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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dark Chocolate Bacon Cupcakes Recipe

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This recipe for Dark Chocolate Bacon Cupcakes is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 slices bacon
2 cups all-purpose flour
3/4 cup plus 1 tbsp unsweetened cocoa powder
2 cups white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs
1 cup strong brewed coffee, cold
1 cup buttermilk
1/2 cup vegetable oil
Directions:
Directions:
Preheat oven to 375ºF. Line 2 (12 cup) muffin tins with cupcake liners. 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 of the cocoa powder, the sugar, baking soda, baking powder, and salt. Make a well in the center and pour in eggs, coffee, buttermilk, and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing evenly.

Bake in preheated oven until the tops spring back when lightly pressed, 20-25 minutes. Cool in pan. When cool, arrange cupcakes in a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with remaining 1 tbsp cocoa powder.
Personal Notes:
Personal Notes:
If don't have buttermilk use 1 tbsp white vinegar to 1 cup of milk and let sit for 5 minutes.

 

 

 

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