Maple Stout Cupcakes with Candied Cayenne Bacon – made with stout beer, maple syrup, sour cream, espresso powder, cream cheese, brown sugar, and cayenne pepper for a bold, sweet, and smoky dessert.
Valentine’s Day has always been a quiet, low-key holiday for my husband and me. Back in high school, when we started dating, the budget wouldn’t allow for fancy dinners or over-the-top gifts. Instead, we’d exchange nerdy (and often hilariously weird) cards, whip up a special dinner at home, and call it a night. Over the years, not much has changed — and honestly, I wouldn’t have it any other way.
This year, I decided to surprise him with a dessert that’s all about celebrating his bold and adventurous taste buds. Enter Maple Stout Cupcakes with Candied Cayenne Bacon. Not only does this recipe scream “man food” (beer, bacon, and a good kick of spice), but it’s also the perfect way to say, “Hey, I adore you, so here’s your favorite things, baked into one magical cupcake.” Trust me, there’s nothing like seeing his face light up over something I took the time to make, just for him. Sure, they’re a little more involved than your average dessert, but for love — and cupcakes — it’s totally worth it.
Why You’ll Love This Maple Stout Cupcakes with Candied Cayenne Bacon
These cupcakes are not your grandma’s dessert (unless your grandma happens to love bacon and stout beer as much as mine). The combination of rich, stout-infused batter, tangy cream cheese frosting, and smoky-sweet candied cayenne bacon is a flavor explosion. They’re a little sweet, a little savory, and PACKED with personality. Plus, they’re the perfect conversation starter — you can’t NOT talk about a dessert that has cayenne bacon on top, can you?
Ingredient Notes
To make these over-the-top cupcakes truly shine, it’s important to use high-quality ingredients and understand their key roles.
- Stout Beer: Adds a robust, malty flavor to the cupcakes. The beer keeps the cake moist and enhances the richness of the chocolate notes in the espresso powder.
- Maple Syrup: Balances the smoky heat with its signature sweet, woodsy flavor.
- Candied Cayenne Bacon: This crispy, spicy-sweet bacon steals the show. The cayenne adds a subtle heat that pairs perfectly with the rich frosting.
- Espresso Powder: A small but mighty ingredient that deepens the flavor of the stout cake, making it irresistible.
- Cream Cheese: The tangy base for the frosting, it complements the sweetness of the maple syrup and cuts through the richness of the cake.
How To Make This Maple Stout Cupcakes with Candied Cayenne Bacon
It may look like a lot of steps, but hang in there — the result is well worth the effort.
- Step 1: Preheat your oven to 350°F and prep your dry ingredients. Sift together the flour, baking soda, salt, espresso powder, and cinnamon in a medium bowl.
- Step 2: Simmer the stout beer briefly over medium heat, then let it cool. Cream the butter and sugar, then add the eggs one at a time. Stir the stout mixture (beer, sour cream, maple syrup, vanilla) together, then mix it into the batter.
- Step 3: With your mixer on low speed, slowly incorporate the dry ingredients into the batter. Divide the batter into lined muffin tins and bake for 25–30 minutes.
- Step 4: For the frosting, beat softened cream cheese and butter together until fluffy. Add powdered sugar, maple syrup, and finely chopped candied cayenne bacon for plenty of flavor.
- Step 5: Once the cupcakes are completely cool, frost generously and top each with a slice of the reserved candied bacon.
Storage Options
These cupcakes store beautifully! Keep them in an airtight container in the fridge for up to 3 days. If you’d like to make them ahead, you can freeze the unfrosted cupcakes for up to 2 months; just thaw them in the fridge overnight and frost before serving. As for the candied bacon — you can refrigerate leftovers in a sealed container for a few days and crisp them up briefly in the oven if needed.
Variations and Substitutions
Switch things up with these easy ideas:
- Non-Alcoholic Version: Replace the stout beer with chocolate milk or brewed coffee for a rich, alcohol-free option.
- Spicy Level: Tone down the heat by reducing the cayenne in the bacon, or kick it up with a pinch of smoked paprika.
- Different Frosting: Swap the cream cheese frosting for a fluffy vanilla buttercream if you prefer a sweeter topping.
What to Serve with This Maple Stout Cupcakes with Candied Cayenne Bacon
Pair these cupcakes with decadent sides to round out the flavors.
