
Description
Do you ever crave something sweet then want something salty afterwards? Ever try combining the two? If that idea piques your interest try out this yummy chocolate cupcake recipe. Made with buttercream frosting and topped off with a bacon wrapped cherry.
Prep
25m
Cook
35m
Serves
12
Ingredients
- FOR CUPCAKES
- 1 Box Chocolate Cake Mix
- 3.9 oz. Package Instant Chocolate Fudge Pudding
- 1 C. Plain yogurt
- 1 C. Applesauce
- 4 Eggs
- ½ C. Milk
- 1 T. Vanilla Extract
- ¼ t. Sea Salt
- FOR BUTTERCREAM FROSTING
- 1 C. Egg Whites
- 1 C. Granulated Sugar
- 1.5 C. Butter (3 sticks)
- FOR BACON-WRAPPED CHERRIES
- 12 Maraschino Cherries
- 6 Strips Kunzler Bacon
Directions
Step 1
Preheat Oven to 375 F
Step 2
Line cupcake pan
Step 3
In a large mixing bowl, combine cake mix with instant pudding. Add all the wet ingredients and mix thoroughly
Step 4
Add approximately 3 T per cupcake liner no more than ¾ full
Step 5
Bake until tops spring back to the touch. 16-22 minutes
Step 6
As the cupcakes are baking, mix buttercream using a medium size saucepan make double boiler. Fill saucepan half full.
Step 7
Place saucepan (with water) on burner set to medium high heat
Step 8
Bring to simmer, place whites and granulated sugar in clean mixing bowl over simmering water
Step 9
Stir to dissolve all granulated sugar. Place bowl on mixer, whip whites to stiff peaks
Step 10
Fold butter into egg whites, incorporate all butter into the whites. Set buttercream aside
Step 11
When the cupcakes have cooled, remove from the pan and decorate with icing in a piping bag
Step 12
Layout the strips of bacon on sheet pan. Bake in the oven for 16-20 minutes
Step 13
Cut into small strips approximately 3” in length
Step 14
Carefully wrap cherries with bacon strips, securing with toothpick
Step 15
Garnish the tops of the buttercream rosettes with bacon wrapped cherry
Step 16
Enjoy!

Black Forest Cupcakes
https://www.kunzler.com/recipe/kunzler-bacon-black-forest-cupcakes/

Ingredients
- FOR CUPCAKES
- 1 Box Chocolate Cake Mix
- 3.9 oz. Package Instant Chocolate Fudge Pudding
- 1 C. Plain yogurt
- 1 C. Applesauce
- 4 Eggs
- ½ C. Milk
- 1 T. Vanilla Extract
- ¼ t. Sea Salt
- FOR BUTTERCREAM FROSTING
- 1 C. Egg Whites
- 1 C. Granulated Sugar
- 1.5 C. Butter (3 sticks)
- FOR BACON-WRAPPED CHERRIES
- 12 Maraschino Cherries
- 6 Strips Kunzler Bacon
Directions
- Preheat Oven to 375 F
- Line cupcake pan
- In a large mixing bowl, combine cake mix with instant pudding. Add all the wet ingredients and mix thoroughly
- Add approximately 3 T per cupcake liner no more than ¾ full
- Bake until tops spring back to the touch. 16-22 minutes
- As the cupcakes are baking, mix buttercream using a medium size saucepan make double boiler. Fill saucepan half full.
- Place saucepan (with water) on burner set to medium high heat
- Bring to simmer, place whites and granulated sugar in clean mixing bowl over simmering water
- Stir to dissolve all granulated sugar. Place bowl on mixer, whip whites to stiff peaks
- Fold butter into egg whites, incorporate all butter into the whites. Set buttercream aside
- When the cupcakes have cooled, remove from the pan and decorate with icing in a piping bag
- Layout the strips of bacon on sheet pan. Bake in the oven for 16-20 minutes
- Cut into small strips approximately 3” in length
- Carefully wrap cherries with bacon strips, securing with toothpick
- Garnish the tops of the buttercream rosettes with bacon wrapped cherry
- Enjoy!
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