Dark Chocolate Bacon Cupcakes

01Method

1. 1

   Heat the oven to 375°F (190°C). Line two 12-cup muffin tins with paper liners and give them a light coat of nonstick spray.

2. 2

   Fry the bacon in a large deep skillet over medium-high heat, turning as needed, until evenly crisp, about 10 minutes. Transfer to paper towels to drain, then crumble and set aside.

3. 3

   Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a bowl, whisking to blend. Create a well in the middle and add the coffee, buttermilk, oil, and eggs. Stir until just combined. Fold in about three-quarters of the bacon, reserving the rest for topping. Distribute the batter evenly among the prepared liners.

4. 4

   Bake until the tops bounce back when gently touched, 20 to 25 minutes.

5. 5

   Let the cupcakes cool in the tins on a wire rack. Once fully cooled, transfer to a serving platter, frost with your preferred chocolate frosting, scatter the reserved bacon crumbles over the top, and finish with a light dusting of cocoa powder.