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Cocoa Cupcakes with Bacon and Maple Icing

12 cupcakes
Desserts

Nutritional Facts Per Serving

344
Calories
5.7 g
Protein
51.2 g
Carbs
1.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 344
  • Fat 14.1 g
    • Saturated   8.7 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   448 mg
  • Carbohydrate 51.2 g
    • Fibre   1.8 g
    • Sugars   37.6 g
  • Protein 5.7 g
    • Vitamin A
    • Vitamin C
    • Calcium 6 %
    • Iron 13 %

Method

Line a 12-cup muffin pan with large (not the giant size) paper baking cups and set aside. Preheat the oven to 350°F.

Sift the cocoa powder, flour, baking soda, baking powder and salt into a bowl and whisk to combine. Mix in half of the bacon bits; the rest will be used to garnish the cupcakes.

To ice and garnish:

Place all ingredients in a bowl and beat until well combined and lightened. Spread or pipe some icing on each cupcake. Decorate the top of each cupcake with some of the bacon bits. Refrigerate cupcakes until icing is set, and then enjoy when ready.

Place the butter, brown sugar and vanilla in the bowl of your stand mixer and beat until well blended. Beat in the eggs. Now mix in the flour mixture alternately with the milk in three stages. Scrape the sides of the bowl and mix again.

Divide and spoon the batter into the prepared pan; filling each cup almost to the top. Bake the cupcakes 18 to 20 minutes, or until they spring back in the very centre when gently touched.

Cool cupcakes to room temperature, and then set on a serving tray. Cover and leave at room temperature until ready to ice.

To ice and garnish:

Place all ingredients in a bowl and beat until well combined and lightened. Spread or pipe some icing on each cupcake. Decorate the top of each cupcake with some of the bacon bits. Refrigerate cupcakes until icing is set, and then enjoy when ready.

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