Bacon Cupcakes

(WTNH) -- Malena Zanjani is in the kitchen, making bacon cupcakes.

For more recipes, or to place an order, visit www.malenamakes.com

Start by making your favorite chocolate cupcake recipe. While those are baking, make your candied bacon.

Candied Bacon via Endless Simmer
16 oz bacon
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne

1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 300 degrees F.

2. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.

3. Add egg white to a bowl and beat until fluffy and foamy. Add in black and cayenne pepper. Whisk to combine. Add in crumbled bacon and toss to coat.

4. Spread coated, crumbled bacon on a parchment lined bakesheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.

While your cupcakes are still hot, push 2-3 mini marshmallows into the center of each cupcake.

Once all your cupcakes are filled, move on to making your caramel buttercream.
Caramel Buttercream adapted from Bakerella
1 cup butter (room temp)
1 teaspoon vanilla extract
1lb box confectioners sugar or 4 cups.
1-3 teaspoons milk or cream
1-2 tablespoons caramel

1. Using a mixer, cream softened butter and vanilla until smooth.

2. Add sugar gradually, allowing butter and sugar to cream together before adding more.

3. Once all the sugar has been added and combined, add the caramel, one tablespoon at a time, to taste.

4. If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

4. When your cupcakes have cooled, frost with your caramel buttercream and drizzle with melted milk chocolate.

5. Lastly sprinkle with your candied bacon before the chocolate sets.

6. Eat up!