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Dark Chocolate Bacon Cupcakes

 Dark Chocolate Bacon Cupcakes
These adventurous cupcakes were a challenge by friends that turned into a great success. Use extra-smoky bacon to really get the salty, rich flavor. —Sandy Ploy, Whitefish Bay, Wisconsin
22 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup strong brewed coffee
  • 2 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon baking cocoa, divided
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 3/4 pound bacon strips, cooked and crumbled, divided
  • 1 can (16 ounces) chocolate frosting

Directions

  • In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee
  • until well blended. In a small bowl, combine the flour, 3/4 cup
  • cocoa, baking powder, salt and baking soda; gradually beat into
  • sugar mixture until blended. Stir in two-thirds of the bacon.
  • Fill paper-lined muffin cups two-thirds full. Bake at 375° for
  • 18-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • Frost cupcakes. Sprinkle with remaining bacon; dust with remaining
  • cocoa. Refrigerate leftovers. Yield: 22 cupcakes.

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Dark Chocolate Bacon Cupcakes (continued)

Nutritional Facts: 1 cupcake equals 354 calories, 18 g fat (5 g saturated fat), 37 mg cholesterol, 535 mg sodium, 41 g carbohydrate, 1 g fiber, 8 g protein.