Ambrosial Candied Bacon & Chocolate Cupcakes

For the candied bacon:

Preheat the oven to 350 F. Line 2 baking sheets with aluminum foil.

Put bacon slices in a big bowl and season them with pepper. Combine chili powder and brown sugar in another bowl. Add it into the bowl with the bacon and toss to combine.

Arrange the bacon in a single layer on both of the prepared sheets. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of foil.

Place the sheets in the center of the oven and bake for 20 minutes.

Remove the top foil, flip the bacon and cook uncovered for another 10 minutes approximately. Check it periodically to ensure it is not burning.

Keep in mind that when you remove the tray from the oven, the bacon will crisp up.

For the cupcakes:

Preheat the oven to 350 F. Line two 12-count cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high-speed for 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla.

In a separate bowl, whisk together the buttermilk, cream and espresso. Set aside.

In another bowl, sift together the flour, cocoa, baking soda and sea salt.

On low-speed, add the buttermilk mixture and the flour mixture into the creamed mixture, beginning with the buttermilk mixture and ending with the flour mixture. Add 1 recipe of diced candied bacon and fold to blend.

Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.

For the maple buttercream:

Add egg whites, cream of tartar, and salt in a mixer bowl and beat on medium-high speed until they just hold soft peaks. Add sugar and continue to beat until whites hold stiff peaks.

Boil maple syrup in a heavy saucepan over medium heat until it reaches a soft ball stage (candy thermometer should show 234 F). Immediately pour the hot syrup gently into the egg white mixture in a slow stream, beating constantly at high-speed. Continue to beat on high-speed for 6 minutes or till the meringue has cooled down.

Reduce the speed to medium and add 1 tablespoon of butter at a time, beating well after each addition till all butter is incorporated. Continue beating until buttercream is smooth.

For assembly:

Sprinkle some coarse sugar and cracked sea salt on top of each cupcake. Decorate the cupcakes with buttercream per your decoration style. Sprinkle a couple of diced candied bacon on each cupcake. Dig in!!