Ingredients

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

Directions

1. Preheat oven to 350ﹾF.
2. In medium bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
3. 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.
4. Beat in eggs, one at a time.
5. Beat in vanilla.
6. In small bowl, whisk beer and sour cream until well-blended. Add to butter mixture. Mix on low speed until combined, 20-30 seconds.
7. Add flour mixture to butter mixture one third at a time, stirring with wooden spoon after each addition.
8. Fold in two-thirds of the chopped bacon; reserve remainder for garnish.
9. Line muffin tin pan with large parchment baking cups.
10. Spoon batter into baking cups, filling each three-quarters full.
11. 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.
12. Remove cupcakes from oven; let cool slightly before transferring to wire rack.
13. Once completely cooled, top each cupcake with desired amount of frosting, garnish with reserved bacon and dust with additional cocoa powder.