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Smokey Maple Bacon Cupcakes

Holy smokes! These desserts bring out the best of bacon and maple.


  • Makes 20
  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 125 milliliters maple syrup
  • 400 grams bacon strips
  • Brown sugar
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 125 milliliters maple syrup
  • Cold Smoking Machine
  • Apple Wood chips (used for smoking)


  1. To prepare candied bacon pre-heat oven to 220C. Line two baking trays with baking paper, lay bacon strips next to each other and cover each strip with about 1 teaspoon brown sugar.
  2. Bake for 15 min or until golden. Once they come out of the oven DO NOT TRY TO EAT ANY! They're really, really hot! Let them cool down on a cooling rack with a piece of baking paper on top. Once they've cooled down use either a sharp knife or scissors to dice the candied bacon.
  3. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  9. To prepare frosting combine maple syrup and buttercream together.
  10. Core the centre of each cupcake and fill with Nutella.
  11. Fit the end of a piping bag with a 1M piping tip. Frost in a swirl. Sprinkle with candied bacon.
  12. To smoke the cupcakes: You'll need to do this one at a time. Cover the cupcake with the bowl or dome and using the smoking machine fill with smoke. Allow to sit for 10 seconds and then take out.