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. 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. 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. 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. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
5. 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 per serving