Thursday, February 5, 2015

DARK CHOCOLATE BACON CUPCAKES

I love bacon and I love chocolate but I like my separately. Here is a recipe that I have been told is very good. I have not tried it.

12 slices bacon
2 cups all-purpose flour
3/4 cup +1 tbsp unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 large eggs
1 cup strong-brewed coffee, cold
1 cup buttermilk
1/2 cup canola or coconut oil

Preheat oven to 375 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.

Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown; drain, crumble, set aside. (Should probably be cooked in two batches so as not to overcrowd the skillet.)

In a large mixing bowl, stir together the flour, 3/4 cup of cocoa powder, sugar, baking soda, baking powder, and sea salt; make a well in the center.

Pour the eggs, coffee, buttermilk, and oil into the well; stir just until blended. Note: This makes a thin batter. Mix in 3/4 of the bacon; save remaining for garnish.  Place batter evenly into the prepared muffin cups.

Bake at 375 degrees 20 to 25 minutes until the tops spring back when lightly touched with fingertip.

Remove from oven and cool, in pan, on a wire rack.

When cool, frost with your favorite chocolate frosting and garnish with the remaining bacon. Dust the remaining 1 tablespoon of cocoa powder over tops of cupcakes.




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