Dark Chocolate Bacon Cupcakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 22 |
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These adventurous cupcakes were a challenge by friends that turned into a great success. Use extra-smoky bacon to really get the salty, rich flavor. Ingredients:
2 cups sugar |
1 cup buttermilk |
2 eggs |
1/2 cup canola oil |
1/2 cup strong brewed coffee |
2 cups king arthur unbleached all-purpose flour |
3/4 cup plus 1 tablespoon baking cocoa, divided |
1-1/4 teaspoons baking powder |
1/2 teaspoon sea salt |
1/4 teaspoon baking soda |
3/4 pound bacon strips, cooked and crumbled, divided |
1 can (16 ounces) chocolate frosting |
Directions:
1. In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers. Yield: 22 cupcakes.
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