Dark Chocolate Bacon Cupcakes Recipes

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 375F.
• 2. PLACE BACON ON A BAKING SHEET AND COOK IN OVEN TILL CRISP. REMOVE AND DRAIN ON PAPER TOWELS
• 3. IN A LARGE BOWL, STIR TOGETHER FLOUR, 3/4 CUP COCOA POWDER AND SALT. MAKE A WELL IN THE CENTER AND POUR IN EGGS, COFFEE, BUTTERMILK AND OIL. STIR UNTIL JUST BLENDED. MIX IN 3/4 CUP OF CRUMBLED BACON, RESERVING REST FOR GARNISH. SPOON THE BATTER INTO THE PREPARED PAPER CUP LINERS, DIVIDING EVENLY.
• 4. BAKE FOR 20-25 MINUTES OR UNTIL CAKE SPRINGS BACK. COOL IN PAN AND THEN WIRE RACK. FROST WITH YOUR FAVORITE CHOCOLATE FROSTING AND GARNISH WITH A PIECE OF BACON.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Fill 48 mini muffin cups with paper liners.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
• Combine flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Add to the sugar mixture, 1/2 cup at a time, alternating with buttermilk. Mix well after each addition. Fill muffin cups 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 21 minutes. Cool completely on a wire rack before frosting, at least 20 minutes.
• Beat butter and shortening together until fluffy to start the frosting. Beat in maple syrup and salt. Add confectioners' sugar; beat until smooth. Frost the cooled cupcakes and sprinkle bacon crumbles and raw sugar on top.