Dark Chocolate Bacon Cupcakes
Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.
Dark Chocolate. Bacon. What's not to love? Take yourself on a taste adventure and give these a go. They were a challenge by friends that turned into a great success.
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"!Read More
I had such high hopes for this recipe! I made it for a girls' weekend, thinking it would be just the thing - we all love chocolate, bacon, and coffee. I followed the recipe exactly, and found the batter VERY difficult to work with - extremely runny. I would suggest using a container with a spout to pour into the cups. I also thought the bacon was a lot of extra work and didn't add anything extra to the cupcakes, just weird little chewy bits in them (and I crumbled them very small). And while the batter was very runny, the finished cupcakes were pretty dry. Interesting idea and I'm glad I tried them, but I won't make them again - I'd just as soon make cupcakes from a box, which I never do. No one who tried them really liked them, even before they were told the ingredients. Their only saving grace was the chocolate ganache icing from this site.Read More
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"!
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.
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!
Do NOT be scared of these! They are FABULOUS! The bacon adds a nice salty/smoky flavor and the coffee (I HATE coffee/coffee flavor) serves only to bring out the depth of the chocolate taste. I'm also not a fan of *from scratch* cake recipes (they never taste as good as the box to me), but THIS does! Unbeknownst to me, Mr. LTH had used the last of our milk, so I had to use heavy whipping cream in its place, but that was the only change I made (other than to halve the recipe, which gave me 11 cupcakes). DO try these; TY for a great recipe!!! EDIT: I made these for the second time as minis for a meeting I was catering in case people were a little *intimidated* by them. They make 10 dozen minis!
BEST Bacon cupcake recipe out there! A couple things to mention that might help other bakers: the bacon should be CRISP. If you leave your bacon chewy and tender, the bits will blend into the cake too much and you won't tell there's bacon in there. Same goes with crumbling the bacon too fine. You want pinky-nail to dime-sized chunks in there. Also, I suggest cooking your bacon in the oven. (@400 degrees until it's dark red ~12-20 minutes depending on how thick your bacon is. Keep an eye on it!) This keeps the bacon flat and crisps it up perfectly. Crumble it after it's cooled. I am eating one of these after it spent a night in the refrigerator and they are still really good, maybe better. Really, CRISPY bacon is the key. There's nothing like biting into that salty crunch amidst sweet chocolate. Delicious!
I couldn't believe these, and my boys couldn't either. They loved them! I followed this recipe exactly EXCEPT I added some 71% dark chocolate which I grated into the batter, I only put in like 1/4 of a bar. I wanted to make sure they were chocolately enough and they definetly were.
I had such high hopes for this recipe! I made it for a girls' weekend, thinking it would be just the thing - we all love chocolate, bacon, and coffee. I followed the recipe exactly, and found the batter VERY difficult to work with - extremely runny. I would suggest using a container with a spout to pour into the cups. I also thought the bacon was a lot of extra work and didn't add anything extra to the cupcakes, just weird little chewy bits in them (and I crumbled them very small). And while the batter was very runny, the finished cupcakes were pretty dry. Interesting idea and I'm glad I tried them, but I won't make them again - I'd just as soon make cupcakes from a box, which I never do. No one who tried them really liked them, even before they were told the ingredients. Their only saving grace was the chocolate ganache icing from this site.
I was browsing youtube one night when I came upon a video that praises this recipe. I just had to try it! I substituted dark baking chocolate bits for the cocoa, reduced the oil and sugar, and they came out fantastic. ^_^ I brought them to work... and they keep asking for them! I'm keeping this one, for sure.
My husband was thrilled to have this combination of two of his favorite flavors for this birthday, and I though they were pretty good, too. I made sure the bacon was super crispy and crumbled into tiny bits - I can't imagine that coming across a surprise strip of chewy bacon would be happy. I didn't have a problem with the cupcakes going flat (even with a 5-year-old running around), and the texture was very fluffy. With a little more chocolate (maybe bittersweet chips or shavings), it might even be good without bacon. I used the recipe here for Creamy Chocolate Frosting as the topping. I thought its sweetness was the perfect complement.
