baking · cooking · Dessert

Chocolate Bacon Cupcakes

My oldest turned 13 this weekend!

I have always felt he was making up for me being a vegan during his pregnancy – as soon as he was eating it was meat, meat, meat. Put a steak in front of his skinny bones and he inhales it….so I made him a sweet treat with meat in it for his special day 😉

Chocolate Bacon Cupcakes


12 thick cut lower sodium bacon

2 cups all-purpose flour, sifted and measured

3/4 cup unsweetened cocoa powder

2 cups granulated white sugar

2 tsp baking soda

1 tsp baking powder

2 tsp instant espresso or instant coffee

1/2 tsp kosher salt

2 large eggs

1 cup buttermilk

1 cup cool water

1/2 cup vegetable oil


In a large skillet cook the bacon in two batches over medium heat until well done, crispy overall. Drain each batch well on paper towels, blotting the top of the bacon as well. Let cool and then break up a bit. Add the bacon to a mini food chopper and process till the size of bacon bits. You will somewhere between 3/4 and 1 cup, set aside 1/4 of the processed bacon in the refrigerator for the cupcake topping.

Preheat your oven to 375° and line two cupcake trays with liners.

Sift the flour, cocoa, sugar, baking soda, baking powder, salt and espresso powder into a large bowl, stir in the cooled bacon. In a medium bowl beat the eggs, buttermilk, water and oil together, pour the mixture into the dry ingredients and whisk quickly till combined. Ladle the batter into the cupcake trays, these will be well filled.

Bake for 20 to 25 minutes until baked through, the tops spring back when lightly touched or a toothpick comes out clean.

Let sit on a cooling rack for a few minutes, pop out and let sit till fully cooled before frosting.

Chocolate Buttercream Frosting


6 Tbsp unsalted butter

6 Tbsp canned fat-free evaporated milk

2 3/4 cups powdered sugar

6 Tbsp unsweetened cocoa powder

1 tsp pure vanilla extract


In a medium bowl sift the sugar and cocoa powder together. In a large bowl beat the butter till smooth with a hand mixer, beat in half of the milk then slowly add in half of teh sugar mix, beating till smooth. Add in the rest of the milk, then the remaining sugar, beating till glossy. Add in the vanilla and beat in.

Let chill for an hour or so, then frost the cupcakes. Sprinkle on the remaining bacon crumbles to decorate.

Store the cupcakes in the refrigerator, letting set up and then loosely covering with plastic wrap.

Makes 24 cupcakes.


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