Chocolate has the unique ability to enhance just about any food it combines with. In this case, we’re taking two of our other favorite ingredients, bacon and coffee and making some cupcakes! Similar to bacon and chocolate, coffee imbues a rich, savory characteristic to food, making it the perfect addition to a decadent and classic treat like a chocolate cupcake.
Dark Chocolate Bacon and Coffee Cupcakes
- 12 slices bacon
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup cold, strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon unsweetened cocoa powder, for dusting
Preheat oven to 375 degrees F (190 degrees C).
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and blot out grease, crumble and set aside.
In a large mixing bowl, combine flour, ¾ 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 ¾ 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.