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1
Make the candied bacon: Preheat the oven to 350 degrees F and set a rack on a foil-lined baking sheet.
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2
Whisk the brown sugar, granulated sugar and cocoa powder in a medium bowl.
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3
Toss the baconin the sugar mixture until coated, then arrange on the rack in a single layer.
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4
Bake until dark brown, 15 to 20 minutes.
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5
Let cool, then transfer to a plate and pat dry with paper towels.
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6
Chop 6 pieces of the bacon; set aside.
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7
Meanwhile, make the cupcakes: Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a large microwave-safe bowl and microwave until hot, about 2 minutes.
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8
Whisk until smooth, then set aside to cool, about 15 minutes.
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9
Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl.
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10
Add the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth.
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11
Add the flour mixture and continue whisking until combined.
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12
Line a 12-cup muffin pan with paper liners.
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13
Divide the batter among the cups, then sprinkle with the chopped bacon.
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14
Bake until the cupcakes spring back when lightly pressed, 20 to 25 minutes.
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15
Let cool 10 minutes in the pan, then remove to a rack to cool completely.
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16
Meanwhile, make the frosting: Beat the dulce de leche, cream cheese and vanilla in a large bowl with a mixer on medium speed until combined.
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17
Transfer to a pastry bag fitted with a large star tip; refrigerate 30 minutes.
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18
Pipe the frosting onto the cupcakes.
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19
Top with the remaining candied bacon, breaking it into pieces; sprinkle with sea salt.
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20
Photograph by Yunhee Kim
