This recipe originally came from the No One Puts Cupcake in a Corner blog, which you should check out some time if you like odd cupcakes. My husband wants me to try her corn dog cupcakes next time, since these were such a hit. Seriously. Bacon. Cupcakes. drool. Use realllly good bacon. The thick smokey appley kind that makes your house and your hair smell like wood smoke for four days. I took these to a BBQ, and they were scarfed up pronto. AFTER the parents gave them to their children and watched their reactions. Which was chocolate smearing, bouncing off the walls glee. So good. If you aren’t up for putting bacon in your cupcakes, because you are some sort of lame ass apex predator who doesn’t eat meat, then the cake is really good just by itself. In fact, I am going to make it right now for my cupcake order which is due tomorrow….

Dark Chocolate Bacon Cupcakes

Originally from: No One Puts Cupcake in a Corner

• 2 c. flour
• 2 c. sugar
• 3/4 c. unsweetened cocoa powder + cocoa for garnish (which I did not use)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp salt
• 2 eggs room temp
• 1 c. cold brewed coffee (i did this room temp too)
• 1 c. buttermilk
• 1/2 vegetable oil
• 12-20 slices super awesome super thick super smokey, still in my hair and i made these things on Monday kind of bacon. drroooool. (I used 14. I started with 15, but I ate one)

Preheat the oven to 375

I did this by cooking the bacon in the oven. Put the bacon on a wire rack on a sheet pan and put it in a cold oven. Turn the temp to 400, and when you hear the oven go “BEEEEP I am at 400 degrees”, go and check on the bacon and check it every couple of minutes until it is done. Put the bacon on some paper towels, turn your oven to 375 and TADA!

While all that is happening, combine your flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the middle and dump in the rest of the stuff, except the bacon. Mix it all up until it is smooth. It is a fairly thin cupcake batter. Do not panic. Then take your bacon and chop it up, and add about 3/4 of it to the batter. Line your cupcake pans with pretty liners, fill them half full (about a scant 1/4 cup) and put them in the oven. Super fast turn down the oven to 350. Bake them for about 25 minutes. Although mine were done in about 17….so check them early. If you are nice I will post pictures tomorrow.

And there you go Sharky. A freaking recipe. Can I go back to work now?

bacon cupcakes

Technorati Tags: bacon cupcakes

• 2 cups flour
• 2 cups sugar
• 1/4 tsp salt

In a saucepan, melt:

• 2 sticks butter
• Add 4 heaping tablespoons cocoa.  Stir.  Add 1 cup boiling water.  Boil for a few seconds, remove from heat.  Pour over flour mix, stir until cool.

In a measuring cup mix together:

• 1/2 c. buttermilk
• 2 beaten eggs
• 1 tsp baking soda
• 1 tsp. vanilla

Stir into chocolate mixture.  Pour onto sheet pan and bake 20 minutes.

Make icing:

Melt 1 3/4 sticks butter, add 4 heaping T. to combine, then turn off heat.

Add:

• 6 T. milk
• 1 tsp. vanilla
• 1 lb. minus 1/2 c. powdered sugar

Stir together.  You can also add chopped pecans, walnuts or hazlenuts to the icing.

Pour icing over warm cake.

Cream together sugar and shortening.  Add eggs, and blend.

Sift together dry ingredients, and add alternately with milk.  Add vanilla.

Drop by tablespoon on greased cookie sheet.  Bake at 350 for ten minutes.

FILLING:

Combine 1/2 c. milk and 2 T. flour.  Cook until thick.  Cool.

Add 1/4 c. shortening, and 1/4 c. oleo, 1/2 c. sugar, 1/2 tsp. vanilla.  Beat until creamy and thick.

Put filling between 2 cookies, to make a sandwich.

These can be kept for days by wrapping in waxed paper.  They can also be frozen.

Mrs. Rose L. Jordan.  Cape Elizabeth, Maine.  From the 1958 Maine March of Dimes Cookbook.

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True confession time.  I have lived in Maine over ten years, and I have never had a Whoopie Pie.  They always look so huge and garish and blorpy.  Reading the recipe for this filling makes them seem even less appetizing.  How can a blob of shortening and margarine with some milk in it be tasty?  I would make the cookies and fill them with my fantastic homemade whipped cream.  Because then I think they would taste like Wafer Cake, and that is my favorite thing in the world.  But the two dollar (four dollar in the summer!) smashed and stale Whoopie Pie down at the Cumberland Farms?  No thank you.

