Dark Chocolate Bacon Cupcakes Recipes

Steps:

• Preheat 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 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. Dust with additional cocoa powder.

Steps:

• In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon., Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 375 dF. Line 2 (12-cup) muffin tins with cupcake liners. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. (or bake in oven - my favorite method). Drain, crumble, set aside. 2. In a large bowl, stir together flour, 3/4 cup of cocoa powder, 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. Batter will be thin. Mix in 3/4 cup bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing evenly. 3. Bake in preheated oven until the tops spring back when lightly pressed, 20-25 minutes. Cool in pan set over a wire rack. When cool, arrange cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with remaining 1 tbsp. cocoa powder. Per Serving: 185 cal; 8g fat (2g sat fat); 4g protein; 27g carb; 1g fiber; 286mg sodium; 23mg chop

Steps:

• Combine dry ingredients in a large mixing bowl.
• Add the remaining ingredients except the boiling wter. Beat at medium speed for 2 minutes.
• Mix in boiling water, the batter will be thin, don't worry
• Pour into greased cupcake pans and bake at 350 for 35-40 minutes or until cake tester inserted in the center comes out clean.

Steps:

• Preheat 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 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. Dust with additional cocoa powder.