1182. DARK CHOCOLATE and BACON CUPCAKE

makes 24 cupcakes


8 slices good thick-cut bacon
1 cup unsalted butter
1/2 cup Hershey's Special Dark Cocoa
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoon vanilla
2 cups all-purpose flour
1/2 teaspoons baking soda
1 t baking powder
1/4 teaspoon salt
frosting recipe below

Preheat oven to 350 F. Prepare 24 muffin tins. Chop bacon into about 1/2-inch pieces. Cook over med-high heat in a skillet until bacon is brown & crisp. Remove bacon with a slotted spoon to a paper towel to drain. Pat any remaining oil off the bacon. Set aside. Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy). Stir in bacon. In goes the bacon. Fill muffin tins to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester. Allow cupcakes to cool.


Dark Chocolate Frosting

makes about 2 cups frosting

1/2 cup unsalted butter
2/3 cup Hershey's Special Dark Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Frost the cupcakes & sprinkle with a little Fleur de Sel right before serving.


courtesy of: A Good Appetite / Hershey's Chocolate