Devilishly Good Chocolate Mayo Cupcakes
Prep Time:
5 mins.
Cook Time:
45 mins.
Yield:
24 cupcakes
Enjoy a little sweet heat with these extra chocolatey cupcakes created by BBQ Pit Master Malcom Reed. They’re smothered in fudge frosting that’s spiced with a touch of cayenne pepper and tastily garnished with salty-sweet chocolate-dipped bacon. The best part is, they’re cooked on the grill.
Ingredients
Cupcakes
- 1 box devil’s food cake mix
- 1 cup whole milk
- 1/2 cup Blue Plate® Mayonnaise
- 3 eggs, room temperature
- 16 ounces dark chocolate fudge frosting
- 1/2 stick unsalted butter, softened
- 1 teaspoon ground cayenne pepper
- Spicy Chocolate Dipped Bacon, for garnish, recipe follows
Spicy Chocolate Dipped Bacon
- 6 slices thick-cut bacon, cut into 24 pieces
- 1 ½ cups couverture chocolate, chopped* (we use Sharffen Berger®)
- ¼ cup chopped pecans, toasted
- Maldon or other flaky sea salt, for garnish
- *Couverture chocolate contains a minimum of 31% cocoa butter and 35% cocoa solids and is specifically designed to use as a shell or coating.
Directions
- Prepare 2 cupcake pans (12 wells each) by filling each well with a cupcake liner.
In a large mixing bowl, combine cake mix, milk, mayonnaise and eggs; mix until smooth. - Fill cupcake liners with batter and place on 350℉ pellet grill for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting them.
- In a small bowl, combine dark chocolate fudge frosting with butter and cayenne pepper; beat until smooth.
- Transfer frosting into a piping bag and swirl on top of each cupcake. Garnish each cupckake with a piece of Spicy Chocolate Dipped Bacon.
Spicy Chocolate Dipped Bacon
- Preheat oven to 375℉. Line a baking sheet with aluminum foil and parchment paper.
- Lay the bacon on the baking sheet and bake in the oven until crisp, about 20 to 25 minutes. Transfer bacon to a paper towel lined platter.
- Set up a double boiler by filling a medium saucepan halfway with water and place a heat-proof bowl on top. Bring water to a simmer.
- Place ⅔ of the chocolate in the bowl over the simmering water and let melt, stirring occasionally. Heat until chocolate reaches 110-115℉. Remove from heat and cool to 95℉. Add remaining ⅓ of the chocolate and stir until melted.
- Dip each piece of bacon halfway into the melted chocolate. Transfer to a clean parchment paper lined baking pan. Sprinkle each piece of bacon with chopped pecans and flaky sea salt. Allow to cool completely.
