Chocolate Tomato Soup Cupcake with Bacon

Posted at: 09/27/2012 7:58 PM | Updated at: 09/30/2012 9:31 AM

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Chocolate Tomato Soup Cupcake with Bacon

from Helen Annely

Makes 24 Cupcakes

1 3/4 Cups flour
3/4  Cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 Cup unsalted butter (1 stick) at room temperature
2  Cups sugar
1 tsp vanilla extract
2 eggs
1 - 10.75 oz can condensed tomato soup emptied into a large liquid measuring cup add whole milk to make 2 cups worth of liquid, whisk until smooth

1/4 Cup (1/2 stick) unsalted butter at room temperature
8oz package cream cheese at room temperature
1 tsp vanilla extract
2 1/2 Cups powdered sugar
Bacon crumbles (cook bacon as package directs and crumble or chop into small pieces)

Preheat oven to 350°F and line 24 count muffin tins with paper liners.  Sift flour, cocoa powder, baking soda and baking powder into a small bowl and set aside. Beat together butter and sugar in large bowl on high until light and creamy.  Beat in eggs one at a time until fluffy.  Beat in vanilla.  Alternate adding your flour mixture and tomato soup mixture  on low speed into your butter mixture.  Beat until each addition is just mixed.  Fill cupcake liners halfway up and bake for 18-20 minutes, or until a toothpick is inserted in middle and comes out clean.  Remove from tin and let cool on wire rack completely.

For frosting beat butter, cream cheese and vanilla together in large bowl on high speed until well blended.  Add powdered sugar in 2 or 3 additions beating on low after each addition.  Beat until smooth and creamy.

Frost cooled cupcakes and sprinkle bacon crumbles on top.


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