Chocolate Bacon Cupcakes

Have you ever experienced going through a phase of craving just the same food group day in day out? Much more, have you ever had that culinary itch, where you just want to bake a single food item or a certain taste over and over again?

I’m in a baking itch at the moment. I’m in a sweet/salty state of baking mind, and I can’t stop.

First, there was the Gateau au Chocolat with Olive Oil and Fleur de Sel cake for Cat’s birthday. And now, for Ala’s birthday, this…

Bacon Cupcakes!

Inspired by Helen of Grab Your Fork’s mind blowing Bacon Cupcake recipe and Erica of Happy Bacon’s obsession with bacon, I decided to heed all the health warnings in the medical world and got down and dirty with chocolate and bacon. All the people who knew that I was baking chocolate bacon cupcakes only had one thing to say: WHY?


Because they are sooooo good together, albeit the eccentricity and somewhat disturbing sound to this combination. It’s a weird yet wonderful pair up. Dare I say it, it’s a match made in food heaven.

Chocolate Bacon Cupcakes
Recipe adapted from Helen of Grab Your Fork’s Chocolate Bacon Cupcakes
Makes approximately 12-16 cupcakes

200g whole bacon rashers
125g unsalted butter, softened
1/2 cup sugar
1 cup plain flour
4 Tbsp (1/4 cup) cocoa powder
1 tsp baking powder
2 eggs
50 ml buttermilk

1. Preheat oven to 170 deg C. Line baking tray with paper cases.
2. Pan fry bacon until crisp. Place on plate lined with paper towel and pat the oil off the bacon. When cooled, the bacon will crisp up even more. Tear or chop into tiny pieces.
3. In the meantime, beat the butter until pale. Add the sugar and eggs. Add the flour, baking powder and cocoa powder. Combine well.
4. Add the buttermilk to the batter and mix together.
5. Divide batter evenly on to prepared pan. Sprinkle some of the bacon morsels on top of the divided batter, pressing some of the pieces deep inside the batter.
6. Bake cupcakes for 20 minutes. Set aside to cool. Frost and sprinkle with more bacon pieces.

Golden Syrup Buttercream

250g unsalted butter, softened
2 1/2 cups icing sugar mixture, sifted
2-3 squirts of golden syrup

1. Beat the butter until soft and pale.
2. Add icing sugar 1/2 cup at a time.
3. Add golden syrup and beat well. Frost cooled cupcakes.

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  1. Oh, are these the reason you were making bacon late at night and searching for streaky bacon the next day? 8-D They look absolutely well worth all that effort – wow! Crazy, eccentric, disturbing, weird – let others call it what they will, but chocolate bacon cupcakes are just brilliant.

  2. Bacon: good. Chocolate: good. Both together: a double whammy then put in a cupcake form — YOWZA!!
    Awesome cupcakes, Trissa so where’s mine? πŸ˜‰

  3. will you bake this for me too when i get there? hahhaa love the combination trish! anything with bacon is divine esp paired with chocolate! love, love love it!

  4. Maybe I should make these for the next bakeclub day at work. I will probably get some weird looks from people though. Love the salty bacon with the sweet chocolate cupcake. Yum.

  5. I still have yet to try this combo… I’ve seen it a few times, but can’t imagine the flavours mixed – one day I’ll try it πŸ™‚ Your cupcakes look lovely.

  6. Oh my god Trisha, those look bizarrely amazing. =)

    YUUUM! I’ll try the recipe when i get back from hols.

    BTW – i always see your food posts on LJ and I always thought you should have a food blog! i didn’t realise you already have one! Linking you to mine =) xx

  7. Hi!
    bacon + choc, do they really work together? I’m impressed that it does, and the only way to know is to try it too. I’ll keep this recipe in mind πŸ˜‰

  8. I made these today, and they’re pretty good, but I thought I should point out that the amount of buttercream you’ve suggested is WAY out of proportion to the recipe itself. I ended up with about 3 times as much as I could possibly use – and that was after being extremely liberal in the application!

  9. AVALON: Thanks for the feedback. I’m glad that the cupcakes went well. As for buttercream, how many cupcakes were you able to make? I usually just have enough piped frosting for about 12-16 cupcakes if I use 250g butter. πŸ™‚

  10. I made 12, and I couldn’t have crammed anymore frosting onto each cake if my life depended on it. Usually for a batch of 12-16, I’d make up the frosting with half that or so. It’s not a big deal really, I’ve popped the leftover in the freezer πŸ™‚

  11. I’m not big on this new bacon and sweets trend, but I have to admit this cupcake looks mighty tasty! I love the bacon sprinkled over the dollop of frosting! I can’t wait to give this recipe a try πŸ™‚

  12. I was looking for a cupcake recipe for a bake off at my workplace and this recipe caught my eye! I love the combination of sweet and salty. The chocolate, maple, and bacon are exquisite! There recipe is a must!

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