Chocolate Cupcakes with Dulce de Leche Buttercream and Candied Bacon
What you need:
For the cupcakes:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup boiling water
For the frosting:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 packet Dream Whip
- 1/3 cup Dulce de Leche
- 3 Tbsp. milk
- 2 to 3 cups powdered sugar
For the candied bacon:
- 12 slices bacon
- 1/2 cup brown sugar
Directions:
- For cupcakes: stir sugar, flour, cocoa, baking powder, baking soda, and salt in a stand mixer or in a large bowl.
- Then mix in eggs, milk, oil, and vanilla on medium speed [in stand mixer or with a hand mixer] for 2 minutes.
- Stir in boiling water. Batter will be very thin.
- Fill the lined cups of a muffin pan 2/3 of the way full.
- Bake in a preheated 350* oven for 18 to 20 minutes or until a toothpick inserted into the middle comes out clean.
- Let cool on a wire rack.
- For the candied bacon: Lower oven temperature to 325*. Prepare a baking sheet with a piece of parchment paper.
- In a bowl, toss bacon with brown sugar. Don't throw the excess sugar away!
- Arrange bacon in a single layer on the baking sheet and top with any excess sugar from the bowl.
- Place another sheet of parchment paper on top of the bacon and then set another baking sheet on top.
- Bake for 20 minutes. Carefully lift up the top baking sheet and check to see if the bacon is crispy. If not, bake another 10 to 15 minutes.
- Remove from oven and onto a plate to rest where they will finish crisping, so to speak.
- For the frosting: cream together butter, salt and vanilla until light and fluffy. Add Dream Whip on low.
- Then beat in dulce de leche, powdered sugar, and milk - I used all 3 cups and all 3 Tbsp. Use to your desired consistency!
- Pipe on top of the cooled cupcakes.
- Chop up the candied bacon into little 1 to 2 inch pieces and set on frosting.
- Store in refrigerator until ready to serve.
Original Fantastical Recipe