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Chocolate Cupcakes with Bacon
Nesting Lane Indulge
Chocolate Cupcakes with Bacon Recipe. These made from scratch cupcakes are full of flavor. They are made with bacon, flour, sugar, cocoa powder, baking soda, baking powder, sea salt, eggs, buttermilk, coffee, and vegetable oil.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
Equipment
Muffin Tin
Paper Muffin Liners
Large Skillet
Large Mixing Bowl
Wire Rack
Ingredients
1x
2x
3x
12
slices
bacon
2
cups
all-purpose flour
2
cups
sugar
¾
cup
unsweetened cocoa powder
2
tsp
baking soda
1
tsp
baking powder
½
tsp
sea salt
2
eggs
1
cup
buttermilk
1
cup
cold, strong, brewed coffee
½
cup
vegetable oil
Instructions
Preheat oven to 375° F.
Prepare a muffin tin by lining with 24 paper muffin liners.
Place a large skillet over medium/high heat.
In the skillet, add bacon, and cook until browned evenly.
Place the bacon on paper towels to drain. When drained and cooled, crumble bacon and set it aside for later.
In a large mixing bowl, add flour, sugar, ¾ cup cocoa powder, baking soda, baking powder, and salt. Stir to mix well.
Make a hole in the center of the mixture, and add the eggs, coffee, oil, and buttermilk into the hole.
Stir the mixture until just combined.
Separate ¼ of the crumbled bacon and set aside for garnishing later.
In the mixing bowl, add in the other ¾ of the bacon, and stir in.
Using a spoon, fill the 24 muffin cups with equal amounts of batter.
In preheated oven, bake approximately 20 - 25 minutes, or until they spring back when the top is pressed lightly.
Place muffin tin on cooling rack to fully cool.
When cooled, top with your preferred frosting. Sprinkle bacon on top.
Notes
Yield: 2 dozen cupcakes
Nutrition
Calories:
184.6
kcal
Carbohydrates:
26.8
g
Protein:
4.2
g
Fat:
7.5
g
Saturated Fat:
1.7
g
Cholesterol:
21
mg
Sodium:
285.3
mg
Fiber:
1.2
g
Sugar:
17.3
g
Calcium:
31.5
mg
Iron:
1.5
mg
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