Dark Chocolate Bacon Cupcakes

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners and lightly coat the liners with nonstick spray. (Prep time: 5 minutes)

Recipe View Cook bacon in a large, heavy-bottomed skillet over medium-high heat, turning occasionally until crisp and evenly browned. This should take about 8-10 minutes. Transfer the bacon to paper towels to drain. Once cool, crumble the bacon and set aside.

Recipe View In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Create a well in the center of the dry ingredients. (Prep time: 3 minutes)

Recipe View Pour the coffee, buttermilk, oil, and eggs into the well. Stir gently until just combined. Be careful not to overmix the batter. Fold in ¾ of the crumbled bacon, reserving the remaining ¼ for garnish. (Prep time: 5 minutes)

Recipe View Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. (Prep time: 3 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, or until the tops spring back when lightly pressed. (Bake time: 20-25 minutes)

Recipe View Remove the muffin tins from the oven and allow the cupcakes to cool in the tins for 5-10 minutes before transferring them to a wire rack to cool completely. (Cool time: 5-10 minutes)

Recipe View Once the cupcakes are completely cool, frost them generously with your favorite chocolate frosting. Sprinkle the reserved bacon crumbles over the frosting and dust lightly with the remaining cocoa powder. (Frosting time: 10 minutes)