This is a chocolate espresso cupcake with chocolate espresso frosting topped with candied bacon and a bit of waffle. I was inspired to make this cupcake because breakfast is by far my favorite meal, and my favorite things for breakfast are coffee, a waffle, and bacon. The finished product is delicious, and it really does taste like breakfast.
Before embarking on this cupcake making venture, please remember that when you're working with raw meat and eggs, it's important to wash hands and utensils thoroughly!
*Full disclosure: I might have made a grilled cheese in the middle of this project.
Step 1: Cupcake Ingrediants
For this cupcake, you will need:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm espresso (I made mine using instant espresso powder)
3/4 cup sour cream
tablespoons veggie oil
1 teaspoon pure vanilla extract
Makes: 18 Cupcakes.
Step 2: Prepare Oven and Cupcake Pans
First, heat the oven to 350 and line the cupcake pan with cupcake wrappers. I found these pretty ones on the King Arthur Flour website.