Okay, I have been saving this recipe for a special occasion…………..Super Bowl. What’s more special than that? All seriousness though, these cupcakes are completely and utterly amazing. It combines my two favorite foods: bacon and chocolate. Obviously, this should not be your everyday paleo meal ( OBVIOUSLY), but my God……please make them on your next cheat day. They are easy, quick, and a great example of what I call, “food porn”: food that is salty, fatty, and sweet. Good news is that these cupcakes are so rich, that they are hard to overheat. One may be all you need. Not to mention, you will be a hit at the next party you bring them to. Note: icing is optional. They are delicious with and without the icing.
Total time: 25 min ( give or take a few min)
Makes 8-9 cupcakes
4 strips of uncured bacon chopped in 1/2 inch pieces
2 cups blanched almond flour
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup of natural maple syrup
2 large eggs
1 tablespoon vanilla extract
Dark Chocolate Icing Ingredients-OPTIONAL
1/2 cup of 100% cacao dark chocolate
1/4 – 1/3 cup of maple syrup
Dash of sea salt
1/2 tablespoon of coconut milk
Directions: preheat oven to 350
In a large skillet, cook your bacon pieces until they are half way cooked ( slightly browned but still pretty fatty. While your bacon is cooking, in a large mixing bowl, mix all your dry ingredients: almond flour, cocoa powder, sea salt, and baking soda. In a small bowl, mix eggs, vanilla, and maple syrup. When bacon pieces are done, add bacon and grease to the wet mix bowl. Let sit for 5 min. Add wet mix to dry mix and stir until blended.
Using a spoon, fill each cupcake tin with batter 3/4 of the way. Bake cupcakes for 12-15 min. Cupcakes are done when a toothpick inserted comes out clean. Remove from cupcake pan and let cool for 15 min. Serve as is, or add icing.
In a very small saucepan ( or i I used a metal 1 cup measuring cup), on low heat, mix all ingredients. Stir very frequently until chocolate is melted and smooth-8- 10 min. Let cool for 10 min. Dab a small amount on top of cupcake and spread with clean finger until a thin coat covers top. Eat and enjoy!