2732. CHOCOLATE BEER BATTER CUPCAKES with MAPLE BACON FROSTING

makes approximately 24 cupcakes

Cupcakes1 cup Guinness1 stick butter1/2 cup cocoa powder1 cup chocolate chips2 cups flour1-1/2 cups sugar1 1/2 teaspoons baking soda1 teaspoon salt2 eggs2/3 cup plain Greek yogurt1 teaspoon vanilla extract?

Maple-Glazed Bacon?
3 strips bacon
1/3 cup maple syrup?
Frosting?8 oz. block cream cheese, softened1 stick butter, softened1 cup powdered sugar1 tablespoons maple syrup1 teaspoon candied bacon drippings
Preheat oven to 350. Line two muffin tins with cupcake liners and set aside. In a pot or large sauce pan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture smooth. Take off heat and set aside to cool. In a large bowl, stir eggs and yogurt together until smooth. Slowly add chocolate mixture and vanilla. Add dry ingredients and stir until well combined. Bake for 15 minutes. Remove from oven and allow to cool. Turn oven up to 375, and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. Bake for 10 minutes, basting strips again about half way into that time. Flip your strips over, baste, and bake for another 10 minutes. Baste your bacon one last time, and stick them back in the oven for another 5 minutes. Remove from oven and let cool. While your cupcakes and bacon strips are cooling, start making your frosting. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated. Add powdered sugar, maple syrup and bacon grease. Mix until smooth. Spoon frosting ?into a piping bag, and frost each cupcake. Slice one piece of bacon into 1-inch strips and press one piece into each frosted cupcake. Crumble the rest of the candied bacon and sprinkle them on top of the cupcakes. Enjoy immediately, with a big glass of milk.

bacon recipe courtesy of: Tina, Just Putzing Around the Kitchen, June 11, 2012

Originally posted 2012-10-31 08:13:00. Republished by Blog Post Promoter

2883. DARK CHOCOLATE WHISKEY BACON CUPCAKES

1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey

These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup of buttermilk and a tablespoon of lemon juice or vinegar if you have it. Let it do its thing for five minutes.

Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee, buttermilk and oil. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir it up until it’s become blended – no more, no less. Set aside some bacon strips to use as garnish, then crumble the rest to the batter. Divide the batter amongst the cups evenly.?Bake for 15-20 minutes.?Then release the cupcakes from the pans and let cool over a wire rack.

Now comes the whiskey icing: 8 oz of cream cheese, a cup of powdered sugar and a shot of Jack Daniels whipped at high speed. Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.

bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012

Originally posted 2013-03-31 01:34:00. Republished by Blog Post Promoter

2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE

makes four servings

4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON

serves 4

1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.

Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.

bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012