Ingredients
2 cups sugar1 cup buttermilk2 large eggs1/2 cup canola oil1/2 cup strong brewed coffee2 cups all-purpose flour3/4 cup plus 1 tablespoon baking cocoa, divided1-1/4 teaspoons baking powder1/2 teaspoon sea salt1/4 teaspoon baking soda3/4 pound bacon strips, cooked and crumbled, divided1 can (16 ounces) chocolate frosting
Preparation
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.
