MAYAN CHOCOLATE CUPCAKES

Cupcake Ingredients: Cinnamon Cocoa French Buttercream:

1 1/4 cup flour 2 eggs

1/2 cup black cocoa powder 5 egg yolks

1 tsp baking soda 1 1/2 cups sugar

1/4 tsp baking powder 3 sticks butter (room temperature)

1/4 tsp salt 1/4 cup black cocoa powder

1 tsp cayenne chili powder 2 tsp cinnamon

1/2 tsp cinnamon 1 "twist" sea salt

1 1/2 cup sugar

1 1/4 sticks butter (room temperature)

3 large eggs

1/4 cup strong, black coffee (hot)

1/2 cup sour cream

1/2 cup unsweetened coconut milk

Directions:

Preheat oven to 325 degrees.

In mixing bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, cayenne, and cinnamon.

In stand mixer with whisk attachment cream together butter and sugar until light and fluffy.

Beat in eggs one at a time.

Beat in sour cream.

Alternating between wet and dry, add in dry mixture and milk.

Beat in hot coffee at the end.

Scoop batter into cupcake liners, filling 3/4 of the way full.

Bake for 15-18 minutes, checking after 15 as oven bake times may vary.

Make the frosting:

In stand mixer, beat eggs and yolks about 5 minutes, until light and fluffy.

In a saucepan, mix sugar and water.

Attach candy thermometer and heat without stirring until syrup reaches soft ball stage or 240 degrees.

Beating eggs again on medium-high speed, slowly drizzle in hot syrup.

Beat for 15 minutes until mixture and sides of bowl are cool to the touch.

Add in chunks of butter, letting each fully incorporate before adding the next.

Frosting may appear to deflate, but it will come back together after all butter is added.

Beat in cocoa and cinnamon at the end.

Pipe frosting onto cooled cupcakes and dust with one "twist" of sea salt from a grinder.

(Frosting can be refrigerated overnight, but may need to be beat again to fluff up and bring it back together.)

The Elvis Cupcake

Banana Cupcake Ingredients: Peanut Butter Frosting:

1 cup flour 6 oz softened cream cheese

1/2 tsp baking powder 1/3 cup powdered sugar

1/2 tsp baking soda 1/2 tsp salt

1/4 tsp salt 1 cup creamy peanut butter

1 stick butter (room temperature) 1/2 tsp pure vanilla extract

1/2 cup sugar 1/2 cup heavy cream

1/4 cup sour cream 4 slices crispy bacon, chopped

1 1/2 tsp vanilla

2 large eggs

2 ripe bananas (mashed)

Directions:

Preheat oven to 350 degrees.

In medium mixing bowl, sift together flour, baking powder, baking soda, and salt.

In stand mixer fitted with whisk attachment, beat together butter and sugar until light and fluffy.

Beat in sour cream and vanilla.

Beat in eggs one at a time.

Slowly add in dry ingredients, mixing until just combined.

With a rubber spatula, fold in mashed bananas.

Fill cupcake liners 3/4 full and bake 15-18 minutes.

Make Frosting:

In stand mixer, beat cream cheese and powdered sugar until fluffy.

Mix in salt, peanut butter, and vanilla extract.

In another mixing bowl, beat heavy cream until stiff peaks form.

Fold whipped cream into peanut butter frosting.

Pipe onto banana cupcakes and top with chopped, crispy bacon.

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