Chocolate cupcakes with bacon and cheese cream – a detailed recipe cooking. 
The photodishes: Yunhi Kim Time: 1 hour. 45 minutes Difficulty: medium Quantity: 12 cupcakes Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
For caramelized bacon:
- 1/2 tbsp. light brown sugar
- 2 tbsp. l granulated sugar
- 2 tsp cocoa powder
- 12 slices of bacon, cut in half
For cupcakes:
- 5 tbsp. l vegetable oil
- 1/4 Art. brewed espresso or coffee
- 1/4 Art. light brown sugar
- 1/3 Art. cocoa powder
- 110 gr. crushed milk chocolate
- 3/4 Art. baking flour
- 1/2 tbsp. granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/4 Art. buttermilk or low-fat kefir
- 2 eggs
- 1 tsp vanilla extract
For cream:
- 1 tbsp. boiled condensed milk
- 230 g. Curd cheese at room temperature
- 1 tsp vanilla extract
- Sprinkled Sea Salt Flakes
Recipes with similar ingredients: premium flour, yogurt, kefir, brown sugar, cocoa, coffee, milk chocolate, vanilla extract, bacon, eggs, curd cheese, cream
Recipe preparation:
- Make caramelized bacon: preheat the oven to 180 ° C, place the wire rack in the baking sheet with foil in place. Mix brown sugar, granulated sugar and cocoa powder in medium-sized containers. Dip the bacon into the resulting mix, then lay them on the wire rack in one layer. Bake 15 – 20 min until a dark brown crust forms. After cool pieces and put on a plate with napkins so that they dry. Chop 6 slices of bacon finely and set aside.
- Start making cupcakes: mix vegetable oil, large capacity coffee, brown sugar, cocoa powder and chocolate for the microwave. Put the warm up mixture in microwave for 2 minutes. Then beat until smooth. mass and set to cool for 15 minutes.
- Combine flour, granulated sugar, soda and salt in a bowl. Add kefir, eggs and vanilla extract to a chilled chocolate mixture, mix until smooth. Add flour and continue beat until smooth.
- Place paper cupcakes with 12 recesses in the pan. liners. Pour an equal amount of dough into the recesses and sprinkle chopped bacon on top. Bake for 20 – 25 minutes. until the dough will not start to spring when you lightly press the surface. Then cool the cupcakes for 10 minutes without removing them from the mold, then remove from the molds and place on the wire rack until full cooling.
- Start cooking the cream: whisk with a mixer on medium-speed boiled condensed milk, curd cheese and vanilla extract until smooth. Fill with the mixture pastry bag with a star-shaped nozzle. Put in the refrigerator for 30 minutes
- Garnish the cupcakes with cream and sprinkle with the remaining caramelized bacon and salt. We offer a recipe for muffins with persimmon.
