Bacon and Chocolate Cupcake

I’ve been wanting to try baking with bacon for a while. Salty and sweet is a classic combo; there is caramel with fleur de sel, pretzels dipped in chocolate, etc. My local cupcake bakery Let Them Eat Cake! beat me to it by making “Fat Face Bacon” (named for the sandwich shop next door): a dark chocolate cupcake with bacon pieces, topped with chocolate buttercream and more applewood bacon pieces sprinkled on top.

I went in first thing to scoop up a couple to bring home. They were pretty good, but not quite what I was looking for – I think I would add a bit of salt to the buttercream, or maybe sprinkle the top with fleur del sel. The buttercream was also a bit too thick for my taste and the pieces of bacon in the cake gave it a strange texture (it felt like eating paper). Usually I love all the cupcakes from this bakery, so maybe this just isn’t the flavor combo for me.

I wonder if there’s some way to incorporate bacon flavor into cake or frosting other than just putting pieces of bacon into them. Bacon extract? (Ew, that just doesn’t sound right). I think I will try my hand at some baked good using bacon sometime soon. Any ideas?

However, I also picked up one of my favorites at the bakery too, a special Saturday flavor called “Cookie Monster.” These are amazing cupcakes stuffed with cookie dough and topped with perfectly creamy cookie dough buttercream and mini chocolate chips. One of the best cupcakes I’ve ever had.

32 Comments on Bacon and Chocolate Cupcake

  1. Nathalie (spacedlaw)
    March 17, 2010 at 7:53 am (12 years ago)

    You could have hard shards of caramel with bacon (or the same coarsely ground) on top of the cream and layered inside the cupcake batter.

    • Stephanie
      March 17, 2010 at 5:18 pm (12 years ago)

      Interesting idea! I saw a pie that used bacon peanut brittle as garnish. Bacon caramel sounds even better.

  2. Danica
    March 17, 2010 at 9:17 am (12 years ago)

    You could use Bacon Salt! Or maybe .commmmmmmmmmmm.

    • Stephanie
      March 17, 2010 at 5:18 pm (12 years ago)

      I’ve heard of that stuff! I wonder what’s actually in it – do you have some?

  3. Kim
    March 17, 2010 at 2:52 pm (12 years ago)

    maybe use bacon drippings as part of the fat content in the batter/icing?

    • Stephanie
      March 17, 2010 at 5:19 pm (12 years ago)

      Good idea! It sounds sort of gross and yet so appealing at the same time.

  4. Chazz
    March 17, 2010 at 6:30 pm (12 years ago)

    I’ll admit I’d be tempted to use 3/4 butter in the mix and try a little bacon fat- that way you get a bit of that salty bacon taste without the weird texture inside.

    • Stephanie
      March 17, 2010 at 7:11 pm (12 years ago)

      I think that plus the caramel/bacon suggestion above might work. I’ll let you know once I try!

  5. Lauryn
    March 17, 2010 at 7:54 pm (12 years ago)

    Hm…maybe that bacon-flavored vodka could be another way to get the bacony goodness in there…and make the cupcakes more “adult” too!!

    It’s here:

    • Stephanie
      March 17, 2010 at 9:46 pm (12 years ago)

      Wow. I’ve never heard of bacon vodka! Have you ever tasted it? I can’t quite imagine that…but now I’m curious!

  6. Lauryn
    March 18, 2010 at 6:32 am (12 years ago)

    No…I’ve not personally tasted it, but I know people who’ve tried it and found it to be really bacony!!

    • Stephanie
      March 18, 2010 at 7:22 am (12 years ago)

      Weird and cool! Thanks for sharing. Someday I will have to find this stuff and try it!

    • Cappy
      March 19, 2010 at 8:15 pm (12 years ago)

      I’ve had a straight shot of bacon vodka. I thought it was pretty nasty, but others have assured me that it’s great in Bloody Marys (but I don’t like tomato juice, so I haven’t tried that).

  7. chocolate shavings
    March 18, 2010 at 6:35 am (12 years ago)

    Love the salty-sweet combo! I just blogged about salted caramel sauce, and now I’m craving these cupcakes!

    • Stephanie
      March 18, 2010 at 7:38 am (12 years ago)

      Ooh I looked at your caramel sauce recipe – that looks delicious! Salty and sweet = so good.

  8. Carolyn Jung
    March 18, 2010 at 8:11 am (12 years ago)

    I’m wondering if you could use rendered bacon fat in the cupcake batter to amp up the bacon flavor without just using bacon bits? Bet that might be tasty, indeed.

    • Stephanie
      March 18, 2010 at 5:25 pm (12 years ago)

      Yes, I think that I’ll definitely do! Plus 1 or 2 of these other suggestions. It will be an interesting experiment, I’ll let everyone know how it goes!

  9. Amanda
    March 18, 2010 at 11:27 am (12 years ago)

    I have always wanted to try that… but am not brave enough!! You SOOOOO need to make it with your suggestions!


    • Stephanie
      March 18, 2010 at 5:24 pm (12 years ago)

      I’m on it Amanda! I’m going on vacation next week, but after that it’s on my to-do list. I’ll incorporate as many suggestions as I can!

  10. jo
    March 18, 2010 at 4:44 pm (12 years ago)

    What an interest recipe using bacon but not sure if it would work on a sweet cake or not? But if you put it in a muffin with cheese and herbs … now that would be something.

    • Stephanie
      March 18, 2010 at 5:24 pm (12 years ago)

      That would be interesting. You could definitely make frittatas in a muffin tin with bacon. I think the point of doing a sweet cake like chocolate is making a sweet and salty combo, but it wasn’t quite right in this case.

  11. bonnielu
    March 19, 2010 at 1:58 pm (12 years ago)

    I had posted a Dark Chocolate Bacon cupcake recipe awhile ago and really liked the outcome. I was surprised it wasn’t as salt/sweet as you’d expect. Good idea on sprinkling the frosting with fleur de sel or salt. I’ll have to try that next time.

    Here’s the post in case you’re interested in it:

    • Stephanie
      March 19, 2010 at 2:37 pm (12 years ago)

      Thanks! That looks good 🙂

  12. Suz
    March 19, 2010 at 2:11 pm (12 years ago)

    I’d try different brands of bacon. Learned this from adding bacon to mac and cheese. Some cook up too meaty and stiff to work well in crumbled or minced form. A thinner slice that cooks up more papery and crisp might work better in a cupcake.

    • Stephanie
      March 19, 2010 at 2:38 pm (12 years ago)

      Great tip Suz! That makes a lot of sense but I didn’t even think about it.

  13. Linn @ Swedish home cooking
    March 20, 2010 at 3:24 am (12 years ago)

    Bacon and chocolate sounds like an awesome and fun combination. Super cool. I’m making Swedish cupcakes in the next episode of my cooking show, please check it out. I think you would like it!

    • Stephanie
      March 20, 2010 at 8:29 am (12 years ago)

      I checked out your channel – that’s awesome Linn! I always learn best by seeing something done, so I love videos.

  14. kathy
    April 7, 2010 at 11:37 am (11 years ago)

    It’s delicious! My eyes says it is and I believe it. Your cupcakes looks great. 🙂


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