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cowboy themed cupcake dessert shop

Cowboy Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag with large round or star tip (optional)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed coffee cooled
  • 6 slices thick-cut bacon cooked crisp and crumbled
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup chopped pecans toasted
  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 2 cup powdered sugar sifted
  • 1 3–4 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoon maple syrup
  • 12 mini pretzel twists for garnish
  • 2 slices thick-cut bacon cooked crisp and cut into 12 small strips for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a medium bowl, whisk together eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and whisk gently until just combined and no dry streaks remain.
  • Stir in the cooled brewed coffee until the batter is smooth and slightly thin.
  • Fold in crumbled cooked bacon (reserve a small handful if desired), chocolate chips, and toasted pecans with a spatula until evenly distributed.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat softened butter and peanut butter together in a medium bowl with a mixer until creamy and fluffy, about 2 minutes.
  • Gradually add powdered sugar, mixing on low until incorporated, then increase speed to medium and beat until thick.
  • Add heavy cream, 1/2 teaspoon vanilla extract, and maple syrup, then beat until the frosting is smooth, fluffy, and spreadable, adding a little more cream if needed.
  • Once cupcakes are completely cool, transfer the peanut butter-maple frosting to a piping bag or use a spatula to generously frost each cupcake.
  • Garnish each cupcake with a small strip of crisp bacon, a mini pretzel twist, and any reserved bacon crumbles on top.

Notes

For the best Cowboy Cupcakes, cook the bacon until very crisp to keep it from becoming chewy in the cupcakes, and blot it well with paper towels to remove excess grease before adding it to the batter or as garnish. Let the brewed coffee cool fully so it doesn’t start cooking the eggs in the batter, and avoid overmixing once the dry and wet ingredients are combined to keep the cupcakes tender. Toasting the pecans enhances their flavor and crunch, and you can adjust the sweetness and thickness of the frosting by adding powdered sugar for more structure or a splash more cream for a silkier finish. Store cupcakes in an airtight container at cool room temperature for a day or in the fridge for 3–4 days, bringing them back to room temperature before serving for the best flavor and texture.
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