Technorati Tags: Maine recipes, whoopie pies, chocolate, march of dimes recipes, 1958 recipes

Pour milk into large bowl.   Add dry pudding mix.  Beat with wire whisk 2 min. or until well blended.  Spoon half of the pudding into crust.

Gently stir 1 cup Cool Whip topping into remaining pudding; spoon on top of pudding.  Top with rest of Cool Whip.  Refrigerate at least three hours.

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Such a classic.  I think this recipe is actually the first thing my Mother ever let me “cook”.

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
• 7 tablespoons vanilla sugar, divided
• 3 large eggs, separated
• Pinch of fine sea salt

• 2 ounces semisweet chocolate, chopped

Position rack in center of oven and preheat to 350°F. Butter and flour 8-inch-diameter springform pan.

Boil 1/2 cup whiskey in small saucepan until reduced to 1/4 cup, about 2 minutes. Combine bittersweet chocolate, espresso powder mixture, and 1/4 cup boiled whiskey in small metal bowl. Place bowl over saucepan of simmering water; stir until mixture is smooth. Remove bowl from over water. Finely grind almonds with 2 tablespoons flour in processor.

Using electric mixer, beat 1/2 cup butter and 6 tablespoons vanilla sugar in medium bowl until fluffy. Beat in egg yolks 1 at a time, then sea salt. Fold in chocolate mixture, then ground almond mixture. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add 1 tablespoon vanilla sugar, beating until stiff peaks form. Fold whites into batter alternately with remaining 4 tablespoons flour in 3 additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack 30 minutes. Remove pan sides and cool cake completely.

Combine semisweet chocolate and remaining 2 tablespoons whiskey in small metal bowl. Place bowl over saucepan of simmering water and stir until smooth. Remove bowl from over water. Add remaining 1/4 cup butter to chocolate mixture, 1 small piece at a time, whisking until each piece is melted before adding next. Place bowl over larger bowl of ice water. Using electric mixer, beat icing until thickened to spreadable consistency, about 1 minute. Spread icing over top and sides of cake. DO AHEAD Can be made 8 hours ahead. Cover with cake dome and let stand at room temperature.

Bon Appetit May 2007

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This cake is fantastic.  It does not make good cupcakes as it is very dense and fairly flat.  This is on my list of top five cakes that I have ever baked.  Someday I will share that list with you, not today though.

Technorati Tags: food with booze, chocolate cake, Irish Whiskey, dessert, awesome fantastic dream worthy cake

1 cup water
1 cup sugar

Cake
10 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, diced

10 large egg yolks
1/2 cup plus 6 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
9 large egg whites

Ganache
8 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy whipping cream
1 1/2 cups hazelnuts, toasted, coarsely chopped

Whipped cream

Preparation

For brandied cherries:
Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.

Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 23/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.

Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

For ganache:
Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.

Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.

Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

From Bon Appetit (or bon appetit as apparently they are known…capitalization is so last century) March 2007

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I will probably never make this cake, because it seems like a big ole pain in the butt. Someday though, someone is going to ask me to make a Flourless Chocolate Cake with Brandied Cherries and I am going to say….sho nuff.

Technorati Tags: cake, chocolate cake recipe, flourless chocolate cake recipe, food with booze

First layer:  Use a 9×13 pan.  Mix one pound of crushed oreo cookies with one half cup of melted butter.

Second layer:  Half gallon of vanilla ice cream

Third layer:  Sprinkle on one and a half cups Spanish peanuts

Chocolate Topping:

• 2 cups powdered sugar
• 2/3 c. chocolate chips
• 1 1/2 c. evaporated milk
• 1/2 c. margarine

Boil eight minutes, add 1 tsp. vanilla.  Pour on top.  Freeze at least 24 hours before eating.  So-o-o good.

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I love Buster Bars.  They were always my favorite thing to get at Dairy Queen, until I worked there and had to make 100 of them every shift.

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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From a Hershey’s Cocoa Can.

• 2/3 cup shortening
• 1-1/2 cups packed light brown sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
• 1/4 cup chopped walnuts(optional)

Directions:
1. Heat oven to 375°F.

2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly.

4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.

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From a Hershey’s Cocoa Can

I really, really, really want Brownies.  I think I will go and make some.

Preheat oven to 350.  Mix everything but eggs.  Mix 2 minutes.  Add eggs.  Mix 2 minutes.

Bake 15-20 mins.

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This is one of my personal recipes.  I have no idea where it came from, or I would share and give credit.  This used to be my go-to recipe for chocolate cake, until I moved onward and upward.  It is tasty.  Not too chocolately, not too boring.  These baking times are for cupcakes.