Exxxcellent. I'm not a scratch-cake baker by nature, but this is one awesome cake recipe! I folllowed the directions exactly, but spun the bacon in my food processor so I wouldn't run into big meaty bits. After exhausting my scratch capabilities with the cake, I chose pre-made dark chocolate frosting and garnished it with crumbled bacon, sea salt, and chopped semi-sweet chocolate. Yum! I'm sending a bunch of these to work with my husband tomorrow - we'll see what his bacon-loving crew thinks...crazy or genius? Thanks for the recipe!
This is an amazing recipe! Everyone who had one came back for more, and brought friends! Now for the tips/tricks: I took the advice of previous reviewers and brewed my coffee very, very strong and made sure the bacon was really, really crispy. Rather than frying it up, I followed the directions on the back of the bacon package to cook on a cookie sheet in the oven, which worked very nicely. Also, to get the pieces as small as possible, I used a food processor to crumble, which also worked nicely. I chose to make mini-cupcakes instead of regular sized. If you decide to go this direction, I baked mine for 12 minutes and they came out done, but still moist. However, I would shy away from making this recipe as minis again. The flavor of the cake was spot on, but in the smaller size when frosted, the cake to frosting ratio (even with minimal frosting) skewed the overall flavor and made the bacon hard to detect. After extensive testing by my volunteer tasters, it was agreed that a regular size cupcake would create the best balance.
If I could put bacon in everything I eat, I would. The first time around with this recipe I followed exactly, but made a chocolate frosting from a health food store. It didn't do the cupcakes justice, so next time I saved the bacon grease and added it to cream cheese frosting...OH MY! ridiculous!
These cupcakes were fantastic! I left the bacon out of a few for my vegetarian friends, and they were excellent. However, the cupcakes with the bacon were even better! I've never eaten a more moist cupcake, and the added richness of the bacon was a huge hit!
This is one of those recipes that you just have to try. So I did and they really are good. I followed the recipe exactly, except that I halved it. I used some coffee with cinnamon in it and it turned out nice. Also, I frosted them with some semi-sweet chocolate ganache. So they were super chocolatey and yummy! Very moist. I do think that next time I will try to really crumble the bacon very finely so there's no visible pieces, or honestly I might just make them without the bacon all together because the actual cupcake is just awesome and I hate frying bacon. But this recipe is fantastic as is.
Feeling adventurous? This recipe is to die for... chocolate cake made even better with the addition of bacon & coffee! I used the pre-cooked crumbled bacon bits in a bag by Hormel and baked it in a 9x13 pan and frosted it with chocolate ganache ~ it is OMG good!!!
Cupcakequeen, you are my savior. Through no fault of my own, I got roped into participating in a SPAM Cook-off at work. I had to find something to make that would be 'fashionable', as I am not the spreadable spam app with crackers type of gal. I really wanted something that would really rock the boat...you know, make people mildly scared, but intrigued at the same time? This was it! I sliced the spam as thin as possible with a mandolin, then fried it to oblivion to remove any chewy texture. I then shredded it to a super-fine consistency in the food processor. Taking another reviewer's tip, I shaved Lindt dark chocolate into the batter as well. WOW. It was amazing! Since Spam is virtually a flavorless salt block, I opted to add a little liquid smoke to the batter as well to mimic bacon...it wasn't overpowering and really brought out the chocolate/ coffee flavor. I came in second place! A co-worker who is a professional cake maker on the side said I should have won, and I take her opinion over all others. Great job cupcakequeen!
These are excellent! This being a holiday weekend, all of the kids and their families are here. I already had the cupcakes for the kids made but needed an idea for adult cupcakes. These were perfect! This dark chocolate cake recipe is one of the best I have ever tasted. It is moist and has the perfect dark chocolate flavor. The bacon just puts it over the top. I crumbled the bacon by hand and you could still see it and taste it but it just tasted like it belonged there. It is not overpowering or too salty. It is an ingredient that adds a subtle smokey flavor that just works. The bacon also adds a little chewy texture that is a pleasant suprise. The "Chocolate Fudge Buttercream Frosting" from this site was also delicious and is perfect with these. Finished them with a light dusting of cocoa and crumbled bacon per the recipe and everyone is still talking about them. We have a new Labor Day weekend tradition. Thanks for sharing!!
wow... I just made these and they are delicious! Moise, with a rich chocolatey taste with a lovely noticable bacon undertone. To those saying there wasn't enough bacon flavour, I used double-smoked thick-sliced bacon, and used 1/4cup bacon grease (hey- who said cupcakes were a health food?!) with 1/4cup vegetable oil. I haven't even frosted them yet and they are great. I imagine they'll be better when frosted (thinking of doing a maple buttercream), and after they've matured a day.
