Bacon Toffee Chocolate Cupcakes

I took on this challenge from a co-worker who conveniently decided to go on vacation when I provided (thanks Carlos). Anyway, for those who were able to try one, I made these a while back and had taken the photo, but lost the recipe. Found it! So I'm sure you're cringing just at the title. Bacon and chocolate?! Gross. But really when you think about it, you're getting the same sweet and salty mix you get when you bite into some Crunch 'n Munch. I admit, it's very difficult to get past the idea when you're biting into a cake with bacon flecks. But don't think about it, just taste and enjoy the flavors! And swallow fast, because if you bite down on a little chunk of bacon after the cake has already gone down, you're done. Also, I halved the icing recipe since it makes WAY more than you need for a single batch of about 17. Recipe off Cupcake Bakeshop website.

Bacon, Toffee, Chocolate Cupcakes

~17 regular cupcakes / 350 degree oven

1/2 cup (1 stick) butter, room temp
1 cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup high quality unsweetened cocoa powder like Valrhona brand
1/2 cup milk
1 teaspoon vanilla
3-1/2 slices cooked bacon cut into chunks
1/3 cup chopped chocolate covered toffee

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Gently fold in the bacon and toffee chunks.
7. Scoop batter into cupcake cups about 1/2-2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Maple Cream Cheese Frosting

2-1/2 packages of Philly cream cheese
1 stick butter
5-8 cups sifted powdered sugar
~1/4 cup maple syrup

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 3 cups of the powdered sugar and maple syrup. Beat until combined.
5. Add more maple syrup and confectioners sugar until you get to the flavor, consistency, and sweetness you like.

Assemble
1. Frost cooled cupcakes.
2. Top with a piece of maple sugar candy or crispy bacon.