Super Baconator Cupcakes Recipes

SUPER S'MORES CUPCAKES

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
• In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
• For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
• Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
• For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
• Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

SUPERHERO CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, place 3/4 cup of the frosting in small bowl. Tint with red gel food color to desired shade of red. Place three-fourths of the remaining frosting in small bowl, and tint with yellow food color. Tint remaining frosting with blue food color.
• Frost cupcakes with red frosting. Place yellow frosting in resealable food-storage plastic bag. Cut off small corner of plastic bag, and pipe a diamond-shaped emblem on top of each cupcake. Place blue frosting in another resealable food-storage plastic bag. Cut off small corner of plastic bag, and pipe letter or number in center of each diamond shape.

SUPER BACONATOR CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

SUPER BACONATOR CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

SUPER BACONATOR CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

SUPER BACONATOR CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.

SUPER BACONATOR CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish.
• Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack.
• Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth.
• Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.