Ingredients
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12 slices pancetta, grilled until crisp
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100g/3½oz dark chocolate, melted
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225g/8oz plain flour
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50g/2oz cocoa powder
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250g/9oz caster sugar
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2 tsp bicarbonate of soda
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1 tsp baking powder
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1 tsp fine sea salt
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2 free-range eggs
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50ml/2fl oz strong coffee, cooled
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225fl oz/8fl oz soured cream
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120ml/4fl oz vegetable oil
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- For the buttercream icing
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150g/5oz unsalted butter, softened
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150g/5oz icing sugar, sifted
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100g/3½oz dark chocolate, melted and cooled slightly
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sea salt, for sprinkling
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Preparation method
- Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with paper cases.
- Crumble two-thirds of the grilled pancetta onto a baking tray lined with baking parchment and cover with the melted chocolate. Allow to set before chopping into bacon chocolate chips.
- Sift together the flour, cocoa powder, sugar, bicarbonate of soda, baking powder and salt into a bowl and mix well.
- In another bowl beat the eggs, coffee, soured cream and vegetable oil until well combined, and stir this into the dry ingredients. Stir in the bacon chocolate chips.
- Spoon the mixture into about 20 muffin cases, bake for 20-25 minutes.
- For the buttercream icing, whisk together the butter and icing sugar. Fold in the melted chocolate.
- Remove the cupcakes from the oven and allow to cool before piping the icing onto the cupcakes. Top with the remaining bacon pieces and a sprinkling of sea salt.
