Dark Chocolate Bacon Cupcakes

• 2 cups sugar
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup canola oil
• 1/2 cup strong brewed coffee
• 2 cups all-purpose flour
• 3/4 cup plus 1 tablespoon baking cocoa, divided
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 3/4 pound bacon strips, cooked and crumbled, divided
• 1 can (16 ounces) chocolate frosting

1. In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.

sugar, buttermilk, eggs, canola oil, coffee, flour, baking cocoa, baking powder, salt, baking soda, bacon, chocolate frosting

Taken from www.tasteofhome.com/recipes/dark-chocolate-bacon-cupcakes/ (may not work)