CHOCOLATE CUPCAKE WITH CANDIED BACON



Ingredients:

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp iodized fine salt
1 tsp baking soda
1/4 cup cocoa powder
1-1/4 cups brown sugar
1/3 cup MAGNOLIA BUTTER-LICIOUS!, melted
1 cup water
1 tbsp white vinegar
vanilla extract

Ganache:

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
2 cups chopped bittersweet chocolate
1/4 cup MAGNOLIA BUTTER-LICIOUS!, melted

Candied bacon:

1 (200 g) pack PUREFOODS CLASSIC HONEYCURED BACON, chopped
1/2 cup brown sugar

Procedure:

  1. Mix together flour, salt, baking soda, cocoa powder and brown sugar. Set aside.
  2. Combine melted butter, water, vinegar and vanilla. Stir into dry ingredients. Mix until smooth. Scoop into lined cupcake molds. Bake for 20-25 minutes or until done. Let cool.
  3. Meanwhile, heat cream in a small saucepan until simmering then pour hot cream into chopped bittersweet chocolate and let stand to allow chocolates to melt. Gently stir chocolate to blend with cream. Stir in melted butter and let cool in chiller until thick.
  4. Arrange bacon strips on a dry frying pan then sprinkle with some brown sugar. Cook until crisp and brown. Set aside.
  5. Dip cupcakes into chocolate mixture then top with candied bacon.
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