But really delicious. First I thought it a kind of joke: Candied bacon, chocolate ganache and cupcake. Something to be aspected on halloween. But no, they did taste incredible nice.
I found the recipe on fox news and made half of the batch with minor adjustments.
The original recipe should end in 6 huge cupcakes but I prepared 8 small.
For the maple cupcakes (8 small)
1 Cup all-purpose flour
1 Teaspoon baking powder
1 good pinch salt
100 g unsalted butter, softened in the microwave at 360 W
1/2 Cup light brown sugar
2 medium eggs
1 Teaspoon pure vanilla extract
40 ml milk
40 ml maple syrup
For the chocolate ganache
200 ml creme double
200 g cuverture, semi sweet, chopped
For the candied bacon topping
3 tablespoons brown sugar
1 Teaspoon black peppercorns - later crushed
8 slices bacon
To make the cupcakes
Preheat the oven to 180° C. Prepare 8 silicon moulds by slightly spreading melted butter and powder with a little flour.
Sift together the flour, baking powder, and salt. Set aside.
In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until well combined. Add the eggs and vanilla and maple syrup and beat until fluffy. Scrape down the sides of the bowl and add half of the flour mixture and the milk, beating to combine. Add the rest of the flour mixture, and continue to mix just until the dry ingredients are incorporated, scraping down the sides of the bowl as needed.
Fill each prepared muffin cup about 3/4 full. Bake until the tops are just firm to the touch and a tooth-pick inserted in the center of a cupcake comes out clean, about 15-20 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.
To make the ganache
In heavy small saucepan heat the cream until hot but not boiling. Stir in the cocholate let it melt on very low heat and stir until smooth and glossy.
Transfer to a medium-size mixing bowl, and cool to room temperature. Chilling the mixture in the refrigerator will take about 1 hour. Beat the ganache on medium-high speed until thick and creamy, about 2 to 3 minutes. The cream will become much lighter in colour and fluffy. Fill cream into a piping bag with a bigger star shaped snout.
To make the bacon topping
Meanwhile preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper and place a similar-sized wire cooling rack inside the pan.
In a motar combine the brown sugar and pepper and grind coarsely. Spread the bacon strips on a plate, sprinkle and rub the sugar-pepper mix into the both sides of the slices. Lay the strips in one layer on the wired rack. Bake for 15 minutes until browned. Cool down before crumbling by hand.
Pipe the cream on top of the cupcakes, sprinkle with bacon. Keep the cupcakes cooled until serving.
Just one thought. Wether you take maple syrup or a little bit more milk should not make much of a difference. The syrup amount is way too small to leave some special aroma. Should be fine with advocaat too. The chocolate cream and bacon flavor did it :-)