AWESOME!! I made these cupcakes my family and friendss couldnt get enough of them. I also made a batch without bacon, for the skeptics, and they were also a huge hit too! I have done a lot of baking and I believe a high quality cocoa is esssential!! I made a chocolate granache buttercream icing that was to die for. It complemented the cake perfectly. You can't go wrong with this recipe!
Wow! These were a really fun/funny!! I was a little concerned about the batter being so runny but after the first batch came out I knew they'd be fine. One note to readers is to use a pourable container to pour the batter into the cups and make sure to fill only 2/3rds full as they rise quite a bit! I'm gonna take them into work tomorrow and I'm sure my coworkers will get a kick out of them! My family really liked them. I thought it was the perfect marriage of salty/sweet. Wouldn't have been as rich of a flavour without the coffee so don't skip on the recipe! I didn't have any buttermilk on hand so I used 1 Tbls. White vinegar to 1 scant cup of milk and let sit for 5 min before using. Worked like a charm!
When I saw the title I knew I had to try the recipe! I followed the recipe exactly, and while the batter was a bit thin, the cupcakes baked up perfectly moist! I actually ended up getting 36 cupcakes which means more...always a good thing! For those who had trouble w/ the bacon, you aren't cooking it long enough. The bacon needs to be cooked to where it's crispy not chewy -and don't forget to drain the excess grease. Also for those who had problems w/ the cupcakes being dry - double check your oven temp and make sure it's not off. For those who are tempted to try the recipe, don't let the negative reviews dissuade you - if you're a good cook, you should have NO trouble at all w/ the recipe! I frosted my cupcakes w/ a dark fudge frosting from the Bakers chocolate website.
WOW. I followed another reviewer's suggestion and used the Rich Chocolate Frosting recipe on the site.. AMAZING. The cupcakes came out so moist and delicious.. and the RICH chocolate icing with the salty crunch on top.. awesome combination. Even if you're not a fan of bacon, I'm sure these cupcakes would be FANTASTIC without the bacon. So worth your time!
These got an immediate "awesome" and my 10yr old ate 2 right away..for some reason they stuck to the cupcake wrappers but im sure it was something i did.thanks
After reading a lot of favorable reviews, my curiousity was high as to see whether bacon and chocolate really do go well together. After consuming and letting about 15 friends try as well - the final consensus is *FAIL*. These make a great plain chocolate cupcake, the coffee adds a nice subtle flavor. The bacon, even when chopped very fine, is so subtle that it's not worth all the effort. People would not have known I had put bacon in it if I hadn't told them - they all said it just had a 'different' taste. And if you do get a slight chunk of something, it throws off the whole yummy taste of what a chocolate cupcake should be. So, overall - leave out the bacon, and you've got a good chocolate cupcake. I prefer the Brownie Batter + Cupcake Recipe - Now THAT"S a good cupcake that had people begging for the recipe!!
I made these when no one was around. Just in case they taste funny. These are so good I don't know if anyone else will ever taste them. I have to stop eating them and leave some for someone else. Help me!!!!!!!!
Batter very runny, but cupcakes were very moist. Next time, I think I would add more flour to make a thicker batter and bacon doesn't just go down to the bottom. Crispy bacon bits will work better than the bag of bacon bits which are a bit chewy. Interesting flavor at first, but it's a bit addictive
You could also leave the bacon out of it, the cupcake receipe is just amazing. I was really surprised because it doesn't call for any butter. At any rate with or without the bacon it's great!!
