Bacon Mocha Cupcakes

    40 minutes

    Chocolate. Coffee. 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.

    238 people made this

    Makes: 24 cupcakes

    • 12 rashers bacon
    • 2 cups (250g) plain flour
    • 3/4 cup (65g) cocoa powder
    • 2 cups (400g) white sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon sea salt
    • 2 eggs
    • 1 cup (240ml) cold, strong, brewed coffee
    • 240ml buttermilk
    • 1/2 cup (125ml) vegetable oil
    • 1 tablespoon cocoa powder, for dusting

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 190 degrees C. Place bacon in a large, deep frypan. Cook over medium-high heat until evenly brown. Drain, dice and set aside.
    2. In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, bicarb soda, baking powder and salt. Make a well in the centre and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into greased muffin cups, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin on top of a wire rack. When cool, arrange the cupcakes on a serving platter. Ice with your favourite chocolate icing and sprinkle reserved diced bacon on top. Dust with additional cocoa powder.

    Watch a video of it being made…

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    Reviews and Ratings
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    Reviews in English (217)


    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 and bacon. Definitely a case of "don't knock it 'til ya try it"!  -  03 Jun 2010  (Review from Allrecipes USA and Canada)


    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.  -  27 Mar 2008  (Review from Allrecipes USA and Canada)


    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!  -  15 Mar 2008  (Review from Allrecipes USA and Canada)