Makes 24
Ingredients:
• 12 slices bacon
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 eggs
• 1 cup cold, strong, brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 cup unsweetened cocoa powder & 1 tbsp for dusting
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 teaspoon sea salt
Chocolate Frosting:
• 2 3/4 cups icing sugar
• 6 tbsp unsweetened cocoa powder
• 6 tbsp butter
• 5 tbsp evaporated milk
• 1 tsp vanilla extract
Preheat oven to 375 degrees F. Line 24 muffin tins. Cook bacon in skillet over medium-high heat. Drain and set aside.
In a bowl, add flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and sea salt. Mix. Make a well in the center and pour in eggs, coffee, buttermilk, and vegetable oil. Stir until blended. Crumble bacon and add 3/4, leaving the rest for garnish.
Divide the batter into lined cups. Bake for 20-25 minutes, until the top springs back when lightly pressed. Let cool.
To make frosting, sift icing sugar and cocoa into a bowl. In a bigger bowl, cream butter until smooth, gradually beating in sugar mixture alternately with milk. Lastly, blend in vanilla. Cream until light and fluffy.
When cupcakes are cool, frost with chocolate frosting. Sprinkle bacon crumbles on top, and dust with cocoa powder.