Ingredients:
12 slices bacon
2 c. all-purpose flour
3/4 c. plus 1 Tbsp. unsweetened cocoa powder
2 c. white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 c. strong brewed coffee, cold
1 c. buttermilk
1/2 c. vegetable oil
Directions:
Preheat oven to 375 degrees. Line 2 (12 cup each) muffin tins with cupcake liners. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. (You can cook the bacon in batches as it is too much for one batch). Drain, crumble and set aside.
In a large bowl, stir together flour, 3/4 c. of the 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. The batter will be thin. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing equally.
Bake in preheated oven until the tops spring back when lightly pressed, 20-25 minutes. Cool in pan set over a wire rack. When cool, arrange cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with remaining 1 Tbsp. cocoa powder.
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