Say what??? That’s a million dollar combo right there. And, just sayin, these cupcakes contain coffee, bacon, and eggs; so, these are totally acceptable to eat as breakfast.
Oh yeah, and Happy Easter!
I found this recipe in All Recipes Magazine.
12 slices bacon, cooked crispy
2 cups flour
3/4 cup unsweetened cocoa powder
1 3/4 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 eggs, room temp
1 cup cold, strong, brewed coffee
1 cup buttermilk
or, scant cup while milk + 1 tablespoon white vinegar (stir & let sit for 2 mins)
1/2 cup vegetable oil
Preheat oven to 375 and line 24 cupcake wells with liners. (I actually got 33 cupcakes out of this recipe!)
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Make a well in the dry ingredients, and add eggs, coffee, oil, and buttermilk.
Mix well with a spoon until incorporated.
Crumble crisp bacon and add 3/4 of it to your batter, mix in with a spoon.
Add evenly to cupcake liners, and bake for 20 minutes (Mine took 17 minutes).
3 sticks butter, room temp!
4 cups powdered sugar
1 1/2-2 cups unsweetened cocoa powder
3 tsp vanilla
5 tablespoons heavy whipping cream
Add butter to a bowl and cream with a hand mixer for 3-4 minutes.
Add powdered sugar, cocoa, and vanilla, and incorporate with hand mixer.
Add heavy cream and beat in.
Frost cupcakes, and top with extra bacon!
I had a beautiful bottle of Veuve Clicquot to drink, and I decided that I could use a little bit to make a new cupcake! It was my good friend’s housewarming this weekend (congrats Lu & Lindsay!) so it was the perfect opportunity to make a new dessert.
2 3/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
2/3 cup salted butter, room temp.
1 3/4 cup sugar
3/4 cup champagne (more sweet than dry)
1/2 tsp. vanilla
6 egg whites
1 can raspberry pastry filling
Preheat the oven to 350 F.
Line 24 cupcake wells with liners.
In a medium bowl combine flour, baking powder, and salt.
In a large bowl, blend butter and sugar with a hand mixer.
In a small bowl combine champagne and vanilla.
Add flour and champagne to the butter and sugar mixture in 5 intervals: flour, champagne, flour, champagne, flour.
In a separate bowl, whisk egg whites until stiff peaks form.
Fold in 1/3 of the egg whites into the batter, then fold in the rest.
Drop batter into cupcake liners and bake for 20 minutes.
Allow to cool thoroughly.
After the cupcakes have cooked, core a center out of the middle of each cupcake and spoon a small amount of raspberry filling into the middle.
1 cup salted butter, room temp
3-4 cups powdered sugar
3 T champagne
Using a hand mixer, cream the butter until smooth.
Next, add powdered sugar and mix until incorporated.
Finally, add champagne and mix.
Pipe frosting on to filled cupcakes and decorate!