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Dark Chocolate Bacon Cupcakes

photo 5-1 These are decadent and delicious and easy and combine two of my personal favorite things: chocolate and bacon!! A little heads up - this recipe calls for 12 slices of bacon but if you're anything like me you best buy more than that because for some reason or another pieces go missing before adding to the recipe. 🙂 At any rate, this is a fun recipe and very yummy.

Dark Chocolate Bacon Cupcakes


  • 12 slices of bacon, cooked until crisp and then finely crumbled. Reserve 2 whole pieces (for topping)
  • 2 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 cup strong brewed coffee, cold
  • 1 cup buttermilk
  • 1/2 cup vegetable oil


Preheat oven to 375 degree F. Line 2 (12-cup) muffin tins with cupcake liners. Please note: this recipe can easily be halved to make only 12 cupcakes. In a large bowl, stir together flour, 3/4 cup of the cocoa powder, the sugar, baking soda, baking powder, and salt. Make a well in the center and pour in eggs, coffee, buttermilk, and oil. Stir just until blended and don't freak out, the batter is thin!! Fold in the crumbled bacon and spoon evenly into prepared cupcake tins. I did this rotation twice since I only have 2 tins. If you do this just make sure to let you tins cool in between baking otherwise the cupcakes will cook unevenly. Bake in preheated oven until the tops spring back when lightly pressed, about 20 minutes. Cool completely. Frost with your favorite chocolate frosting and garnish with a nice piece of bacon on the top!! *** If you don't have buttermilk on hand, no worries! Add 1 tablespoon of white vinegar to a scant cup of milk and let sit about 5 minutes before using. You'll never know the difference..... photo 2-3 photo 3-2

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