2 cups / 500 mL all-purpose flour
¾ cup / 180 mL unsweetened cocoa powder, plus extra for dusting
1 tsp / 5 mL baking powder
¼ tsp / 1 mL salt
½ cup / 125 mL unsalted butter, room temperature
2 cups / 500 mL granulated sugar
3 large eggs, room temperature
2 tsp / 10 mL vanilla extract
¾ cup / 180 mL stout beer
¾ cup / 180 mL sour cream
16 slices bacon, cooked crisp, drained and chopped
1-450 g container ready-to-use chocolate frosting
- Preheat oven to 350ﹾF.
- In medium bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
- In large bowl, beat room temperature butter at a low speed until creamy and whipped in appearance, about 30 seconds. Add sugar; beat 15-20 seconds more.
- Beat in eggs, one at a time.
- Beat in vanilla.
- In small bowl, whisk beer and sour cream until well-blended. Add to butter mixture. Mix on low speed until combined, 20-30 seconds.
- Add flour mixture to butter mixture one third at a time, stirring with wooden spoon after each addition.
- Fold in two-thirds of the chopped bacon; reserve remainder for garnish.
- Line muffin tin pan with large parchment baking cups.
- Spoon batter into baking cups, filling each three-quarters full.
- Bake in preheated oven for 10 minutes, rotate pan and bake 12 minutes more until cupcakes rise and are nicely domed. To test for doneness, insert a wooden pick into the center of one of the center muffins in the pan. Cupcakes are done when the pick comes out clean or with just a few moist crumbs clinging to it.
- Remove cupcakes from oven; let cool slightly before transferring to wire rack.
- Once completely cooled, top each cupcake with desired amount of frosting, garnish with reserved bacon and dust with additional cocoa powder.