Dark Chocolate Bacon Cupcakes
Serves: 24
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Total time: 40 min Prep time: 15 min
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12 slices bacon
2 cups all-purpose flour (purpose)
34 cup unsweetened cocoa powder
2 cups white sugar
2 tsps baking soda
1 tsp baking powder
12 tsp sea salt
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2 eggs
1 cup coffee (cold strong brewed)
1 cup buttermilk
12 cup vegetable oil
1 tbsp unsweetened cocoa powder (dusting)
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1 | Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. |
2 | In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly. |
3 | Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder. |
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