Time: 1 hour 45 minutes
Complexity: average
Quantity: 12 cupcakes

Chocolate cupcakes with bacon and cream cheese frosting - a detailed recipe.

Ingredients:

For caramelized bacon:

• 1/2 cup light brown sugar
• 2 tbsp. granulated sugar
• 2 tsp cocoa powder
• 12 slices bacon, cut in half

For cupcakes:

• 5 tablespoons of vegetable oil
• 1/4 cup brewed espresso or coffee
• 1/4 cup light brown sugar
• 1/3 cup cocoa powder
• 110 g chopped milk chocolate
• 3/4 cup baking flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 tsp fine salt
• 1/4 cup buttermilk or low-fat kefir
• 2 eggs
• 1 tsp vanilla extract

For the cream:

• 1 cup boiled condensed milk
• 230 g of cottage cheese at room temperature
• 1 tsp vanilla extract
• Sea salt flakes for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Make caramelized bacon: Preheat the oven to 180°C and place a rack on a foil-lined baking sheet. Combine the brown sugar, granulated sugar, and cocoa powder in a medium bowl. Dip the bacon pieces in the mixture, then arrange them on the rack in a single layer.
  
  Bake for 15-20 minutes until the crust is dark brown. Cool and place on a plate lined with paper towels to dry. Finely chop 6 slices of bacon and set aside.
Step 2
• Start making cupcakes: Combine the vegetable oil, coffee, brown sugar, cocoa powder, and chocolate in a large microwave-safe bowl. Microwave the mixture for 2 minutes. Then blend until smooth and let cool for 15 minutes.
Step 3
• Combine flour, granulated sugar, baking soda, and salt in a bowl. Add kefir, eggs, and vanilla extract to the cooled chocolate mixture and mix until smooth. Add flour and continue mixing until smooth.
Step 4
• Line a 12-cup muffin tin with paper liners. Spoon an equal amount of batter into the cups and sprinkle with chopped bacon.
  
  Bake for 20-25 minutes, until the cupcakes spring back when lightly pressed. Cool the cupcakes in the pans for 10 minutes, then remove from the pans and place on a wire rack to cool completely.
Step 5
• Let's start preparing the cream: Beat the boiled condensed milk, cream cheese, and vanilla extract with a mixer at medium speed until smooth. Fill a pastry bag fitted with a star tip with the mixture. Refrigerate for 30 minutes.
Step 6
• Decorate the cupcakes with frosting and sprinkle the remaining caramelized bacon and salt on top.
  
  We offer persimmon muffins recipe.

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