Dark Chocolate Cupcakes with White Chocolate Ganache and Candied Bacon.

I know.

Longest recipe title ever. But seriously… it’s not like I could leave one of those things out. Dark chocolate? White chocolate? Cinnamon sugared bacon? They are all equally deserving.

I’m just gonna put it out there. These are probably the most decadent chocolate cupcakes I have ever tasted. And I loved them.

They are also some of the best. So rich, so chocolaty, so fluffy… so perfect.

And something super exciting? They can be made in one bowl. No electric mixer necessary! It is a very easy recipe, so don’t let the ingredient list scare you. And a warning: you will want to eat all of the batter.

I think I’m officially in love with a cupcake.

Sure, it looks delicious this way.

But I happened to have some leftovers.

So I did this. Wouldn’t you?

Yeah, this was probably the best decision of my life.
You must promise me something. I don’t care if you make the whole cupcake, but you need to make at least one part of it. Either the chocolate cupcakes (to die for) or the white chocolate ganache (melts in your mouth). Perfect for Valentine’s Day, me thinks. And considering I posted the cinnamon sugared bacon 3 days ago, I’m going to give you the benefit of the doubt and assume you’ve already made it.

And if you haven’t? Well… I must seriously contemplate our relationship.

 

[print_this]

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 teaspoon 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 oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
White Chocolate Ganache

1/2 cup heavy cream

6 ounces white chocolate chips (I used ghiradelli)

1/2 tablespoon butter.

Heat a saucepan on low heat and add heavy cream. Add chips to a bowl. Bring to a boil, but keep a close eye on it so it doesn’t boil over. Immediately remove and pour over chocolate chips. Let sit for 2-3 minutes, then mix with a spatula to melt chocolate. Stir in butter. Once melted and thick, lay a piece of plastic wrap over top and refrigerate for 30-60 minutes. Frost cupcakes as desired. I recommend refrigerating the cupcakes for 15-20 minutes so the ganache can set. Then top with a slice of bacon.

Recipe for Cinnamon Sugared Bacon HERE.

[/print_this]

Friends don’t let friends go without bacon.