How do you keep organized throughout the week? I’ve been a strong proponent of the agenda ever since I got my first one in middle school. I write everything down. I even write things down after I’ve already completed them. It’s so satisfying. There’s something about having a physical book to write in that really etches things in your memory.
Confession: My real name is actually Monica Geller. 
In all seriousness, this post was meant to go up yesterday morning, but my 2015 agenda ended (much to my surprise), and thus I’ve been disorganized all week. By the time I realized my mistake, it was 9 p.m. Tuesday night and I was zonked after a 12 hours work-day that I just could not face to look at anything else online except Scandal reruns. Also, I was already on my second one of these and feared my editing skills might not be quite up to par. 
I am quite late on the bacon + chocolate bandwagon, since I’m very picky about which salty foods can safely pair with chocolate. When it was time to test the cupcakes, my phone was in hand with 911 on standby in case of emergency. But fortunately there is so much more to these cupcakes than just chocolate and bacon so instead of being wheeled away in a stretcher I was sitting cross-legged on the floor (does anyone else do this?) quite happily munching away.
The maple flavour is subtle, but with a thick dollop of frosting on each cupcake, it’s certainly not invisible. My go-to chocolate cake recipe makes super moist cupcakes, so the entire treat melts in your mouth. A little crunchy kick from the maple bacon adds a little texture, making these chocolate cupcakes with maple bacon frosting a decadent treat. Enjoy 
- 1½ cups flour
- 1 cup sugar
- ⅓ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1 TB cider vinegar
- 1 TB vanilla
- ½ cup vegetable oil
- 1 cup water
- 1 cup (226 g/ 0.5 lb) softened butter
- 4 cups powdered sugar
- 5 TB maple syrup
- 3-4 slices cooked maple bacon
- If you don't already have cooked bacon, line a microwave safe plate with a few paper towels and lie the bacon on the paper towels. Cover with a couple more towels and microwave for 5 minutes, or until cooked.
- Preheat the oven to 375 F. Line two cupcake pans with 16 paper liners.
- In a large mixing bowl, whisk together the flour, sugar,cocoa, baking soda, and salt. Make a well in the centre and add the cider vinegar, vanilla, oil, and half of the water. Whisk to combine, then add the rest of the water. Whisk until fully combined. Pour into the cupcake liners and fill ⅔ full.
- Bake the cupcakes for 20 minutes, or until the tops spring back to a touch. In a large mixing bowl, add the butter, half the powdered sugar, and the maple syrup. Mix on low-medium to combine, then add the rest of the icing sugar. Mix on medium, increasing to high until light and fluffy.
- Using a spatula or a piping bag, ice the tops of each cupcake. Break up the bacon into small pieces and place a couple pieces on each cupcake. If you like, you can drizzle some maple syrup on top of the icing, too. Serve. Cupcakes should be stored in the fridge in an airtight container, then removed from the fridge 15 minutes before serving.
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