Crème Fraîche Cupcakes- Part Douze

If you were at our Mom's Day Brunch, you'll know that the Cocoa-glazed Durac Bacon stole the show. It was perfectly smoked, deliciously fatty, and tantalizingly crispy with the flavor of a chocolate glaze peaking through each bite. I can't really take the credit though; all we did was broil and glaze it to order. The real mastermind to this culinary concoction is Rey Knight of locally operated Knight Salumi. He doesn't have a website to link to yet (let's get on that, Rey!) but I can say he operates his new artisan meat company out of recently opened Urban Solace, just a few blocks from here at 30th and University.

Keep an eye out for a post in a few days on the custom sausage work he's doing for us for Dad's Day. Thai Basil Ginger, Chicken Mole, and Beef Cocoa Nib anyone?

In the mean time, I've been daydreaming of ways in which I can sneak some of this left-over bacon into just about everything. I only have about 2 pounds left, and I removed them from the freezer yesterday when MelloPie (Eclipse regular, local super-foodie, and fellow blogger) suggested a new cupcake flavor. If you were following the Extravaganza post, you would have seen MelloPie's cocoa-crazy idea of a bacon and caramel cupcake. Well, Mello, today's your lucky day!

At this point, I bet you're thinking one of two things: "Bacon... Chocolate? Gross!" or maybe "Bacon... Chocolate... Yeah, I've seen it. Way to be original, Will". First off, don't knock it until you try it, and second... yes I suppose it was only a matter of time until I, too, fooled around with our porcine brethren covered in cacao. I can't quite figure out where it began (with chocolate-chip pancakes and bacon, I suspect), but in the past year Katrina of Vosges, my Chicago-based archnemisis, has stolen the national chocolate attention with her bacon and milk chocolate bar. While it's worth trying, I frankly think it has an odd "porky" aftertaste. Go figure. It is, however, her best seller.

(Editor's Note: Katrina and I have never met, though I did once stand next to her for a period of time at the Fancy Food Show and thought I felt some sort of psychic voodoo-mojo emanating from her general direction. Plus, I like the idea of having an archnemisis. Go find one, yourself. Makes life worth living!)

So Mello has suggested it, and I have delivered. Though, don't expect further meaty concoctions any time soon... I made the decision some time ago that Porky Pig wouldn't find his way into my retail chocolate line at any time in the foreseeable future.

Oh, and there's a pomegranate cupcake, too:

Pomegranate Rhubarb-Butter-crème fraîche cake+vanilla bean rhubard filling+dark chocolate ganache glaze+dried pomegranate aril.

Crispy Bacon & Dulce de Leche-Butter-crème fraîche cake+crispy cocoa-glazed durac bacon & dulce de leche filling+dark chocolate ganache glaze+maldon sea-salt.

If you're feeling apprehensive, you're not the only one. Though it contains absolutely no cornmeal, I ate one of these bacon-babies for breakfast (well, its pork, afterall) and I couldn't stop associating the taste experience with cornbread. Just think of it more as a muffin.