My boyfriend's favorite foods include chocolate and bacon, but when I told him I wanted to make these he said "No Way!" Well, he's out of town, coming back tonight, and I made them and they're great! Well, I'm the only one who's tasted them so far, but I thought the flavours went really well together, and the cupcake itself is very moist. The recipe was very easy, the most time consuming part was cutting up the bacon, which I wanted to do before hand to make the pieces really small. Wish me luck when my boyfriend tastes it! *UPDATE* Well, I have to say although I loved these cupcakes at first, the second day they tasted a little "meaty" but not in a good way. They were tasty when eaten just after they cooled. My boyfriend thought they were disgusting. I took them to work, and one person wouldn't try it, one person really liked it, and another said it was "just ok". So, three stars it is, for being adventurous but not being all that great. I'm gonna try to make it without the bacon.
I decided to make these cuppies as a holiday treat for a few guys in my life enamored with bacon. The taste of this cake is incredible and had people moaning after every bite - and then I told them they were Bacon Cupcakes. The bacon is not blatantly obvious, if you didn't know it was in there you can't tell. The only noteworthy thing I would like to mention is that I used microwave bacon and cooked it until it was dry and easy to crumble. After crumbling I picked out any fatty clumps that would not be palatable. I used a custom ganache frosting and used hand dipped chocolate covered bacon pieces as garnish. One taster asked if it was toffee! I have used the recipe (without the bacon) as a bundt cake and will probable use this as one of my base chocolate cake recipes for years to come. I highly recommend giving this one a try.
Nice cupcakes but not bacony for me ... Check out my Super Baconator cupcakes. I mixed this recipe with several others to create the Baconstein of cupcakes ... IT'S ALIVE!!!
The chocolate cake itself was good, I may try it without the bacon. None of us cared for the texture or flavor of the bacon with the chocolate - it just didn't work to run across the pieces of bacon in with the cupcakes - I chopped it quite fine and cooked it well, but it was just an odd texture in a cupcake. No thanks! Coming back to say I tried the recipe again without bacon and the cupcakes were fantastic - the coffee really gives the chocolate flavor some "oomph" and the cupcakes were so moist. I frosted them with "Rick's Special Butercream Frosting" from this site, adding 3 Tbsp. cocoa powder and using 1/2 butter and 1/2 shortning instead of all shortening like it called for. Guests at my party loved them.
***EXCEPTiONAL*** Do not let the Bacon scare you. I am not a huge fan of bacon due to texture, taste & fat content. However, the boyfriend - is a big carnivore and a huge fan. Again, this cupcake is deceivingly delish. The cake itself, is full of depth, is extremely rich and has a heavenly moistness to it. The coffee is simply an amplifier to the deep chocolate presence. Chop the bacon well - this will ***pay off! When you take the plunge into the gorgeous moist chocolate, you will find a surprisingly salty pop to some bites. The bacon does this so well and you don't even know it yet! Again, I was extremely apprehensive about this cake! Bacon + Chocolate = ??! I assure you ---you will love it!!! And for those chocolate lovers, this batter minus the bacon is the PERFECT dark chocolate cake.
Not a great taste, but not horrible either. I didn't like the chocolate and bacon combination. I also didn't like working with the batter. It is very runny and the bacon sinks to the bottom. I recommend to anyone making these to leave the bacon out of the batter when filling the cups. I would put the batter in a large spouted measuring cup and pour from there. And then I would sprinkle bacon into each of the cups afterwards. I tried scooping the batter with a measuring cup and/or cookie scoop, however it is hit and miss as to how much bacon gets into a cup..or not. If someone wants a sweet-salty combination, I recommend the breakfast cookies made with bacon. Those are delish!
This recipe is amazing!! Probably one of the best recipes I've stumbled across, ever. Thanks mkcupcakequeen and allrecipies.com! Everybody who's tried these cupcakes have loved it so far. The coffee adds amazing depth to the chocolate cake, which is deliciously moist, and the bacon works surprisingly well when you frost the cupcake. I'm not a huge chocolate frosting fan, so I whipped up a batch of maple buttercream frosting, which really complemented the rich, dark sweetness of the cake and the savory saltiness of the bacon. The cake tasted kind of weird on its own, but with this frosting it was perrrfect--though in the future I'm going to modify the icing recipe to use less butter, since it was a bit too buttery for me. I used thick cut bacon since that's all we had--will try with normal bacon next time since I think it'll be better with super crispy bacon!
