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1
Cupcakes: Preheat oven to 350F Line the cupcake pans with your choice of cupcake liners.
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2
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
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3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
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4
Beat in eggs, one at a time, then beat in maple extract.
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5
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
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6
Using an ice cream scoop, fill the cupcake liners 2/3 full.
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7
Bake 20 minutes until golden and the tester comes out clean.
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8
(Or until your house smells like pancakes!
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9
).
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10
Ganache: In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat.
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11
Add chocolate, and swirl pan to completely cover with cream.
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12
Slowly whisk mixture until smooth.
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13
(To get silky-smooth ganache takes longer to mix than you think!)
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14
Add salt; stir until combined.
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15
Transfer to a clean bowl and let chill overnight or until spreadable.
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16
When cupcakes have cooled, spread some ganache on top.
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17
Chill for a minute or two.
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18
While the cupcakes are chilling, cook up some of your favorite bacon however you like it.
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19
(Crunchy and toasted is recommended.)
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20
Chop in pieces, top the cupcakes, and voila!
