Chocolate and Bacon Maple Cupcakeslaurasrecipes
Downtown Boulder, Colorado has become known for great little eateries, bookstores and coffee houses. In fact, in 2010 the town was deemed the best Foodie town in the US by Bon Appetit Magazine. And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious. Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder. This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake. One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.
Since its opening, Tee and Cakes has become most famous for its superb selection of cupcakes and custom cakes for special events. The custom cakes are quite simply … works of art. Executive Pastry Chef and owner, Kim Boos delivers stunning designs that are not only whimsical and one-of-a-kind, but taste like heaven. I know this first hand because I always buy my cakes from Tee and Cakes.
But if you really want something special, you must try their famous Chocolate and Bacon Maple Cupcakes. These cupcakes have received regional and national attention as being one of the most unique and decadent cupcakes … ever!! Even Food Network was impressed and featured this recipe on an episode of Unwrapped! So, if you’re ever in Boulder … do yourself a favor and swing by Tee and Cakes. And if not, give this recipe a try and watch even those skeptics who say “bacon and chocolate?” beg you for the recipe.
Chocolate and Bacon Maple Cupcakes
Maple Cake Recipe
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 1/4 cups milk
- 2 T Maple Extract
Preheat oven to 350 degrees. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Using a scoop fill the cupcake liners 2/3 full.
Bake until golden and cool.
- 1 pound Semisweet Chocolate chopped or Chocolate Chips
- 2 cups heavy Cream
- Pinch of Salt
In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. To get silky smooth ganache it takes longer to mix than you think! Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
When cupcakes have cooled spread some ganache on top. Chill for a minute or two. While chilling cook up some of your favorite bacon however you like it. Brian likes his chewy and Kim likes hers crunchy and toasted.
Chop in pieces and top the cupcakes and … voila!