Friday, May 9, 2014

Bacon Chocolate Cupcakes

· 12 slices bacon
· 2 cups all-purpose flour
· ¾ cup unsweetened cocoa powder
· 2 cups white sugar
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· ½ teaspoon sea salt
· 2 eggs
· 1 cup strong brewed coffee, cold
· 1 cup buttermilk
· ½ cup vegetable oil
· Chocolate frosting of choice

1. Preheat oven to 375 degrees. Line 2 12-cup muffin tins with cupcake liners. Place bacon in a large, deep skillet. Cook in batches over medium-high heat until evenly browned. Drain, crumble and set aside.
2. In a large bowl, stir together flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in eggs, coffee, buttermilk and oil. Stir just until blended. Mix in ¾ of the bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20-25 minutes. Cool in the pan set over a wire rack. When cool, arrange cupcakes on a serving platter. Frost with chocolate frosting and sprinkle with remaining bacon pieces.

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