Chocolate Bacon Cupcakes with Caramel Frosting

Chocolate? Check. Caramel? Check. Bacon? Check. Delicious? Definitely.

I have had these cupcakes bookmarked FOREVER. Literally, they’ve had a star in my Google Reader for a very long time. I even included them in my Top Ten list back in June of 2009. It took me forever to make them and I’m very glad I did.

I made these for our friend’s annual Pirate Party. The bacon provided a salty and smokiness to the cupcakes that balanced the sweetness nicely. And this caramel frosting is my new favorite. It’s awesome. Hubby thoroughly enjoyed licking the beaters and bowl after I made the frosting.

This chocolate cupcakes recipe wasn’t my favorite. I overfilled mine a little bit and the top of the cupcakes looked almost like meringue after they baked. It was also a little flaky and crispy similar to a meringue. I think not overfilling these would have helped that issue, but if I made these again, I might just use a different chocolate cupcake recipe and add bacon to it.

One Year Ago: Pretzel Chocolate Chip Cookies and Overnight French Toast
Two Years Ago: Raspberry Meringue Cookies

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Chocolate Bacon Cupcakes with Caramel Swiss Meringue Buttercream

Yield: 24

Ingredients:

For the Chocolate Bacon Cupcakes
200 grams of dark chocolate, chopped
3 sticks butter (340 g), at room temperature
2-1/4 cups sugar (250 g)
8 eggs
1-1/4 cup flour (165 g)
1/4 cup cocoa powder, unsweetened (23 g)
1-1/2 tsp baking powder
pinch of salt
1/2 pound uncooked bacon

For the Caramel Swiss Meringue Buttercream
1 1/4 cups sugar (250 g), separated in half (1/2 c + 2 Tbsp per half, or 125 g)
1/4 cup water
1/3 cup heavy cream
6 large egg whites or enough powdered egg whites and water
Pinch of salt
1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
1 tsp vanilla

Directions:

For the Chocolate Bacon Cupcakes
Preheat oven to 350° Fahrenheit.

Cook the bacon until crispy. Chop the bacon into very small pieces and set aside.

Place chocolate and butter in a metal bowl and put the bowl over a saucepan of simmering water. Stir until everything is melted.

Remove the bowl from the water and stir in the sugar. Let the mixture cool for 10 minutes.

Meanwhile, whisk together the flour, cocoa powder, baking powder and salt; set aside.

When the chocolate mixture is cool, beat with an electric mixer or your stand mixer for 3 minutes. The mixture will get just a tad thicker.

Add the eggs one at a time, beating for 30 seconds between each one. After two or three eggs, the mixture will start to get thicker and shinier.

Once all the eggs are incorporated, add the dry ingredients. Mix on a low speed until the dry ingredients are just incorporated.

Add the bacon and fold it in with a spatula.

Scoop the batter into cupcake cups until 1/2 to 2/3 full.

Bake at 350° Fahrenheit for 20-25 minutes, until a toothpick inserted in the middle comes out clean. Let cool for a few minutes in the pan before removing to a cooling rack.

For the Caramel Swiss Meringue Buttercream
Make the caramel
Place half of the sugar and the water in a medium saucepan over medium-high heat. Stir until the sugar is dissolved and the mixture is clear. Let the syrup come to a boil, washing down the sides with a wet pastry brush if necessary to prevent crystals from forming.
Boil the syrup, swirling occasionally, until it changes color to dark amber (~340° on a candy thermometer).

Immediately remove from the heat (the sugar will burn if it gets to 350°). Carefully add the cream, standing away from the pan since the mixture will bubble a lot. Stir the caramel until smooth and transfer to a heatproof bowl to cool. (I actually put the bowl into an ice bath, stirring occasionally, to help it cool faster.)

While the caramel cools, place the rest of the sugar, the egg whites and the salt in the metal bowl of a standing mixer. Place the bowl over a pan of boiling water. Whisk continuously until the sugar is dissolved and the mixture reaches 140° Fahrenheit.

Fit the standing mixer with the whisk attachment and put the bowl in place. Beat the mixture on medium-high speed until it is stiff.

Reduce the mixer speed to medium-low and begin adding the butter, a tablespoon or two at a time. Beat until the butter is no longer visible, and add in more, until it is all added. At some point it will look curdled and broken, but just keep on beating and beating until it gets smooth again. This could take a few minutes.

Switch to the paddle attachment and add the caramel and vanilla extract. Beat on low until combined and smooth, 3 to 5 minutes.

At this point you can frost your cupcakes, or you can refrigerate the buttercream for up to 2 days. When you want to use it, take it out of the fridge and bring to room temperature, about an hour. Rebeat in a mixer fitted with the paddle attachment.

Recipe as seen on Scrumptious Photography, cupcakes originally from Chockylit, frosting originally from Martha Stewart

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33 Responses to “Crockpot Pulled Pork”

  1. #
    1
    Taylor — March 24, 2009 at 3:03 pm

    I don’t really like pork, but you make it looks so good! 🙂

    Happy 250th post. <3

    [http://dlishfoods.wordpress.com]

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    2
    Jen — March 24, 2009 at 3:09 pm

    Thanks Taylor! This really is an amazing pulled pork recipe if you are ever in the mood for pork.

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    3
    Mermaid Sweets — March 24, 2009 at 3:56 pm

    I really need a crock pot – this looks great and I am bookmarking it for when I do get one, my husband loves pulled pork sandwiches.

  4. #
    4
    Ashley — March 25, 2009 at 12:15 am

    This looks awesome! I love making pulled pork in the crockpot 🙂

  5. #
    5
    Stephanie — March 25, 2009 at 2:27 am

    This looks great! I have been in search of a good pulled pork recipe.

