Cake Recipe #52 - Dark Chocolate Bacon Cupcakes

Since this is my final cake recipe I wanted to follow suit with last year's final cookie recipe, Chocolate Chip Bacon (found at ayearofcookies.blogspot.com). The addition of bacon to the cake batter gives it a special-but not too salty-taste.

Stay tuned for 2012's blog, pieforayear.blogspot.com, where pie is the weekly highlight.

Ingredients: 12 slices bacon, 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon sea salt (or regular, but sea is better), 2 eggs, 1 cup cold, strong, brewed coffee (or 2 teaspoons vanilla plus 3/4 cup water), 1 cup buttermilk, 1/2 cup vegetable oil, 1 tablespoon unsweetened cocoa powder, for dusting.

Instructions; Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Makes 2-2 1/2 dozen cupcakes.

Presented by mkecupcakequeen on allrecipes.com.

"Let's Bake a Cake!"