Maple Bacon Cupcakes: A Sweet and Savory Indulgence from Love & Olive Oil’s ‘Breakfast for Dinner’

In the vibrant world of food blogging, certain creators stand out for their exceptional talent, innovative recipes, and captivating storytelling. Lindsay and her husband, Taylor, the brilliant minds behind the renowned blog Love & Olive Oil, are undoubtedly among them. Their dedication to culinary exploration and their ability to transform everyday ingredients into extraordinary dishes have garnered them a loyal following. I had the immense pleasure of meeting them last year at the Food Blog Forum in Orlando, an experience that truly highlighted their warmth and expertise. The anticipation of reconnecting with them again this year is palpable, promising more engaging conversations and shared culinary insights.

From Cookie Dough Dreams to Breakfast for Dinner: A Look at Their Acclaimed Cookbooks

Lindsay’s creative genius first shone brightly with the release of her inaugural cookbook, Cookie Dough Lover’s Cookbook, in June. This innovative collection quickly became a favorite for anyone who believes that the best part of baking is often the raw dough itself. Filled with imaginative and safe-to-eat cookie dough recipes, it redefined indulgence.

Building on this success, Lindsay and Taylor collaborated on their second masterpiece, Breakfast for Dinner, which debuted this past February. The concept itself is pure genius: elevating beloved breakfast classics into dishes perfect for any meal of the day. Who doesn’t adore breakfast for dinner? Their cookbook features over 100 ingenious recipes that take traditional breakfast fare and infuse it with a fresh, exciting twist, making it suitable for breakfast, lunch, or even a delightful late-night snack.

Behind the Scenes: My Recipe Testing Adventure for ‘Breakfast for Dinner’

It was an absolute honor to assist Lindsay and Taylor with recipe testing during the creation of Breakfast for Dinner. This unique opportunity allowed me a sneak peek into their culinary process and the sheer creativity poured into each dish. I was consistently blown away by the inventiveness and deliciousness of the recipes I tested. Among my favorites was the Loco Moco, a Hawaiian classic reimagined with a distinct Love & Olive Oil flair. Their version featured sticky rice infused with coconut, creating a subtle sweetness and aromatic depth that was utterly captivating. Frankly, the coconut sticky rice alone was so incredibly good, we could have happily eaten just that! I also had the pleasure of testing their Italian Stuffed French Toast, a dish that transforms a simple breakfast staple into a gourmet experience, as well as several other memorable creations. The entire process was not only incredibly fun but also deeply rewarding. A heartfelt thank you, Lindsay and Taylor, for granting me this wonderful opportunity to contribute to such a remarkable project!

The Irresistible Allure of Maple Bacon Cupcakes

Of all the extraordinary recipes in Breakfast for Dinner, one in particular called out to me with an almost irresistible siren song: the Maple Bacon Cupcakes. The description alone was enough to pique my interest: crunchy candied bacon topping, a moist maple-flavored cake base, and a rich chocolate buttercream frosting. It’s a symphony of sweet, savory, and decadent flavors that promises an unforgettable experience.

Confession time: I may or may not have enjoyed these delightful cupcakes for both breakfast AND dinner on the same day. My lips are sealed, but let’s just say their versatility is undeniable! This cookbook is truly loaded with an array of such amazing and creative recipes, and this Maple Bacon Cupcake recipe, which I am thrilled to share below, is a shining example of the innovative spirit that defines Lindsay and Taylor’s work. The combination of smoky bacon, sweet maple, and luxurious chocolate creates a dessert that is both familiar and exciting, perfect for satisfying any craving.

One of the most heartwarming moments from this collaboration was receiving a signed copy of the book from Lindsay and Taylor. But what made it truly special was discovering my name, alongside other dedicated recipe taste testers, in the “thank you” section at the back of the book. It was an incredibly delightful and unexpected surprise, a true testament to their generosity and appreciation for their community. Seeing my name in print within the pages of such an inspiring cookbook was a truly cherished moment.

