The Pioneer Woman Tasty Kitchen
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Dark Chocolate Cupcakes with White Chocolate Ganache and Candied Bacon

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

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Level: Easy

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Description

Rich and fluffy dark chocolate cupcakes, topped with delicious ganache and sweet and salty bacon.

Ingredients

  • FOR THE CUPCAKES:
  • 1 whole Egg
  • ¾ cups Brown Sugar
  • ½ cups Milk
  • ½ cups Plus 1 Tablespoon Heavy Cream
  • ½ cups Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sour Cream
  • 1-⅛ cup All-purpose Flour
  • ¼ cups Dark Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • _____
  • FOR THE WHITE CHOCOLATE GANACHE:
  • ½ cups Heavy Cream
  • 6 ounces, weight White Chocolate Chips (I Used Ghiradelli)
  • ½ Tablespoons Butter
  • 12 pieces Candied Bacon, To Garnish (See My Recipe Box)

Preparation

For the cupcakes:

Preheat oven to 350ºF.

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 the 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.

For the ganache:

Heat a saucepan on low heat and add heavy cream. Add chips to a bowl. Bring cream to a boil, but keep a close eye on it so it doesn’t boil over. Immediately remove and pour over the chocolate chips. Let sit for 2-3 minutes, then mix with a spatula to melt the chocolate. Stir in the butter. Once melted and thick, lay a piece of plastic wrap over the 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.

Candied Bacon recipe can be found in my recipe box.

One Comment

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auntieruth on 2.9.2011

I am making these this weekend for my niece’s birthday party! Can’t wait to see how they turn out!

6 Reviews

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HealthyOne on 8.19.2011

Delicious. Thanks for sharing.

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tifferrific on 5.27.2011

I am not a big fan of chocolate cake, but the cake for these cupcakes is great! And…! They are so easy to make!! I made these for Prom. My students are going to love them. However, for them, I left off the bacon and ganache and went with a more ‘normal’ frosting for them. Thanks for sharing!

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nikkig on 4.10.2011

this would’ve been 5 mitts but the ganache really posed a problem. first…the cupcake: really delicious. love the texture and the dark chocolate coca made it wonderful (that in itself is 5 mitts). second…the ganache: yikes. i followed the recipe exactly and left it in the refrigerator for many hours, hoping it would thicken to the nice consistency shown in the picture. never did. because it stayed runny (and yellow), i constructed the cupcakes upon request, because the ganache simply wouldn’t stay put. i’m going to do some work and google a white chocolate ganache recipe, tinker around and see if i can drum up with something that really frosts well…because the white chocolate flavor is wonderful and balances well with the flavor of the cupcake. if the ganache was supposed to be runny and was pictured as such, it would be a different story and i probably would’ve rated it differently.

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valentinegirlxo on 3.28.2011

I made these over the weekend and I have to say they were the BEST chocolate cupcakes I have ever had. They were so light and fluffy and the chocolate flavor was just right. One change I made was to the ganache. I used Nestle white chocolate chips and the ganche was thin and had a yellow tinge to it.I whipped up what heavy cream I had left and folded it in to the ganache. It thickened it up, took some of the sweetness out, and lightened it up. All of our guests love them!

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forkandpencil on 2.19.2011

These were the BEST! The ganache is so amazingly creamy and just slightly sweet, it worked perfectly with the cupcake. I was never able to make the ganache as thick as the picture, and it ran over the sides on a couple, but it still looked fine and tasted even better. Great recipe!

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