WOW! HEAVENLY!! I did not process my bacon, just cooked it crisp and crumbled well by hand. There were a few larger pieces, but actually they were wonderful within the cupcake. I'm not a frosting person, almost didn't frost them at all, but went ahead and tried the Rich Chocolate Frosting on this site and that just sent me into Pure Chocolate Bacon BLISS! (for the people who are ending up with dry cake - don't use a mixer, just "stir" as the recipe instructs)
These take dessert to a whole 'nother level. Bacon and (I used) espresso add that extra depth of flavor to the batter. I also added mini chips to the mix. I agree with other reviewers who said to fry the bacon really well before chopping. Next time I will try the recipe without the bacon, but this was an awesome first of baking with bacon.
How can you come across a recipe like this and not be intrigued? I couldn't wait to test them out. I made a half batch; added a tsp of vanilla; and frosted with creamy chocolate frosting (by Tracy, AR). The finished product looked great and tasted amazing. Everyone agreed the cake itself was so rich and moist. The bacon doesn't overpower but adds that wonderful moisture that fat often brings. After frosting just a few for friends I decided to add another element and put a couple scoops of peanut butter into my frosting. My boyfriend said just a bowl of that was dessert worthy. If you're in the mood for something different be adventerous and make these cupcakes.
Add maple flavouring to punch up the syrup content. A little dry, throw some instant pudding in the mix for a moist cake.
I'm a bit mixed on this one. I docked 1 star b/c the bacon detracted from the cake (but I don't think it has to). The cake itself was outstanding. Everyone agreed that the bacon added a strange, surprising chewy texture, though flavor-wise, it was complementary. My advice: If you're going to put the bacon in, be sure to get it *very crispy* and *very small.*
Wow these are great!! I was not to sure about it, but thought what the heck. And I was very pleased. I topped them with chocolate butter cream frosting. No one could believe it was bacon. One tip - dice the bacon before frying and there is no worry about chewy spots in the cupcakes!
Ok, on that first bite I wasn't quite sure what to think. After the fourth cupcake I ate, I can say they are amazing! I topped mine with a classic chocolate buttercream frosting. I also shared these with my family and friends and so far only one person didn't like them. My five year old even gobbled them up! In my opinion they are even better after sitting in the fridge overnight...
We did not care for these. Made them for my husband's birthday since he's a huge bacon fan, but it was just a weird combination.
Oh my goodness!! I made these for my sister for her birthday and I used dark cocoa powder - I was a little concerned when the batter looked almost black and the cupcakes (baked for 20 mins) were very dark. I made half with bacon and half without. I used my own chocolate fudge frosting recipe with the dark cocoa, sprinkled a little sea salt and bacon crumbles on the tops of the bacon ones - they were UNBELIEVABLE!! My sister was soooo excited!! For the buttermilk, I did substitute 1T vinegar in a 1 cup measuring cup, and added milk to fill up to the top - let it sit 5 mins. I did process the bacon - there were some larger crumbles and some much smaller. This was a wonderful, unique recipe - thank you for sharing!!!! Will be making again and again!(with and without bacon)
Wonderful Recipe! Very easy to prepare, and the end product is absolutely delicious! Watch your cupcakes- mine only took 15 minutes to bake, any longer and the cakes would have been crumbly and dry. As for the batter being hard to work with, be prepared, it is a thin batter, but a measuring cup with a spout works well to dish it out. I added mini chocolate chips to my cakes (if you add chips be sure to spray the paper liners with a bit of cooking spray), and I sprinkled a little sea salt on top of the frosting in addition to the bacon. Be sure to really cook the bacon, you want it crispy. And when you chop it, think Bac'os, really small. I know I had a lot of input, but most of what I came up with were from suggestions from other reviewers. Like another reviewer I also used the creamy chocolate frosting recipe, and it pairs perfectly with these cupcakes.
I followed the instructions exactly. The cake itself was fine, the bacon in it however gave it an off flavor, like a mild chocolate/bacon flavor throughout. Was not good at all.
These were amzing! Hubster and I liked them although 17 year old son did not lol I would make them again and I just put a chocolate glaze on them and not the frosting!
