Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting


Chocolate Bacon Stout cupcakes with Whiskey filling and caramel frosting
I combined recipes I found and made this moist yummy cupcakes.
  • For the Candied Bacon
  • ½ cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons unsweetened dutch process cocoa powder
  • 12 slices bacon
  • For the cupcakes
  • 1 cup (2 sticks) unsalted butter
  • 1 cup stout (such as Guinness)
  • ¾ cup unsweetened cocoa powder (preferably Dutch-process)
  • ¾ teaspoon salt
  • 1½ teaspoons baking soda
  • 2 cups sugar
  • 2 cups all purpose flour
  • ⅔ cup sour cream
  • 2 large eggs
  • For the Whiskey Ganache Filling
  • 8 ounces bittersweet chocolate
  • ⅔ cup heavy cream
  • 2 tablespoons butter, room temperature
  • 2 teaspoons Irish whiskey (optional)
  • For the Dulce De Leche Frosting
  • 1 cup dulce de leche
  • 8 oz cream cheese room temp
  • 1 teaspoon vanilla extract
  2. Preheat oven to 350 and set a rack on a foil lined baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a med bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry with paper towels. Chop the bacon to desired size and set aside.
  4. Preheat oven to 350 degrees and line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to a simmer in a heavy, large saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  5. Using a stand up Mixer, whisk the flour, sugar, baking soda, and ¾ teaspoon salt till blended. beat the eggs and sour cream in to blend. Add the stout-chocolate mixture to the egg mixture and beat just to combine. Add the flour mixture and beat on low speed until completely combined. Divide the batter among the cupcake liners, fill two-thirds to three-quarters of the way. Bake the cupcakes until a tester inserted into the center comes out clean, rotating them once front to back if your oven bakes unevenly, about 16-18 minutes. Cool the cupcakes on a rack completely.
  7. Chop the chocolate and place in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then whisk until smooth (if there are still pieces of unmelted chocolate after whisking for a couple of minutes, you can heat it over a double boiler, whisking constantly until it's completely smooth). Remove from heat and add the butter and whiskey and stir until combined.
  9. Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a small sharp knife, cut the centers out of the cooled cupcakes. Put the ganache into a piping bag with a wide tip (or a plastic bag with a corner snipped off) and fill the holes in each cupcake about ⅔ of the way from bottom to the top.
  11. Beat the dulce de leche, cram cheese and vanilla in a large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted with a large star tip and refrigerate 30 minutes.
  12. Pipe the frosting onto the cupcakes and top with the candied bacon.
  13. Enjoy!

Chocolate Peanut Butter Munchies


Chocolate Peanut Butter Munchies
Chocolate Peanut Butter Munchies These soft sweet cookies are the best of both worlds of chocolate and peanut butter. When I first came across this recipe from Better Homes & Garden, I thought they would be complicated and time consuming. After making them multiple times, they are a wiz. I prefer to use crunchy peanut butter because that is my husband’s favorite. Makes lots, because they will go fast! Makes: 32 cookies Prep 40 mins Bake 350 8 mins per batch
Recipe type: Dessert
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¼ cup peanut butter (I like to use crunchy)
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • ¾ cup sifted powdered sugar
  • ½ cup peanut butter
  • 2 tablespoons granulated sugar
  1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
  2. In a large mixing bowl beat together butter, the ½ cup granulated sugar, brown sugar, and the ¼ cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
  3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining ½ cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
  4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
  5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
  6. Bake cookies in preheated oven for 8 minutes or until just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
  7. Makes 32 cookies.
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.