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
PREHEAT oven to 350º.
Fill cupcake pan with cupcake liners.
Melt the semisweet chocolate in a microwave bowl per package direction. Stir until smooth.
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.
Mix flour, sugar, cocoa powder, baking soda, baking powder, salt in a large bowl.
Add cold water and vanilla and mix. Add mayonnaise and chocolate chips and stir to combine.
Fill cupcake liners three quarters full with batter.
Bake for 20-25 minutes or until a tester inserted in center of cupcake comes out clean. Let cool before frosting.
Beat butter, cream cheese, mayonnaise with a hand mixer until combined.
Add gradually the powdered sugar and bourbon and mix, until desired texture is created. Add vanilla and mix to combine.
Frost cupcakes and garnish with chocolate-coated bacon.
Recipe and photo courtesy of Blue Plate Mayonnaise
