Dark chocolate and bacon cupcakes

    45 min

    There's something wonderful about the combination of salty bacon and chocolate. This recipe combines both in a cupcake! They are easy to make and incredibly delicious.

    237 people made this

    Makes: 24 muffins

    • 12 rashers streaky bacon
    • 250g plain flour
    • 65g unsweetened cocoa powder
    • 400g caster sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 2 eggs
    • 240ml cold, strongly brewed coffee
    • 240ml buttermilk
    • 120ml vegetable oil
    • 1 tablespoon unsweetened cocoa powder, for dusting

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Line two 12-hole muffin tins with paper cases. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain well on kitchen paper, then finely chop and set aside.
    2. In a large bowl, stir together the flour, 65g cocoa powder, sugar, bicarbonate of soda, baking powder and salt. Make a well in the centre and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into prepared tins.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins set over a wire rack. When cool, arrange the muffins on a serving serving plate. Ice with your favourite chocolate icing and sprinkle reserved bacon crumbs on top. Dust with additional cocoa powder.


    Instead of adding the bacon to the cake mixture, you can opt to make the chocolate cupcakes plain and place all bacon on top for garnish.


    Dark chocolate bacon cupcakes
    Dark chocolate bacon cupcakes

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    Reviews & ratings
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    Reviews in English (216)


    WOW! If you LOVE Chocolate and you LOVE Bacon you have to try this! This definitely is the perfect marriage of sweet and salty. My husband thinks bacon should be a food group so I thought I'd surprise him with this for his birthday instead of making a regular 'ol birthday cake. This definitely fit the bill. The cake in and of itself is beyond moist and chocolately. You could tell that right away from the buttermilk and oil that it was going to be good. I used 1 cup of Hershey's cocoa but other than that didn't change a thing. I think I'll use this cake recipe with or without the bacon because it was so rich and decadent! I didn't want huge chunks of bacon in this so I put the bacon in a mini-food processor and then added it to the batter. I didn't want to do small cupcakes because I needed a "WOW" factor so I made a dozen Texas sized cupcakes in a oversized muffin pan. They took a little longer to bake but ended up looking like mini-cakes. I iced them with "Rich Chocolate Frosting" from this site which is to die for and toppped them with the additional crumbled bacon. When I tried one for the first time I thought why not have these for breakfast - it's got everything...coffee and bacon. Definitely a case of "don't knock it 'til ya try it"!  -  03 Jun 2010  (Review from Allrecipes US | Canada)


    These had an awesome depth of flavor. I am not a coffee drinker so I only had gourmet chocolate caramel coffee, and I am made it real strong (3 tablespoons for 1 cup). I finely crumbled the bacon. Within the mixture, they end up being almost undetectable, except for a slightly salty bit everyso often which mixes wonderfully with the chocolate flavor. Not to mention these cupcakes are supermoist and fluffy! Note: My first batch flattened cause I took them out too early to check them...second batch came out perfect I left them in there, when I saw that they rose nicely, I turned off the oven and let them sit for 5 minutes in the oven.  -  27 Mar 2008  (Review from Allrecipes US | Canada)


    As soon as I saw this recipe I knew I would have to try it. My curiousity got the best of me tonight and I whipped up a batch. These are seriously THE best cupcakes I've ever eaten, let alone made. Moist, full of flavor, and heavenly rich. I love the depth that the bacon and coffee add to the chocolate flavor. I highly recommend this!  -  15 Mar 2008  (Review from Allrecipes US | Canada)