Bacon-topped Chocolate Mayonnaise Cupcakes
Want something fun for your next occasion? This prize-winning recipe, from the 2016 Hogs for the Cause Barbecue competition and fund-raiser, is based on an old favorite recipe, chocolate mayonnaise cake. It’s updated with a yummy bourbon vanilla buttercream frosting and an audacious garnish: chocolate coated bacon!
Recipe and photo courtesy of Blue Plate Mayonnaise
- 8 slices - smoked bacon thick cut, cooked crisp and cooled, cut in thirds
- 12 ounces - semisweet chocolate chips
- 2 cups flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup semisweet chocolate chips
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup – mayonnaise
- 1 tsp. - vanilla extract
- 1 cup - cold water
- 3 sticks butter softened
- 1 8 oz. package cream cheese softened
- 1/2 cup good quality bourbon
- 2 tsp. vanilla extract
- 1/4 cup mayonnaise
- 1 lb. powdered sugar
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PREHEAT oven to 350º.
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Fill cupcake pan with cupcake liners.
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Melt the semisweet chocolate in a microwave bowl per package direction. Stir until smooth.
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Dip individual strips of cooked bacon into the chocolate until completely coated. Lay on waxed paper lined cookie sheet. Refrigerate about 30 minutes to set.
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Mix flour, sugar, cocoa powder, baking soda, baking powder, salt in a large bowl.
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Add cold water and vanilla and mix. Add mayonnaise and chocolate chips and stir to combine.
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Fill cupcake liners three quarters full with batter.
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Bake for 20-25 minutes or until a tester inserted in center of cupcake comes out clean. Let cool before frosting.
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Beat butter, cream cheese, mayonnaise with a hand mixer until combined.
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Add gradually the powdered sugar and bourbon and mix, until desired texture is created. Add vanilla and mix to combine.
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Frost cupcakes and garnish with chocolate-coated bacon.
Recipe Video
Recipe and photo courtesy of Blue Plate Mayonnaise
