This dark chocolate bacon cupcake recipe features unsweetened cocoa powder, strongly brewed coffee, smoky bacon, and buttermilk for a taste-bud adventure.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
185 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Step 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.
Step 3
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.
Step 4
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.
Step 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.
Ingredients
2 eggs
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup cold, strong, brewed coffee
12 slices bacon
1 tablespoon unsweetened cocoa powder, for dusting
