Bittersweet Chocolate Bacon Cupcakes

Recipe Date:
September 6, 2013
Serving Size:
12
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 12 slices bacon already cooked crispy and chopped
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 2 tsps baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 cup cold, strong, brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tbsp unsweetened cocoa powder for dusting
Directions

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.

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...and we found little pink piggies sprinkles at Here's the Scoop in Jamestown. 

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