Speaking of irresistible creations, who could possibly say no to Bacon Jam? Its savory, sweet, and smoky notes make it a versatile condiment that elevates any dish, from burgers to toast. This is just one example of the innovative spirit found throughout their cookbook, constantly pushing the boundaries of what breakfast can be.

And then there’s the delightful prospect of breaking in my new bundt pan, a lovely gift from my dear friend Rachel, with their incredible banana bread bundt cake recipe. The thought of that perfectly moist cake, baked in an elegant shape, is truly exciting.

Parmesan Beignets – need I say more? These savory puffs of delight are another testament to the cookbook’s ability to transform expectations, offering a sophisticated twist on a classic treat.

Sharing the Culinary Joy: The ‘Breakfast for Dinner’ Cookbook Giveaway

Such was my excitement for Breakfast for Dinner that I ended up with three copies! I pre-ordered a copy myself, then was graciously sent a signed copy by Lindsay and Taylor, and finally received a review copy from their publisher, Quirk Books. While I cherish each one, three copies are certainly more than I need, which meant a wonderful opportunity to share the joy. Consequently, I hosted a giveaway for two lucky readers to receive their very own copies of this fantastic cookbook. Although the GIVEAWAY IS NOW CLOSED, the sentiment of sharing this culinary treasure remains a fond memory.

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★★★★★ (5 from 1 vote)

Maple Bacon Cupcakes

By:
Julie Chiou

Candied bacon topping, maple flavored cake & chocolate buttercream frosting? You will be eating these Maple Bacon Cupcakes for breakfast, lunch, AND dinner!

Prep Time:
1 hour 20 minutes

Cook Time:
45 minutes

Total Time:
2 hours 5 minutes

Servings:
1 dozen

Equipment

• Muffin pan
• Stand mixer
• Hand mixer

Ingredients

For the cupcakes:

• 1 ½ cups (188 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (114 g) unsalted butter, room temperature
• ½ cup (110 g) light brown sugar, packed
• 2 large eggs, room temperature
• ¼ cup (81 g) pure maple syrup
• ½ teaspoon vanilla extract
• ⅓ cup (79 ml) buttermilk

For the chocolate buttercream:

• ¾ cup (170 g) unsalted butter, room temperature
• ½ cup (43 g) cocoa powder, sifted
• 2 ½ cups (300 g) confectioners’ sugar, sifted
• 2 tablespoon maple syrup
• ⅛ teaspoon maple extract, optional
• 2 tablespoon heavy cream, more or less as needed

For candied bacon topping:

• 3 tablespoon light brown sugar, packed
• 1 teaspoon cocoa powder
• 4 strips bacon

Instructions

1. Preheat oven to 350 °F (177 °C). Line a muffin pan with cupcake liners.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar for 2 minutes until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in maple syrup and vanilla extract.
4. Slowly mix in the dry ingredients, a little at a time, until well-incorporated. Beat in buttermilk on low speed until just incorporated.
5. Fill cupcake liners with a scant ¼ cup of batter (cups should be just under ⅔ full). Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooling rack; when pan is cool enough to handle, place cupcakes on rack to cool completely.
6. While the cupcakes are cooling, heat oven to 375 °F (191 °C). Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray.
7. In a shallow dish, whisk together brown sugar and cocoa powder until evenly distributed. Press bacon into sugar mixture to coat, shaking off excess.
8. Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before breaking/chopping into small pieces.
9. While bacon is cooking, prepare buttercream. Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium high speed for 1 to 2 minutes, or until fluffy. Add cocoa powder and beat until smooth. Slowly beat in confectioners’ sugar, ½ cup at a time, until mixture is smooth. Beat in maple syrup and maple extract (if using). Add heavy cream as needed and beat on medium high speed until light and fluffy, 2 to 3 minutes.
10. Generously spread or pipe frosting onto cooled cupcakes. Arrange candied bacon pieces on top of the frosted cupcakes.
11. Store in an airtight container for up to 3 days.

Notes

Source: Recipe reprinted with permission, Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013)

Nutrition

Serving: 1 Cupcake, Calories: 437kcal, Carbohydrates: 56g, Protein: 5g, Fat: 23g, Fiber: 2g, Sugar: 43g

Disclaimers

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.