I know.
Longest recipe title ever. But seriously — I couldn’t leave any of those components out. Dark chocolate, white chocolate and cinnamon-sugared bacon each deserve a moment.
These are likely the most decadent chocolate cupcakes I’ve ever tasted. I loved them.
They’re also some of the best: rich, intensely chocolatey, fluffy and just about perfect.
Here’s something great: they can be made in one bowl. No electric mixer required. The recipe is straightforward, so don’t be intimidated by the ingredient list. And fair warning: the batter is dangerously tasty — you’ll be tempted to eat it all.
I think I’m officially in love with a cupcake.
It already looks delicious on its own.
I happened to have some leftovers of my cinnamon-sugared bacon, so I put them on top.
Wouldn’t you?
Yes — probably the best decision ever.
Please promise me one thing: even if you don’t make the whole cupcake, make at least one component. Bake the chocolate cupcakes (they’re incredible) or prepare the white chocolate ganache (it melts in your mouth). These are perfect for Valentine’s Day. If you’ve already made the cinnamon-sugared bacon recently, you’re ahead of the game; if not, you should definitely try it.
Dark Chocolate Cupcakes
Adapted from allrecipes
Makes 12 cupcakes
1 1/8 cups all-purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
Preheat the oven to 350°F (175°C).
In a bowl, whisk the egg and brown sugar until smooth and lump-free. Add the milk, heavy cream, melted butter and vanilla, stirring until combined. Stir in the sour cream. Sift the flour, dark cocoa powder, baking soda and salt together, then add the dry ingredients to the wet mixture. Mix until the batter is smooth. Line a muffin tin with paper liners and use a 1/4-cup measure to fill each cup with batter. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
White Chocolate Ganache
1/2 cup heavy cream
6 ounces white chocolate chips (or chopped white chocolate)
1/2 tablespoon butter
Heat the heavy cream in a small saucepan over low heat until it begins to simmer — watch closely so it doesn’t boil over. Place the white chocolate in a heatproof bowl, then pour the hot cream over it. Let sit for 2–3 minutes, then stir gently until smooth and fully melted. Stir in the butter until incorporated. Cover with plastic wrap and refrigerate for 30–60 minutes, until the ganache thickens to a spreadable consistency. Chill the cooled cupcakes for 15–20 minutes before frosting so the ganache sets nicely. Top each cupcake with a slice of cinnamon-sugared bacon, if desired.
Recipe for Cinnamon Sugared Bacon referenced in the original post.
Friends don’t let friends go without bacon.