This is one of the best chocolate cake recipes i have ever had. Will be my go to recipe. The bacon, although a fun idea was not for me. If i do it again i will put the bacon in the food processor to add the flavor without the texture. Found the bacon texture to be just chewy and unpleasant.
These were pretty good. It's a great combination of salty and sweet. I think if I make these again I'm going to put a little more bacon in because it didn't seem like there was enough. That's just a personal preference, as there was plenty in there already. I didn't really know what I was going to get when I made these, but I was pleasantly surprised when they turned out to be delicious!
These were excellent. The cake was moist and dense. Perfect. My mother-in-law informed me it was the best cupcake she's ever had & my husband adored them. Will def make again!
I did not like the way this rose, then flattened out. The flavor was very good, but the bacon should be used for something other than cupcakes. If I had not put the bacon in, this crumbly cake would have been great for Cake Balls! The only change I made was that I put instant coffee and 1 cup of cold water in the batter; that should not have given me the results I got!
Coffee actually enhances the flavor of the chocolate. Makes for a richer chocolate flavor.
Amazing Flavors! My boyfriend and his family always want me to make these for them. I would recommend a cream cheese frosting.
i have a question,is the coffee a must add?or can i make it without?may the coffee be substituted with coca cola?
Really good!!! Both of my favorite foods in one! My friends thought it was gross at first, but once they tried them, they loved it!!! <3 ;)
i love bacon and i love chocolate, these were very delicious and came out moist. i didnt have buttermilk so i used the powdered kind cause im military in korea and buttermilk is hard to find. i will make these again. i didnt have frosting either and they were great as is. YUMMY!
I didn't expect the outcome will be so moist since the cake mixture is so liquid. Someone said that I was a genius :) Will definitely make them again!
I made these for a Halloween party. Who doesn't love bacon, right? I made a chocolate cream cheese frosting that blended well.
Loved this recipe! I followed almost to a T, save listening to other reviewers and using my food processor for the bacon and substituting half-salt in place of sea salt. Everyone who had one couldn't believe that there was bacon in them, or that they tasted so good. Will DEFINITELY make again! When made according to directions, will make 2 dozen mini's and 1.5 dozen regular size.
These were very good. To add a little more bacon flavour I substituted 1 tsp of bacon fatfrom the cooked bacon for 1 tsp of vegetable oil. Also used 1 tsp of the bacon fat in the butter frosting I made. They turned out perfect. Not to sweet.
Recipe turned out awesome! I even had twin 14 year old boys ask if I could make them for their halloween party. I made them with gluten free flour but they were great. I also used a whole pound of bacon in the recipe. YUMMMM
Awesome cupcakes! Co-worker made these, she said she had trouble getting bacon into the tins becuase it kept sinking in the batter. I made them and poured batter without bacon into tins then added bacon to each tin. Much easier this way and ensured each cupcake had its share of bacon.
I was a little disappointed with these, because I don't taste bacon AT ALL, not even the slightest hint of it, so it seems like a waste of money to have added that ingredient. Maybe the recipe author meant to use thick-sliced bacon? The cupcakes didn't rise very well, either, and every one of them looked like I poked my finger in the middle of it. Fortunately, I was able to cover that defect up with frosting. Also, they stuck to the paper liners really badly and fell apart when we peeled the papers off, so they were pretty messy to eat. The cakes themselves are very moist and have a good chocolate flavor, so I'll probably attempt this recipe at least one more time using thick-cut bacon and probably adding a little more of it.
Everything's better with bacon......even chocolate! Added some chocolate chips, the drippings from the bacon for flavor and didn't want the coffee in it, wasnt lookin for a cappuccino effect, just added some more milk........wow yum!
These were excellent! One thing I did was I used my microwave to cook the bacon. A lot quicker and less messy. I used a ready made dark chocolate fudge frosting. Definately a keeper! Thanks for sharing.
I have gotten nothing but rave reviews and calls for more of these since I made them. My husband doesn't even eat sweets of any kind and he's already asked me to make another batch. As some of the others said, the cake recipe (with or without bacon) is amazing........I believe this will become my new basic chocolate cake recipe from now on.
flat tops. used dark roast starbucks.
They are good if your into that type of food. soft moist and little smokey from the bacon. :)
The bacon was okay but the rest of the cupcake itself was AMAZING, I have never had a lighter tasting moist homemade cupcake ever, I made them again for my daughters class without the bacon and they all gobbled up the cupcakes. this is my new favorite cake recipe!!!!!!!!
They were the best cupcakes ever!!! I was thinking next time to use bacon grease instead of vegie oil.
This was a good from scratch recipe, but it didn't blow us away like I thought it would, judging from the great reviews. I am going to try a quicker easier version by just adding bacon to chocolate cake mix.
I made this for a "meat bbq" where everything including dessert had to be made with meat. The cake was moist and delicious! I use this recipe for all my base-chocolate cakes now. I just wish they had more bacon flavor - other recipes call for bacon grease to be reserved and added. Other than that the cake was perfect!!
Well I loved them, but my family was not crazy about them. I crumbled up the bacon and added some to the batter & used the remaining bacon on top of the frosting like sprinkles. I thought the combination of bacon & choc was heavenly. I used low-sodium bacon but if I make them again, I would use regular bacon because I think it lacked some of the "sweet & salty" combo due to the low-sodium bacon. These cupcakes are very contemporary, would be great for a party. They don't store well, the bacon gets soft & rubbery.
I really wanted to like these and the cake part turned out very well. In the end, though, it's a cupcake with chunks of meat in it. A little disconcerting to say the least.
I almost wept at the first bite! These were DELICIOUS!! I made homemade icing, but it actually took away from the deliciousness of the actual cupcake, so we ate the rest without icing. The texture was amazing; the taste made everyone sigh with pleasure (all three kids were begging for more). This is one of the best cupcakes we have ever eaten (and I've baked for 40+ years). For those turned off by bacon (though I can't understand why!), you can omit the bacon and this would be the best chocolate cupcakes ever. So glad this was featured or I would have NEVER attempted this recipe. Since we prefer them without icing, my husband suggested we could call them muffins because muffins are healthier, right? ;)
Awesome Recipe! Was a huge success and everyone was excited to try something different. I did half with maple syrup icing and half with chocolate.
Made these as written. Everyone loved them. Texture is great, smell is wonderful, flavor is top notch. We could taste the chocolate, hint of coffee, bacon on top was a great touch. Chocolate Coffee Buttercream Icing recipe on this site was perfect topping.
This is just one of those recipes that you have to try...just once. But then you eat one cupcake, and another, and another...and you say, wow, these are really good. I found myself actually looking to see if I could find the bacon in the cupcake because the flavor is so subtle. I like that - I don't think that you should just taste bacon. It adds a little saltiness, a little chewiness. My bacon loving daughter has been begging me to make these all summer, and she was in heaven today. I used Milky Way icing to frost these, which went really well. Don't know if I will make these again because most of my family members are not huge chocolate fans, and now I see that there is a peanut butter version. I, of course, will have to try that one....just once....
OMG these are soooooooooo good! I am totally in love.
This recipe is awesome. Not only is the basic mix for it amazing but I love the extra bacon flavor. I followed the recipe to a T and they came out lovely. I did do as another reviewer did and dipped the garnish bacon in chocolate and sprinkled a tiny bit of sea salt. I also cooked my bacon till it was almost burnt to make sure it crumbled and blended well. Also make sure no to over mix this! My batter was still lumpy but they came out perfect. The icing I used was the Whipped Cream Cream Cheese Frosting by: Tom which made a perfect contrast with the dark and the light. Thank you so much for such a fun recipe!
These are absolutely amazing. I made a chocolate buttercream frosting, subbing about a tablespoon of the butter for bacon drippings. I sent them into work with my husband and they were gone in under 5 minutes! All of the guys are begging their wives to get the recipe from me, and even some of the officers have requested that I make them, since they've heard how amazing they were! Thank you so much for the amazing recipe. I love it!
Made these cupcakes for my daughters 12th Birthday. We decided to make enough to share with Daddy's watch buddies onboard the USS GONZALEZ! Needless to say they were a HUGE hit and didn't last long.
I made this for my husbands birthday, and he loved it! I did two things different, I made this into a cake instead of cupcakes, and I used a pound and a half of bacon- because bacon is just awesome. Everything else I kept the same.
These were pretty good! I was nervous because the batter was really thin. They rose beautifully and are moist.
