Prep Time: 20 min
Cook Time: 15 min
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened dark cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup buttermilk
Bacon Chocolate Frosting
4 slices bacon, cooked crisp and chopped
1/4 cup butter, room temperature
1/2 cup unsweetened dark cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
4 slices bacon cooked crisp and cut into 1/2” pieces for garnish
Preheat oven to 350°F.
Line a muffin pan with paper liners. In a large mixing bowl, whisk together flour, baking powder, baking soda, cocoa and salt. Set aside.
In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the buttermilk; beat well after each addition. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Bacon Chocolate Frosting.
Bacon Chocolate Frosting:
In the bowl of a standing mixer, beat margarine and cocoa together until combined. Add milk and vanilla. Beat until smooth. Gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if necessary. Fold in chopped bacon. Frost chocolate cupcakes and top with a piece of crisp bacon for garnish.
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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