- Hot Coffee: The earthy bitterness of coffee complements the sweetness and spice beautifully.
- Vanilla Ice Cream: A cool, creamy scoop adds extra decadence to these bold cupcakes.
- Cherry Compote: The slight tartness of cherries offers a fresh contrast to the rich cupcake flavors.
FAQ
Q: Can I make the candied cayenne bacon in advance?
A: Absolutely! You can make it up to a day ahead. Just store it in the fridge in an airtight container and let it crisp up in the oven for a few minutes if needed.
Q: What type of stout beer works best?
A: A classic chocolate or coffee stout is ideal for the rich, malty flavor profile in this recipe. Avoid overly hoppy beers as they can taste too bitter in the cupcakes.
Q: Can I make these gluten-free?
A: Yes! Substitute an all-purpose gluten-free flour blend and ensure your beer and other ingredients are gluten-free too.
Maple Stout Cupcakes with Candied Cayenne Bacon
Ingredients
Maple Stout Cupcakes
- 2 cups (250 g) all-purpose flour
- 1 1/4 teaspoons (6 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1 g) instant espresso powder
- 1/2 teaspoon (1.3 g) cinnamon
- 1 cup (227 g) unsalted butter divided, room temperature (2 sticks)
- 2 cups (400 g) granulated sugar
- 2 eggs room temperature
- 1 cup (240 ml) stout beer room temperature
- 1/2 cup (120 ml) sour cream room temperature
- 3 tablespoons (45 ml) maple syrup divided
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (454 g) plain cream cheese room temperature
- 1 pound (454 g) powdered sugar 4 cups sifted
- 10 slices (10) candied cayenne bacon divided, recipe follows
Candied Cayenne Bacon
- 10 slices (454 g) thick cut bacon about a pound
- 1/2 cup (110 g) brown sugar
- 1/4 teaspoon (0.5 g) espresso powder
- 3/4 teaspoon (1.5 g) cayenne pepper
Equipment
- Stand or hand mixer
- Cupcake pans
- Cupcake liners
- Sifter
- Food Processor
- Small pot
- Measuring cups and spoons
- Two rimmed baking sheets
- Cooling racks
Instructions
- Maple Stout Cupcakes
- Preheat oven to 350 degrees F. In a small pot, bring the stout to a simmer over medium heat. Simmer for about a minute, and remove from the heat to cool slightly. Place cupcake liners in two standard cupcake pans. In a medium bowl, sift together the flour, baking soda, salt, espresso powder and cinnamon; set aside.
- In a stand mixer with the paddle attachment or a hand mixer, cream 1 1/2 sticks of butter and the sugar together on medium speed until light and fluffy. Add the eggs one at a time, mixing until fully incorporated between additions. In a measuring cup, whisk together the cooled stout, sour cream, 2 tablespoons maple syrup and vanilla extract. With the mixer running, slowly pour in the stout mixture. It won't look too pretty at this point, but don't worry - it'll all come together when the flour is added.
- With the mixer on the lowest speed, slowly add the flour until fully incorporated. Scoop the batter into the prepared pans, filling them about 2/3 of the way. A standard ice cream scoop works well for this. Bake 25-30 minutes, until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool for 10 minutes in the pans, then finish cooling on a rack.
- In the meantime make the frosting: Pulse 6 slices of the candied cayenne bacon in a food processor until finely chopped. Beat the cream cheese and remaining 4 tablespoons butter in a mixer on medium speed until light and fluffy. Sift the powdered sugar and add to the cream cheese mixture, mixing for a few minutes. Add the remaining tablespoon maple syrup and finely chopped bacon, mixing until well combined.
- When the cupcakes are completely cooled, top with the frosting. Cut each of the remaining 4 slices of bacon into 6 pieces and top each cupcake with a piece of bacon.
- Candied Cayenne Bacon
- Preheat oven to 375 degrees F. Combine the brown sugar, espresso powder and cayenne pepper in a small bowl. Sprinkle half the mixture over the bacon, pressing to make sure it adheres. Flip the bacon over and press on the rest of the sugar mixture.
- Line 2 rimmed baking sheets with foil. Place cooling racks in the pans, and coat them lightly with vegetable oil (this will help prevent sticking). Put the bacon on the cooling racks and bake for 30-35 minutes, until browned and crispy. Let cool, and refrigerate for an hour or two to harden. This can be made a day in advance.
