Chocolate Maple Bacon Cupcakes with a Whiskey Cream Filling
 
 
Yield: 24 cupcakes
Ingredients
for the bacon
  • 8 pieces bacon, cooked in a frying pan until crispy
  • ½ cup semisweet chocolate chips
  • 1 teaspoon vegetable oil
for the filling
  • 2 cups powdered sugar
  • ½ cup heavy cream
  • 2 teaspoons whiskey
for the glaze
  • 1 cup powdered sugar
  • ¼ cup maple syrup
Directions
for the bacon
  1. Line a small cookie tray or cutting board that will fit in the fridge with wax paper then set aside.
  2. Carefully break the pieces of bacon into roughly 2” pieces. Set aside.
  3. Melt the chocolate chips in a double boiler over medium heat until smooth, stirring occasionally.
  4. Remove from the heat and stir in the vegetable oil until combined.
  5. Dip half of each piece of bacon into the chocolate, let the excess drip off, then place on the wax paper. Once all the pieces have been dipped place in the fridge to set.
for the filling
  1. Whip the heavy cream in a chilled mixing bowl until stiff peaks are just about to form.
  2. Slowly add the powdered sugar and beat until stiff peaks form, being sure not to over-beat the cream.
  3. Add the whiskey and stir with a spatula until combined. At this point, the filling will taste very strong. The longer the cupcakes rest before eating, especially if resting in the fridge, the more mellow the flavor will become.
  4. Fit a pastry bag with the Wilton Bismarck tip #230. Fill the pastry bag with the filling.
  5. Insert the tip halfway into the center of the cupcake and squeeze in some filling. Slowly start pulling out the tip while still squeezing. Remove and stop squeezing in some filling when the top of the cupcake starts to bulge and is just about to crack.
  6. Place in the fridge to chill.
for the glaze
  1. While the cupcakes are chilling whisk together the powdered sugar and maple syrup in a small mixing bowl.
  2. Remove the cupcakes from the fridge. Carefully dip the top of each cupcake into the maple glaze. Place a piece of chocolate dipped bacon on top so it sets with the glaze.
  3. Place the cupcakes in the fridge to set before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/02/06/chocolate-maple-bacon-cupcakes-with-a-whiskey-cream-filling/