Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs
- 1 cup cold, strong, brewed coffee
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon unsweetened cocoa powder, for dusting
- Cupcake wrappers
- Chocolate Frosting
- Candied Bacon:
- 12 slices thin cut bacon
- 4 tbsp brown sugar
- 1/2 cup honey
- 1 tbsp pork rub
Directions:
Candied Bacon:
- Cover bacon with brown sugar, honey and pork rub of your choice
- Bake at 325 degrees Fahrenheit for 20-30 minutes or until golden brown
Cupcakes:
- 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.
The post Chocolate Bacon Cupcakes first appeared on National Swine Registry.
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