1 package of bacon
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup cold, strong, brewed coffee
1 cup buttermilk (or 1 cup milk, 1 tablespoon of vinegar or lemon)
1/2 cup vegetable oil
8 oz. cream cheese
1 cup powdered sugar
1 shot of whiskey
These are things you’ll want to do first: Preheat your oven to 375 degrees F. Brew one strong cup of coffee. Cook your bacon until browned and crispy. Drain the bacon, cool on a paper towel, crumble and set aside. Mix together a cup
of buttermilk and a tablespoon of lemon juice or vinegar if you have it.
Let it do its thing for five minutes.
Start the cupcakes: While the bacon is cooking, combine your dry ingredients; flour, cocoa powder, sugar, baking soda, baking powder and salt. Make a tiny well in the middle and gently pour in eggs, coffee,
buttermilk and oil. Make a well in the center and pour in the eggs,
coffee, buttermilk and oil. Stir it up until it’s become blended – no
more, no less. Set aside some bacon strips to use as garnish, then
crumble the rest to the batter. Divide the batter amongst the cups evenly. Bake for 15-20 minutes. Then release the cupcakes from the pans and let cool over a wire rack.
Now comes the whiskey icing: 8 oz of cream cheese, a
cup of powdered sugar and a shot of Jack Daniels whipped at high speed.
Add more whiskey and cream cheese to taste. Spread icing out over cupcakes, then add bacon garnish. Serve.
bacon recipe courtesy of: NoBakeLeni, Whiskey Bacon, May 1, 2012