Down the road from my office is a van, occupied by a man called Bacon Dave. You can guess what gourmet delights come from his van…
Bacon Dave is very popular with my colleagues, particularly the boys, and so when one of their birthdays came around I decided that whatever I made would have to contain bacon – whether it tasted nice or not.
I wanted to go down the chocolate route, because if there’s anything that will make bacon taste ok, that’s it. I found a recipe by Simon Rimmer which I used as the base recipe, then just tweaked it by throwing in some caramelised white chocolate chunks for extra sweetness and switching the frosting to a simple cocoa buttercream.
The reactions were very, VERY mixed. The birthday boy actually had a cold and said he couldn’t taste the bacon, whereas another colleague thought the bacon was overwhelming and didn’t like it.
I thought it was weird, but I had more of an issue with the texture than the taste. My housemate on the other hand loved them and ate two, so I guess it just comes down to personal taste!
If you like bacon it might be worth giving these a go, but for me I don’t think I’ll be likely to use bacon in anything sweet for quite a while…
Bacon chocolate cupcakes (adapted from Simon Rimmer’s recipe)
- 6 slices bacon, grilled until crispy
- 75g milk chocolate
- 75g white chocolate
- 115g plain flour
- 25g cocoa powder
- 125g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 medium egg
- 25ml strong coffee, cooled
- 115ml sour cream
- 60ml vegetable oil
For the icing:
- 60g butter
- 150g icing sugar
- 30g cocoa powder
- 1-2 tbsp milk
Start by melting the milk chocolate, then crumble up the bacon and mix two thirds of it into the chocolate. Spread this out on a piece of baking paper or tin foil and leave to set. Make the caramelised white chocolate by chopping the chocolate and placing in a baking dish in the oven on a low temperature. Stir every 5-10 minutes until it’s golden and caramelised, then stir in 1/2 tsp salt and spread out on baking paper or foil to set, as with the milk chocolate. When both are completely set, chop into chunks ready to use in the cupcakes.
To make the cake mix, sift all the dry ingredients together into a large bowl and mix well. In another bowl beat together all the wet ingredients, then fold this into the dry mix along with the chocolate chips. Divide the mixture between 9-10 large cupcake cases and bake at 180 degrees (160 fan) for 20-25 minutes, or until well risen and a skewer comes out clean.
For the icing, beat the butter to soften, then sift in half the sugar and beat to combine. Sift in the remaining sugar and cocoa powder and beat again. Once it comes together, add a tablespoon of milk and keep beating until light and fluffy, adding a little more milk if necessary. Spread the icing over the cooled cupcakes, then sprinkle the remaining bits on top.