Bacon Chocolate Morning Cupcakes

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Bacon Chocolate  Morning Cupcakes

Bacon Chocolate Morning Cupcakes
2 cups flour
1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping)
1/2 cup chocolate chips melted

Prep: 20 minutes, Cook: 25 minutes, Makes: 18

1. Preheat oven to 350°F and line 18 muffin cups with paper liners.

2. Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

3. Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

4. Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking. 

Nutritional Information:
266 calories, 5 g protein, 7 g total fat, (4 g sat.), 46 g carbohydrate, 1 g fiber, 24 g sugar, 17 mg cholesterol, 170 mg sodium, 7 points plus


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