Chipotle Chocolate Cupcake with Maple Glazed Bacon
~ Pairs Perfectly with Cupcake Vineyards Cabernet Sauvignon ~
 |
 |
| 6 slices bacon ½ cup maple syrup 7 ounces unsweetened chocolate, coarsely cut 1 cup all purpose flour 1 ½ teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt |
¾ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 ½ teaspoons finely chopped chipotle chiles in adobo with some sauce 1 teaspoon vanilla extract ½ cup sour cream ½ cup water 11 ounces fresh goat cheese |
1. Cook the bacon in a large skillet over medium heat, turning, until golden. Remove bacon, discard fat and wipe out pan. Add the maple syrup to the skillet; heat to boiling. Add the bacon and cook, over medium low heat, turning often, until the bacon is a dark golden color, syrup is almost cooked away and the bacon is thickly coated, about 6 minutes. Cool on a rack until dry and hard. Cut two slices into ¼ inch pieces. Reserve the remaining 4 slices for garnish.
2. Place 3 oz chocolate in a glass cup and microwave 1 to 2 minutes or until almost melted. Stir liquid.
3. Preheat the oven to 350°F. Line cupcake pans with paper liners, if using.
4. Sift flour, cinnamon, baking powder, baking soda, and salt into a small bowl. In the large bowl of an electric mixer beat the butter and sugar until mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in cooled chocolate, chipotle chiles and vanilla until blended. Finally, lightly beat in the sour cream just until blended.
5. Use a rubber spatula to fold in the flour mixture and water in two additions stirring well after each addition.
Fold in the cut up maple glazed bacon.
6. Fill each cup ¾ full of batter. Bake mini cupcakes 18 to 20 minutes and standard cupcakes 25 to 30 minutes, or until a pick inserted in the center comes out clean. Cool on wire racks.
7. Spread or pipe icing on cooled cupcakes and stand a piece of maple glazed bacon in the center of each.
Chocolate and Goat Cheese Icing:
Process in food processor or beat with a mixer fresh goat cheese, softened; ¼ cup unsalted butter, softened; 4 ounces semisweet chocolate, chopped, melted and cooled; ½ teaspoon ground cinnamon and a pinch of salt until smooth and blended. Chill until mixture is thick enough to spread or pipe through a pastry bag fitted with a large fluted tip.
Makes 12 to 14 standard cupcakes and 48 mini cupcakes
