bacon chocolate cupcakes

Bacon-Chocolate Mini Cupcakes

Bacon and chocolate? Yes please! Tender stout-chocolate cake, crispy bacon bits, and a no-waste chocolate frosting made with leftover bacon grease come together to create a salty-sweet chocolate bomb for dessert lovers of all ages.

bacon chocolate cupcakes

Bacon-Chocolate Mini-Cupcakes

5 from 1 vote
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Course: Dessert
Servings: 40 cupcakes

Ingredients

For the cake:

  • 1 10 ounce package sliced bacon
  • 1 egg
  • cup sour cream
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup stout beer
  • 1 stick unsalted butter
  • cup black cocoa powder

For the frosting:

  • 3 ounces dark chocolate
  • 1 stick unsalted butter, room temperature
  • ¾ pound powdered sugar
  • ¼ cup cooled-but-still-liquid bacon grease
  • 1-2 tablespoons whole milk as needed

For the garnish:

  • Chopped bacon
  • English toffee bits store bought is fine

Instructions

For the cake:

  • Fry the bacon on the stovetop until golden brown and crispy, according to package directions. Do not discard the grease. Instead, pour it into a heat-proof container, let it cool, and save it for the frosting. Let the bacon drain on a paper towel, then chop it into bits and set aside.
  • Heat the oven to 350 degrees F. Line mini cupcake tins with paper liners.
  • In the bowl of an electric mixer, beat egg and sour cream.
  • In another bowl, combine flour, sugar, baking soda, and salt. Set aside.
  • Combine beer and butter in a saucepan and heat until butter melts.
  • Remove from heat and whisk in cocoa powder to the butter mixture. With the mixer running, slowly pour the hot cocoa/butter mixture into the mixer bowl. Beat until incorporated.
  • Slowly add the dry ingredients to the wet ingredients and beat until incorporated.
  • Fold in ½ of the chopped bacon into the batter.
  • Fill cupcake tins ⅔ full. A squeeze bottle or small scoop is a great way to portion while keeping the mess to a minimum.
  • Bake for 10-12 minutes, or until the cupcakes spring back to the touch and a cake tester comes out clean. Let cupcakes cool completely on a wire rack before frosting.

For the frosting:

  • Melt the chocolate in the microwave in 30-second bursts, stirring in between each interval.
  • With an electric mixer, beat butter with the paddle attachment until fluffy.
  • With the mixer on low speed, carefully add powdered sugar until incorporated.
  • Slowly stream in the cooled bacon grease and beat until incorporated.
  • Slowly stream in melted chocolate and beat until smooth and fluffy. If needed, add whole milk, one teaspoon at a time, to loosen frosting to piping consistency.
  • Transfer the frosting to a piping back.
  • Combine the remainder of the chopped bacon and English toffee bits in a small bowl.

For the garnish and assembly:

  • When cupcakes are cool, frost the cupcakes to your liking. Dip each cupcake in the bacon toffee mixture, pressing firmly to make sure it sticks.
  • Store leftovers in the refrigerator, but let them come to room temperature before serving.
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