Wednesday, 21 January 2015

Chocolate Beer Batter, Maple Bacon Cupcakes

Hello Everyone

My favourite TV show for a while now has been 2 Broke Girls and after the first mention of beer batter, maple bacon cupcakes i have wanted to try them so badly. So after doing some hunting on line i found the perfect recipe that emulates the cupcakes on the show. Sadly there isn't an exact recipe for the ones that were used to impress Martha Stewart, but this seem the closest.

Now I'm not really a beer drinker and i was quite worried so finding a recipe that was also chocolate eased my mind. Surprisingly the flavour paired together so well and i was so glad that i made these! I hope you enjoy them.

For the Chocolate-Beer Batter Cupcakes
  1. 2 cups all-purpose flour
  2. 1½ cups white sugar
  3. 1½ teaspoons baking soda
  4. 1 teaspoon salt
  5. 1 cup Guinness or favourite stout beer brand
  6. 1/2 cup (1 stick) butter
  7. ½ cup unsweetened cocoa powder
  8. 1 cup chocolate chips
  9. 2 large eggs
  10. ⅔ cup plain Greek yogurt
  11. 1 teaspoon vanilla extract
For the Maple-Glazed Bacon
  1. 3 strips bacon
  2. ⅓ cup maple syrup
For the Maple Frosting
  1. 8 ounces cream cheese, softened at room temperature
  2. 1/2 cup (1 stick) butter, softened at room temperature
  3. 1 cup powdered sugar
  4. 1 Tablespoon maple syrup
  5. Leftover candied bacon drippings (about 1 Tablespoon)*
Make the cupcakes
  1. 1. Preheat oven to 350°F (180°C). Line twenty cups on two muffin tins with cupcake liners and set aside.
  2. 2. In a medium bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  3. 3. In a pot or large sauce pan, simmer the beer and butter on medium heat just until butter is melted. Add cocoa powder and chocolate chips, then stir until mixture becomes completely smooth. Take off heat and set aside to cool.
  4. 4. In a large bowl, whisk together eggs and yogurt until smooth. Slowly add slightly-cooled chocolate mixture, whisking constantly until mixture become homogenous. Add vanilla and mix.
  5. 5. Add in the dry ingredients and stir until completely smooth and well-combined.
  6. 6. Spoon batter into lined muffin cups a little over halfway full. Bake for 15 minutes, or until tester or toothpick inserted in the center comes out clean or with barely a few moist crumbs. Remove from oven and allow to cool.





Make the maple bacon
  1. 7. Turn oven up to 375°F (190°C) and line a large baking sheet with aluminum foil. Lay your bacon strips across a baking rack and place the rack on the foil-lined baking sheet.
  2. 8. Using a pastry brush, brush each strip of bacon with a layer of maple syrup. This basting process will be repeated while the bacon is cooked in the oven.
  3. 9. Bake for 5 minutes then remove from oven to baste strips again. Return to the oven and bake another 5 minutes. Flip strips over, baste, and bake for another 5 minutes.
  4. 10. Baste bacon one last time and stick them back in the oven for the last 5 minutes. Remove from oven and let cool.


Make the frosting
  1. 11. In a large bowl, beat together butter and cream cheese until smooth and well-incorporated.
  2. 12. Add powdered sugar, maple syrup, and bacon drippings. Mix until smooth. Add more powdered sugar, as necessary, to achieve desired consistency.
  3. 13. Spoon frosting into a piping bag, and frost each cupcake as desired.
  4. 14. Slice bacon in the desired size to decorate the cupcakes. Crumble or chop them up to sprinkle, or slice into one inch pieces to top. (Or do a combination.) I recommend placing the cupcakes in the fridge to chill for about an hour or so before eating.



Notes
  1. You can make either the maple bacon or the cupcakes first.
  2. * I did not have enough bacon drippings to make up 1 Tablespoon. Just use whatever drippings is left on your baking sheet after basting the bacon.