There was a different smell wafting from Shamrock.  It was Friday and use up all the left over night with a smorgasbord in Shamrock.  Tim found a way of using up a left over I never would have thought of Dark Chocolate and Bacon Cupcakes.  Before you go Ewwww, let me tell you they were delicious

Cliff had to come out of the closet and give his endorsement of them too.  Tim had to cut Cliff off from the cupcakes.  Want something unusual to serve that will have people talking give them a try

Tim’s Dark Chocolate and Bacon Cupcakes

8 slices good thick cut bacon

1 cup unsalted butter

1.2 cup Hershey’s Special Dark Cocoa

3/4 cup c water

2 cup granulated sugar

2 large eggs

1/2cup well shaken buttermilk

2 T vanilla

2 cups all purpose flour

1/2 t baking soda

1 t baking powder

1/4 t salt

Preheat oven to 350.  Prepare 24 muffin tins.  Chop bacon into about 1/2 inch pieces.  Cook over med high skillet until bacon is brown and crisp.  Remove bacon with a slotted spoon to a paper towel to drain.  Pat any remaining oil off the bacon and set aside.

Melt butter in a large heavy saucepan over mpderately low heat,  then whisk in cocoa.  Add water and wisk until smooth.  Remove from heat.  Whisk in separately sugar, eggs, buttermilk and vanilla.  Sift flour, baking soda, baking powder and salt in the cocoa mixture and whisk until just combined(it will be a little lumpy.  Stir in bacon

Fill tins 2/3 full and bake for 20 min

Dark chocolate Frosting

1/2 c unsalted butter

2/3 cup Hershey’s Special Dark

3 cup powdered sugar

1/3 cup milk

1 t vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk beating to spreading consistency.  Add small amount of additional mik if needed.  Stir in vanilla