Basketweave Bacon Caramel Cupcakes

Chocolate Cake Preheat oven to 350°F Sift together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin) Pour batter evenly into cupcake tin, about ¾ full Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean Let cool to room temperature
Salted Caramel Sauce Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon Stir gently until sugar melts into an amber-colored liquid. Keep an eye on it, it can burn in seconds when close to doneness Add the butter when sugar is all melted, gently stir for 2-3 minutes Slowly drizzle in heavy cream while stirring Allow the mixture to boil for 1 minute Stir in salt, take off heat and allow to cool down before using (I like to keep my caramel in mason jars in the fridge, lasts for a couple months!)
Salted Caramel Swiss Meringue Combine sugar, egg whites, and salt in the bowl of a stand mixer Place over simmering water (not IN simmer water) Whisk by hand until sugar is completely dissolved Transfer bowl to mixer and beat until you reach medium peak consistency Slowly add butter one piece at a time At some point, the buttercream will look curdled and gross, THIS IS NORMAL DON'T PANIC Keep adding butter and beating the buttercream until you reach a silky smooth texture Beat in caramel sauce
Bacon Weave Preheat oven to 350 degrees F On a large baking sheet, basketweave the bacon Stack another baking sheet on top to keep the bacon flat when it cooks Bake for 10 minutes, just when it's starting to get crispy, take it out of the oven Drain the bacon fat, save it, use it for whatever makes your heart sing Sprinkle brown sugar liberally all over bacon weave Place back in oven and bake until just crispy or sturdy enough to hold its shape without drooping If you find that your bacon just won't cook up (like I did), take it out of the oven and cook it on the stovetop with a frying pan When bacon weave is cooled, cut into 4x4 pieces to get 16 total
Bacon Compote Fry bacon on stovetop pan until ALMOST crispy Remove from heat and dice bacon into small small pieces Place back onto stovetop and cook over low heat with brown sugar Cook until sugar is melted and bacon is tender
Assembly Core the cupcakes using a knife or cupcake corer Fill with bacon compote Top with salted caramel swiss meringue Place a piece of bacon weave on top Drizzle with extra caramel sauce