    Happy 250th post!

  6. #
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    Kerstin — March 25, 2009 at 3:15 am

    I love all the spices you used on the pork – it looks so tender and yummy! Congrats on 250 posts!

  7. #
    7
    Ashley — June 12, 2009 at 12:31 pm

    Hey Jen, this is Ashley (formerly) from Performance in Evendale! I found your blog through some others and I love it …. we tried this recipe last night and it. was. amazing. Thank you! Your kitchen is going to be gorgeous, can’t wait to see the final pictures.

  8. #
    8
    Katrina — June 14, 2009 at 1:41 pm

    Hi! I made your recipe last night for my extended family. They RAVED about it! I posted a link back to this post. Thanks again!

  9. #
    9
    Jen — July 1, 2009 at 8:07 pm

    Hey Ashley! I always get a kick out of when people I know in real life find my blog. We LOVE this recipe.

  10. #
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    michelle — October 5, 2009 at 3:09 pm

    Well, 6 months later, I come upon your recipe through Google and it is amazing!! I served this up to some dinner guests and we all loved it!! It IS the best pulled pork recipe and I thank you for leaving it here for me to find!

  11. #
    11
    nupike — February 1, 2010 at 7:13 pm

    We tried this recipe over the weekend (with a couple of minor tweaks) and it came out great!

    Thanks for posting.

  12. #
    12
    alamodestuff — February 6, 2010 at 6:07 pm

    This is our new favorite pulled pork recipe! Thanks for posting it!

  13. #
    13
    Joshua and Stacie — March 6, 2010 at 1:23 am

    About how many did this serve?

  14. #
    14
    Jen — March 7, 2010 at 4:29 am

    Joshua and Stacie – the recipe says it serves 6, but I’d say it serves more like 8.

  15. #
    15
    Nichole — August 10, 2010 at 6:42 pm

    thanks for the recipe. I’ve been searching for a good one.

  16. #
    16
    Anonymous — October 18, 2012 at 2:19 am

    This was a great recipe! It was my first pork roast, and it was so easy. My 7 lb roast was fork tender in 8 hours.

  17. #
    17
    MK — June 1, 2013 at 6:40 pm

    Started this the other day and had it in the crockpot all day today. So delicious. Very satisfied husband. Thanks for posting this!

    • beantownbaker — June 10th, 2013 @ 12:33 pm

      So glad your husband enjoyed this. This recipe is in our regular rotation.

  18. #
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    nonniz — July 4, 2013 at 10:52 am

    Love this recipe. Have used it many times and it always gets rave reviews. Making it again this weekend.

    • beantownbaker — July 4th, 2013 @ 1:44 pm

      Glad you enjoy it! We love it too and make it on a regular weekend. Especially since it freezes so well!

  19. #
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    Lauretta Dane — August 22, 2013 at 10:12 am

    What Barbeque sauce did you prefer. There are so many different flavors out there these days?

  20. #
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    Stephanie Walsh — October 10, 2013 at 9:41 pm

    Only complaint from people when I made this was…”Why didn’t you make more??!?!” Love Love Love this recipe!
    Thanks for publishing!

    • beantownbaker — October 23rd, 2013 @ 12:25 am

      I get that a lot too! So glad you enjoyed it!!

  21. #
    21
    Val — October 21, 2013 at 6:36 pm

    This recipe is awesome!!! I have only made pulled pork a few times but was never a huge fan as I found them to be too BBQ sauce flavored! I saw this recipe on pinterest and decided to try it tonight for dinner! OMG it is FANTBULOUS!!!!!! I love the rb idea and honestly I could have done without the BBQ sauce as the drippings and sauce in the pot was amazing with the pork on its own! I did add the bq sauce however and was still quite impressed! This recipe had changed my whole opinion of pulled pork! Kudos on a great spice rub blend!!!

    • beantownbaker — October 23rd, 2013 @ 12:28 am

      So glad I was able to convert you to a pulled pork fan! I actually have a batch of this cooking in the crockpot as I type. It’s going to cook overnight for my sister and her husband since they’re new parents and it freezes so well.

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    Brooke — October 22, 2013 at 12:21 am

    This is the easiest and I’m sure tastiest recipe I’ve ever found. I just rubbed all the spices on the pork and it’s marinating in the fridge right now…. I will cook it tomorrow morning I’m very excited about serving this to my family. I’ll come back and post how it was!

    • beantownbaker — October 23rd, 2013 @ 12:29 am

      I’ve got a batch cooking in the crockpot right now! I hope you and your family enjoy it.

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    Brigette — December 12, 2013 at 10:37 pm

    I tried this tonight and OMG it was delicious! That rub really makes it. I couldn’t let it sit in the fridge for days but it was still amazing. I will definitely be making this again.

    • beantownbaker — December 17th, 2013 @ 10:55 am

      So glad you enjoyed it! We really love this recipe and make it all the time.

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    Mary — July 3, 2015 at 12:56 pm

    Hi. I am making this as we speak for tomorrow. My only concern the spices seem a little over powering. When I opened the crockpot to check on it it seemed very spicey. Is that what you experience?

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    Robin — January 17, 2016 at 11:41 am

    This is one of the best crockpot pork recipes ever! I use Sweet Baby Ray’s Barbecue Sauce or make my own secret barbecue sauce. Either way it is the best. We also use the rub when my husband cooks a shoulder on the grill. Great find – thanks!

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    Jen Brothers — February 15, 2016 at 7:48 am

    Sounds delish! What brand and flavor bbq sauce did you use, exactly?

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