Dark Chocolate Bacon Cupcakes

Serving 22 people

45 min


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

  1. 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.
  2. Fill paper-lined muffin cups two-thirds full.
  3. 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.
  4. Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers.