then whip it with a hand mixer until it’s fluffy and smooth.
Pipe or scoop the frosting onto each cupcake and sprinkle with the chopped bacon. These taste best at room temperature.