Get ready to embark on a culinary adventure that defies all dessert expectations! These Dark Chocolate Bacon Cupcakes are not just a recipe—they're a flavor rebellion that combines the rich, decadent world of chocolate with the irresistible salty crunch of crispy bacon. Imagine biting into a moist, dark chocolate cupcake and discovering unexpected bursts of savory bacon that will make your taste buds dance with pure excitement. This isn't just another cupcake recipe; it's a gourmet experience that challenges everything you thought you knew about sweet and savory combinations.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 slices cooked bacon, crumbled
Instructions
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to prepare for the batter.
- In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before moving to the next step.
- Pour in the buttermilk and continue to mix until the batter is smooth and well combined. The mixture should be creamy and slightly thick.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the crumbled bacon, ensuring it is evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with the batter. This will allow room for the cupcakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- After the cupcakes are completely cooled, you can frost them with your favorite frosting or serve them plain, garnished with additional crumbled bacon if desired.
Tips
- Use high-quality dark cocoa powder for the most intense chocolate flavor.
- Cook bacon until extra crispy to ensure maximum crunch and flavor distribution.
- Make sure butter is at room temperature for smoother mixing.
- Do not overmix the batter—this can lead to tough, dense cupcakes.
- Let cupcakes cool completely before frosting to prevent melting.
- For an extra indulgent touch, consider a maple bacon frosting to complement the cupcakes.
- Store cupcakes in an airtight container to maintain moisture and freshness.
- For best results, use fresh ingredients and measure precisely.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
