Dark Chocolate Bacon Cupcakes


There are few things I love more in this world than chocolate. Shoes run a close second, but this is a food blog so I’ll stick to the edibles. I hail from a long line of chocoholics. Growing up in my household, Oreos rarely made it out of the car on the way home from grocery shopping, and if they did my mother would promptly stash them in the highest cabinet away from the mischievous hands of those not yet tall enough to reach.

As I became older, coffee was another staple worth fighting over in our house. Having a barista brother-in-law only added to this habit, thus causing me to become a full-fledged coffee addict at the ripe age of sixteen. To this day I cannot, will not, start my morning without a jolt.

Add to this my love for bacon and you have hit a trifecta. However, it was not until recently that I discovered this tasty concoction that combines my three beloved ingredients.

I won’t pretend these cupcakes are in any way healthy, but I do solemnly swear they are a delicious dessert on a hot summer night. Pop one in the microwave for 20 seconds, add a scoop of vanilla ice cream and a front porch swing, and enjoy!


Dark Chocolate Bacon Cupcakes

12 slices of bacon*, cooked and crumbled
2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup brewed coffee, cold
1 cup buttermilk

Cook bacon until crispy and put to the side.

Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in large bowl. Mix well. Create a well in the center of your dry mixture and add eggs, coffee, buttermilk, oil, and ¾ of the bacon. Reserve rest of bacon for topping. Mix well.

Line or grease muffin pan and fill cups ⅔ of the way full.

Bake at 375 for 20-25 minutes.

Let cool completely and ice with chocolate or maple syrup icing, whichever you prefer.

Yield: about 2 dozen

Original source: allrecipes.com

*Can be made without bacon for those with vegetarian preferences.

Quick tip: If you do not have buttermilk, you can substitute with regular milk and white vinegar. Just use a liquid measuring cup. Add 1 tablespoon white vinegar and fill with milk up to the 1 cup line. Let sit for 5 minutes.

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