Ingredients
1½cupsall purpose flour
1½cupscake flour,not self rising
1tbspbaking powder
½tspsalt
2unsalted butter stick
1¾cupssugar
4large eggs
2tbspmaple extract
1¼cupsmilk
2cupsheavy cream
1lbsemisweet chocolate
pinch of salt
bacon
Preparation
Preheat oven to 350 degrees F. Line the cupcake pans with choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract.
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Using an ice cream scoop, fill the cupcake liners ⅔ full. Bake 20 minutes until golden and the tester comes out clean.
In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth.
Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
When cupcakes have cooled, spread some ganache on top. Chill for a minute or two. While the cupcakes are chilling, cook up some bacon. (Crunchy and toasted is recommended.) Chop in pieces and top the cupcakes.
