Give this dark chocolate bacon cupcake recipe a chance, and you'll find yourself on a taste-bud adventure. The recipe was a challenge from friends that turned into a great success. Dark chocolate and bacon — what's not to love?!
Ingredients
- 12 stripss bacon
- 2 cups all-purpose flour
- 2 cups white sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons sea salt
- 1 cup cold , strong, brewed coffee
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 eggs
- 1 tablespoon unsweetened cocoa powder , for dusting
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Place 24 paper liners in two 12-cup muffin tins; coat liners with nonstick spray.
-
2
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
-
3
Whisk flour, sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center; pour in coffee, buttermilk, oil, and eggs. Stir just until blended. Mix in ¾ bacon; reserve ¼ for garnish. Divide batter among the prepared cups.
-
4
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
-
5
Cool in tins set on a wire rack. When cool, arrange cupcakes on a serving platter; frost with your favorite chocolate frosting. Sprinkle reserved bacon crumbles on top; dust with remaining 1 tablespoon cocoa powder.
Nutrition Facts
Per serving
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