Reviewed: Nov. 20, 2009

You could also leave the bacon out of it, the cupcake receipe is just amazing. I was really surprised because it doesn't call for any butter. At any rate with or without the bacon it's great!!

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Megan

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Reviewed: Nov. 2, 2009

This is a great chocolate cake mix. I didn't make any changes to the recipe....I made it as is. It is wonderful. It's a little strange with the bacon bits in the cake but the chocolate and the salty make a tasty combination. I topped them off with the Creamy Chocolate Frosting from this site. Delicious!

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karenskitchen

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Reviewed: Nov. 1, 2009

I made this recipe, as others I'm sure did, out of sheer curiosity. Bacon = good, chocolate = good, and cupcakes = good, but do the three all go together. I was intrigued...so intrepid cook that I am, I dove in. Results: basic chocolate cupcake was moist and tasty and the addition of bacon was unique and interesting. However, I won't be making them again. My advice, make them once as a conversation item if you care to and then forget the recipe.

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neyeus

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Reviewed: Oct. 16, 2009

This was the first cake that I ever made from scratch. Super easy and very moist. Great tasting cupcake.

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billybob's mom

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Reviewed: Oct. 6, 2009

I was looking for a recipe to make with my 2 grandsons (5 and 9). This held their attention and they couldn't wait for them to cool enough to eat. They were so excited to have made something so "amazing". They want to make them again when they come for Christmas.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

My curiosity would never be satisfied until I tried these. I used half regular cocoa and half dark cocoa for them. While it's an interesting combination of flavors, now that my curiosity has been satisfied, I doubt I would make them again. I loved my husband's comment, "It's like eating dinner and dessert together". I iced them with Rich Chocolate Frosting, again using half regular and half dark cocoa. In the future, I think I'll keep my dinner and dessert separate, but I urge the curious to give these a try.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 24, 2009

Cupcakequeen, you are my savior. Through no fault of my own, I got roped into participating in a SPAM Cook-off at work. I had to find something to make that would be 'fashionable', as I am not the spreadable spam app with crackers type of gal. I really wanted something that would really rock the boat...you know, make people mildly scared, but intrigued at the same time? This was it! I sliced the spam as thin as possible with a mandolin, then fried it to oblivion to remove any chewy texture. I then shredded it to a super-fine consistency in the food processor. Taking another reviewer's tip, I shaved Lindt dark chocolate into the batter as well. WOW. It was amazing! Since Spam is virtually a flavorless salt block, I opted to add a little liquid smoke to the batter as well to mimic bacon...it wasn't overpowering and really brought out the chocolate/ coffee flavor. I came in second place! A co-worker who is a professional cake maker on the side said I should have won, and I take her opinion over all others. Great job cupcakequeen!

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 21, 2009

Awesome cake!! I used the fudge buttercream frosting recipe on this site and it is wicked good! I did chop my bacon in the food processor to get really tiny pieces and it was just awesome! Would absolutely make this cake again!

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AllyG

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Reviewed: Aug. 11, 2009

Not very baconie enough. :(

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sqgphoto

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Reviewed: Jul. 17, 2009

When I saw the title I knew I had to try the recipe! I followed the recipe exactly, and while the batter was a bit thin, the cupcakes baked up perfectly moist! I actually ended up getting 36 cupcakes which means more...always a good thing! For those who had trouble w/ the bacon, you aren't cooking it long enough. The bacon needs to be cooked to where it's crispy not chewy -and don't forget to drain the excess grease. Also for those who had problems w/ the cupcakes being dry - double check your oven temp and make sure it's not off. For those who are tempted to try the recipe, don't let the negative reviews dissuade you - if you're a good cook, you should have NO trouble at all w/ the recipe! I frosted my cupcakes w/ a dark fudge frosting from the Bakers chocolate website.

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Jul. 7, 2009

Awesome cupcakes! Co-worker made these, she said she had trouble getting bacon into the tins becuase it kept sinking in the batter. I made them and poured batter without bacon into tins then added bacon to each tin. Much easier this way and ensured each cupcake had its share of bacon.

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JP

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Reviewed: Jun. 26, 2009

To some it might sound disgusting but think of it like chocolate covered pretzels... it's the same salty sweet combination and so long as you cumble *very* crispy bacon fine enough you don't even have a weird texture thing to contend with. My daughters and I made these for a family friend's birthday and they were AWESOME. The girls like theirs frosted but I prefer mine with some extra sea salt sprinkled on top just prior to baking. Yum!

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BoxerTAW

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Reviewed: Jun. 4, 2009

WOW!!! So delicious!! I made them late last night and ate 2 right away (my fiance ate FOUR! I couldn't stop him!), I just sampled a small bite of one this morning to see how the flavor had fused together, and they're even better than before! Truly decadent and delicious. I felt that they definitely needed the extra chocolately/sugary kick of chocolate frosting, so I topped them with the "Creamy Chocolate Frosting" recipe also from this site....thank you Milwaukee Cupcake Queen!!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: May 28, 2009

I couldn't get around the chewy texture of the bacon.

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jes1226

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Reviewed: May 19, 2009

Absolutely wonderful! Nobody can believe how good they are! I added some chocolate chips to it the second time around!

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Tammy

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Reviewed: May 1, 2009

I really wanted to like these and the cake part turned out very well. In the end, though, it's a cupcake with chunks of meat in it. A little disconcerting to say the least.

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Nora N.

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Reviewed: Apr. 19, 2009

BEST Bacon cupcake recipe out there! A couple things to mention that might help other bakers: the bacon should be CRISP. If you leave your bacon chewy and tender, the bits will blend into the cake too much and you won't tell there's bacon in there. Same goes with crumbling the bacon too fine. You want pinky-nail to dime-sized chunks in there. Also, I suggest cooking your bacon in the oven. (@400 degrees until it's dark red ~12-20 minutes depending on how thick your bacon is. Keep an eye on it!) This keeps the bacon flat and crisps it up perfectly. Crumble it after it's cooled. I am eating one of these after it spent a night in the refrigerator and they are still really good, maybe better. Really, CRISPY bacon is the key. There's nothing like biting into that salty crunch amidst sweet chocolate. Delicious!

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CHAOTICA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 30, 2009

Good enough chocolate cupcake, but I didn't find the bacon and coffee combo added enough interesting tastes to make these great and warrant the weird looks/comments when explaining what is in them! Don't think I'll be making again.

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L B B

Living In: Wimbledon, Greater London, England, U.K.

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Reviewed: Mar. 30, 2009

I love chocolate. I love bacon. How could these go so wrong? There were these little salty chewy bits in the middle of fluffy chocolate cupcake - which is pretty much exactly what you'd expect them to be like, had the other reviewers not raved about them. The texture was very nice but I found the coffee flavour also very overpowering. I REALLY dislike coffee but I left it in because I'd heard it helps bring out the chocolate flavour. Well, it just brought out the coffee flavour for me. These get two stars only because if you left out the bacon and the coffee they would probably be a decent chocolate cupcake.

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icookstuff

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Reviewed: Mar. 22, 2009

These were wonderful and a big hit with my guests. The bacon really is not that noticeable and the flavor of the cupcakes is delicious. I followed the recipe exactly and they turned out great!

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Sabrina

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Dark Chocolate Bacon Cupcakes

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