Sweet and salty are all the rage these days and I’ve seen bacon in all kinds of sweets so I thought why not on chocolate cupcakes?
The sweet and salty really complement each other in this decedent dessert. This recipe is quite simple as it uses cake mix and store bought icing, the only differentiator here is the candied bacon!
- Devils Food Cake mix
- 3 eggs (for the cake)
- 1 1/3 cup water (for the cake)
- 1/2 cup vegetable oil (for the cake)
- 1 container Milk Chocolate Frosting (16 oz)
- 1lb bacon (one package- about 15 strips)
- 1 cup brown sugar
- 1 heaping tablespoon ground chipotle pepper (optional)
- Bake the cupcakes according to package directions (combine the mix with the eggs, water and vegetable oil specified on your mix package; then bake at the time and temp specified on the box). Once cooled, frost with the frosting.
- Now as for the bacon, itâs not as hard as you might think!
- Preheat the oven to 350F.
- Line a cookie sheet with foil to catch the bacon drippings. Place your bacon on a broiling pan or rack that will rest on top of the cookie sheet.
- Mix sugar and chipotle pepper and place on plate. Dip each piece of bacon in the sugar mixture so that it is coated evenly. Place on the baking rack/broiler pan. Repeat with each piece.
- Bake the bacon for 15-20 minutes until it begins to get a little cripsy. Resist the urge to place the bacon on paper towels when you take out of the oven because it will stick!
- Once cool enough to handle, slice the bacon so as to resemble âbacon confettiâ that will be the topping for your cupcakes.
- After cupcakes have been frosted, add the âbacon confettiâ to your cupcakes.
- Prepare for âoohing and aaaahingâ when you bring them to your friendâs house. Prepare for additional âoohingâ when people actually eat them!
|Amount Per Serving||%DV|
|Serving Size 51g|
|Recipe makes 24 servings|
|Calories from Fat 122||72%|
|Total Fat 13.6g||17%|
|Saturated Fat 3.34g||13%|
|Trans Fat 0.12g|
|Total Carbs 9.16g||2%|
|Dietary Fiber 0.0g||0%|