Still in Arizona and when we get a minute to relax, after the 3 kids are given a half bottle each of Benydryl, (we just knew that they were going to get a runny nose so we were prepared, so we loaded up on it at CVS) and are sleeping ever so soundly, we turn our attention to The Voice and to leafing through magazines. This recipe caught my eye. I have been hearing all about maple and bacon flavored cupcakes, but until I saw this, never thought they sounded like something I would like. Am going to try these when I get back home.
Heat oven to 350; line 18 cupcake liners in cupcake pan. Whisk together 1 3/4 cup flour, 3/4 cup cocoa powder (Hershey’s), 2 1/4 teas baking powder and 1/4 teas salt. Beat 2 sticks softened unsalted butter and 1 1/4 cups sugar in a large bowl; beat in 3 eggs and 1 teas maple extract. Beat in flour mixture; alternating with 3/4 cup milk. Fold in 2/3 cup (10 slices) chopped bacon, cooked until crispy.
Divide batter among liners and bake at 350 for 21-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
Melt 1 cup milk chocolate chips in microwave and cool slightly. Beat 1 box (16 oz) powdered sugar, 2 sticks softened unsalted butter and 1/4 cup milk until smooth. Beat in 1 teas maple extract and melted chocolate chips.
Spread frosting over cupcakes. Garnish with additional chopped bacon.