Moist and yummy, perfect balance of sweet and a little salty. I used my own home made gluten free cake mix, and it turned out delicious. I've had this kind of topping without cocoa before and have to say that to me, the cocoa made quite a difference. It tasted delectably chocolatey, wouldn't make it any different next time.<br/>Thanks for sharing!
Five stars for the cupcake but I don't think that the cocoa was a great addition to the frosting. I think the bacon and maple would have been fine without the chocolate. Creative use of bacon and maple syrup! Like it!
I made these yesterday morning (or I should say that I "tried" to make these). I did not post any stars because I know it will not change the rating. I'm sure it was my own fault that these failed. I do not have use of my gas oven right now, so I attempted these in a 6 cupcake pan in my electric toaster oven. They did not cook properly. I have the remaining batter and topping in my fridge. I made these, per instructions (although I omitted the ketchup, even tho I knew that was in the list of ingredients you had to work with), and the batter tasted great (I know, you're not suppose to eat raw batter, but who doesn't lick the beaters?) I made the topping as directed, but divided it, and only used cocoa powder in half of it. I tasted both before putting on top of the batter. I liked them both. The finished product did not bake up correctly. I will try these again when my real oven is working again. Thank you for posting your recipe. (Made for. PRMR)