Ingredients
24
24 servings
- •12 slices bacon
- •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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In a large bowl, stir together 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 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.
Nutritional Facts
Per 24 servings
- Calories: 185
- Carbohydrate: 27g
- Fat: 8g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
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