Dark Chocolate Bacon Cupcakes

Dark Chocolate Bacon Cupcakes                                               Prep: 30 mins
                                                                                                     Cook: 30-60 mins
                                                                                                      Makes 20 cupcakes
                                                                                                      Source: Something for the weekend


What do we need:

12 slices pancetta, grilled until crisp
100 gr dark chocolate, melted (au bain Marie)
225 gr plain flour
50 gr cocoa powder
250 gr caster sugar
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 free-range eggs
50 ml strong coffee, cooled
225 ml soured cream
120ml vegetable oil

For the buttercream icing

150 gr unsalted butter, softened
150 gr icing sugar, sifted
100 gr darl chocolate, melted and slightly cooled
course sea salt, for sprinkling

1. Preheat your oven to 180C. Line a muffin tin with paper cases.

2. Crumble two-thirds of the grilled pancetta onto a baking tray lined with baking paper and cover with the melted chocolate. Allow to set before chopping into bacon chocolate chips.

3. Sift together the flour, cocoa powder, sugar, bicarb, baking powder and salt into a bowl and mix well.

4. In another bowl beat the eggs, coffee, soured cream and vegetable oil until well combined, and stir this into the dry ingredients. Stir in the bacon chocolate chips.

5. Spoon the mixture into about 20 muffin cases, bake for 20-25 minutes.

6. For the buttercream icing, whisk together the butter and icing sugar. Fold in the melted chocolate.

7. Remove the cupcakes from the oven and allow to cool before piping the icing onto the cupcakes. Top with the remaining bacon pieces and a sprinkling of sea salt.

Simon says:
This salty-sweet combination sounds wrong wrong wrong. But it is so wrong, it's deliciously right. We dare you!

 

 

 

 

 

"Enjoy"