Everyone loved this cake. I give it 4 stars only because I didn't really taste the bacon inside, only the delicious crumbles on top, which I doubled in the recipe.
These were great! Make sure you evenly distribute the bacon bits inside of the cupcakes, they can get a bit intense with a lot of bacon in them. Loved this, may not make it all the time but will save it for special occasions :)
These cupcakes were delicious! I loved how moist and dark the cake was and the bacon added a really great element. I forgot to save some bacon to sprinkle on top, which I think would have made them even better. This is my go-to chocolate cake recipe now, with or without the bacon. For the frosting I used a basic cocoa buttercream and then lightly sprinkled sea salt on the top of each cupcake to bring out the rich flavors.
I absolutely LOVED these cupcakes! I was skeptical at first but I figured I would give it a shot since I love chocolate and love bacon. At first I debated just using bacon crumbles in any old boxed cupcake mix but after trying out this recipe, I can tell that it wouldn't be anywhere near as good without this amazing dark chocolate cupcake recipe to go along with it. A wonderful combination and definitely a keeper!
Did not like at all
This turned out very yummy! And the reaction faces were priceless! Love it!
I'm on the fence on this one. While the cupcake itself tastes fine and just saying bacon in the name of it made most of my male friends excited to eat cupcakes... I wasn't quite impressed with the total outcome. I was expecting a salty/sweet combo, but really didn't get much salty. I followed the recipe exactly. Fried the bacon crispy then crumbled the pieces down very small. Like other comments mentioned, there were a few larger pieces of chewy bacon fat which I added in anyway since I didn't think it would be a big deal. In the finished cupcake, those larger pieces were the only bits of bacon we even tasted. It was just a regular chocolate cupcake to me, dense in texture, chewy but definitely didn't taste like dark chocolate (maybe using a dark chocolate cocoa would be better). AND I bought things like buttermilk which I was only going to use for this recipe and now have to figure out what to do with the rest. Overall the recipe is good, but maybe I play with the amount of bacon to get a better salty/sweet combo.
I've made these several times, and they've been a hit every time. The coffee ties the bacon and chocolate together perfectly, and the cake has a wonderful texture. I would recommend using opinionated bacon (really smoked); the flavor can get lost in the chocolate, and the bacon becomes nothing but a chewy texture in the cupcake.
I made these for a Father's Day brunch and it was a BIG hit. There were many reluctant tryers but once they tasted it they said it was good. How can you go wrong? It's bacon and chocolate!!! Next time I will add more coffee or brew it stonger as it wasn't strong enough for me. I used store bought chocolate icing as I was short on time! This is a must try recipe!!
This is a great chocolate cake mix. I didn't make any changes to the recipe....I made it as is. It is wonderful. It's a little strange with the bacon bits in the cake but the chocolate and the salty make a tasty combination. I topped them off with the Creamy Chocolate Frosting from this site. Delicious!
mixed feelings from my tasters on this one so I'm giving a 4. Great fun though and actually quite edible - just cook the bacon very crisp.
Mmmmmmmmm.... These were everything I had hoped they would be. I topped them with a buttery milk chocolate frosting, because I thought I dark chocolate frosting would overwhelm you with chocolate. I also topped each one with a chocolate covered chunk of bacon. These cupcakes were so fabulous. Light and fluffy, and such a depth of flavor!!!! They're so delish! TRY THEM!
My husband and kids loved these! The cupcakes were very moist and had excellent flavor!
I've been wanting to try these for a long time! Very simple and tasty. I recommend frying bacon as suggested. I baked mine and think the crispness of fried bacon would have been tastier.
Amazing! Sweet and salty goodness. I made these for my coworkers' birthdays and they were a huge hit. I topped them with crumbled bacon sprinkles. Yum!!!
Oh my, these are quite good! I am not sure how much the bacon really added to the flavor. I could tell it was there in the texture, but it could easily be left out and they would still be good. I frosted them with Chocolate Frosting 1 and sprinkled the tops with a little finely crumbled bacon. Looked great and were enjoyed by all. The bacon does make a very interesting conversation starter! Thye are definitely better the second day, I would strongly advise that you make them a day ahead and lets the flavors meld.