Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::24
Yield::2 dozen cupcakes
Ingredients
Oops! Something went wrong. Our team is working on it.
12 strips bacon
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup cold, strong, brewed coffee
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 tablespoon unsweetened cocoa powder, for dusting
Directions
Preheat the oven to 375 degrees F (190 degrees C). Place 24 paper liners into two 12-cup cupcake tins; coat liners with nonstick spray.
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.
Whisk flour, sugar, 3/4 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 3/4 bacon, reserving 1/4 for garnish. Spoon batter evenly into the prepared cups.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. 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.
Jennifer Baker