It’s official: My diet is heading into a recession. Chocolate, bacon and cheese — three deadly food sins. The Devil’s Triangle, if you will. All in one sugary, buttery package. Oh, what are we waiting for?

Actually, I did bake these cupcakes for a specific occasion, the birthday of one of my favorite meat lovers, Scott Gold (author of The Shameless Carnivore). This recipe is testament to the fact that when people cook for other people, they all too eagerly break all their personal convictions, preferences, etc. I’ve heard this type of comment from many a fellow home cook — cooking for others is just different. I like putting on different hats every now and then.

So here’s to Scott, and every cupcake, bacon, dark chocolate and cream cheese frosting fan out there. You have my enthusiasm and will, with yours. So let’s have fun with it and celebrate.

crisp bacon provides a crunchy, crumbly topping

Now, knowing the ladies behind the blog Cupcakes Take the Cake, I’m sure this is probably not the most original cupcake concept ever. Bacon has found its way into innumerable sweet treats in recent years, dipped in chocolate like a strawberry, or swirled into ice cream like a… strawberry. I can die happily knowing that I impressed the cupcake world a few months ago when I topped a batch of vanilla ones with chocolate chip cookie dough. Goodness knows what else will be done with the genre in years to come, as its popularity seems ever increasing (did you know that today is National Cupcake Day?). I look forward to watching in bemused wonder as the trend progresses, and for now, offer up this humble, salty-and-sweet creation.

half whole wheat flour narrowly escapes botching the batch

If you know how to crisp bacon, bake extra-dark chocolate cupcakes, and whip together a cream cheese frosting, then you don’t need to read the rest of the recipe below. It’s just like that. But I’ll warn you against some of the mistakes I made — after I had beaten the sugar with the eggs for the batter, I reached into my bag of all-purpose flour and could scoop up only a mere half-cupful. Instead of dashing out to the store like any sensible person and getting more, I used some whole wheat flour that was on hand. I would not recommend this. It gave the cupcakes, while very chocolately, a slightly grainy texture and noticeably wheat-y taste. Whole wheat cupcakes, in my estimation, shall remain unwelcome to the cupcake lexicon.

cream cheese (and butter) frosting is sweetened with just a touch of honey

Next, it’s very important to bring both your cream cheese and butter to room temperature before you give a try at whipping them together with confectioner’s sugar for the frosting. If you do this, simply by leaving them out for half an hour, then churning out a beautiful frosting is easier than pie. For some reason I didn’t predict the cream cheese needed as much de-chilling and failed to take it out as early as the butter. Since it couldn’t really be whipped in any way, shape or form with a whisk until it had gotten to that precise softened texture, it simply made me late for my party as I waited.

The last, and least important, personal flair I gave these cupcakes was a drop of honey to the frosting instead of vanilla extract. I thought about drizzling honey on top of them too, perhaps to spell out the letters of Scott’s name. But when it comes down to it, I’m not very steady with a spout or piping bag, as previous attempts at cupcake-decorating have taught me. Plus, I didn’t want to overwhelm the eventual eaters of the cupcakes with too much substance — a sprinkle of bacon on top alone was enough to surprise folks, I promise you.

Chocolate Cupcakes with Bacon Cream Cheese Frosting
(makes 6)

for the cupcakes
1/4 cup unsalted butter, softened
3/4 cup all-purpose flour
1/2 cup sugar
1 large egg
1/3 cup milk
2 1/2 tablespoons cocoa powder (I like Valhrona)
1 teaspoon baking powder
pinch of salt

for the frosting
2 strips bacon, cooked crispy
1/4 cup butter, softened
4 oz. cream cheese, softened
about 2 cups confectioner’s sugar
1 teaspoon honey

Preheat oven to 375 degrees. In a mixing bowl, beat together the butter and sugar for the cupcakes only. Add egg and beat until fully blended and creamy. Combine the flour, baking soda, cocoa powder and salt in a separate bowl. Gradually add flour mixture to butter mixture, alternately adding the milk gradually. Divide equally among six cupcake liners in a muffin tray. Bake about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.

Beat the butter and cream cheese for the frosting. Add the honey, and gradually add in the confectioner’s sugar until it reaches a spreadable consistency. Crumble one of the bacon strips and beat it into the frosting. Once cupcakes are cool, spread the frosting on top of each one. Crumble the remaining bacon strip, and sprinkle on the tops.

Cost Calculator
(for 6 cupcakes)

3/4 cups flour: $0.35
1/2 cup sugar: $0.25
1/2 cup (1 stick) butter: $1.00
1 egg: $0.33
1/3 cup milk: $0.20
2 1/2 tablespoons cocoa powder: $0.50
4 oz. cream cheese: $1.25
2 strips bacon: $1.00
2 cups confectioner’s sugar: $0.60
1 teaspoon honey: $0.10
1 teaspoon baking powder, pinch of salt: $0.10

Total: $5.68

Health Factor

Nine brownie points: The other great thing about cooking for others is knowing that you’re not going to consume the end product alone, hence not worrying too much about the heinous health toll or lack of nutritional benefit. Not that I’m trying to poison anyone. But it’s a nice burden off my conscience. The only thing one could vouch for here health-wise is a bit of antioxidants found in dark chocolate. After that, there’s little room for any kudos (unless you also made the mistake of adding half-whole wheat flour).

Green Factor

Three maple things: It’s not looking too good in this category, either. Making cupcakes quickly wipe out one’s butter cache at home, and because I didn’t have enough that I’d bought from the Greenmarket, had to settle for non-local reinforcements, same for the cream cheese. Sugar is the other main ingredient ingredient in them, like most baked desserts, and I can’t be sure where the sugar in the raw I have was trucked in from.

This entry was posted on Monday, December 15th, 2008 at 1:11 am and is filed under Desserts, Recipes. You can leave a response, or trackback from your own site.