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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Reviewed: Mar. 16, 2009

I had such high hopes for this recipe! I made it for a girls' weekend, thinking it would be just the thing - we all love chocolate, bacon, and coffee. I followed the recipe exactly, and found the batter VERY difficult to work with - extremely runny. I would suggest using a container with a spout to pour into the cups. I also thought the bacon was a lot of extra work and didn't add anything extra to the cupcakes, just weird little chewy bits in them (and I crumbled them very small). And while the batter was very runny, the finished cupcakes were pretty dry. Interesting idea and I'm glad I tried them, but I won't make them again - I'd just as soon make cupcakes from a box, which I never do. No one who tried them really liked them, even before they were told the ingredients. Their only saving grace was the chocolate ganache icing from this site.

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timbertiger

Cooking Level: Intermediate

Home Town: Paradise, Montana, USA

Living In: Superior, Montana, USA

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Reviewed: Mar. 15, 2009

I followed the recipe exactly as written. They were really quite good, but the bacon seemed added as just a novelty. I don't think I'll ever make them again with the bacon, but I might without.

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bakerysensei

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Reviewed: Mar. 13, 2009

I cut the recipe in half and used powdered buttermilk, and these still worked! Yummy!!

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Rachel

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Reviewed: Mar. 9, 2009

My boyfriend's favorite foods include chocolate and bacon, but when I told him I wanted to make these he said "No Way!" Well, he's out of town, coming back tonight, and I made them and they're great! Well, I'm the only one who's tasted them so far, but I thought the flavours went really well together, and the cupcake itself is very moist. The recipe was very easy, the most time consuming part was cutting up the bacon, which I wanted to do before hand to make the pieces really small. Wish me luck when my boyfriend tastes it! *UPDATE* Well, I have to say although I loved these cupcakes at first, the second day they tasted a little "meaty" but not in a good way. They were tasty when eaten just after they cooled. My boyfriend thought they were disgusting. I took them to work, and one person wouldn't try it, one person really liked it, and another said it was "just ok". So, three stars it is, for being adventurous but not being all that great. I'm gonna try to make it without the bacon.

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Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: San Diego, California, USA

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Reviewed: Mar. 6, 2009

Wow these are great!! I was not to sure about it, but thought what the heck. And I was very pleased. I topped them with chocolate butter cream frosting. No one could believe it was bacon. One tip - dice the bacon before frying and there is no worry about chewy spots in the cupcakes!

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acejarvis

Cooking Level: Expert

Home Town: Parma, Ohio, USA

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Reviewed: Mar. 5, 2009

I made these out of curiosity. I served them to friends and did not tell them what was in them. I had odd reactions. It was mainly the texture that they did not like. I thought the cupcake itself was wonderful, but they did not need the bacon. I feel that the bacon really didn't add anything to the flavor. I agree with other reviews that the cupcakes are better the second day. The first day there was a strong coffee flavor, but on day two they were wonderful. I will definitely make these again minus the bacon. It did make for interesting conversations though.

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kmzkat

Cooking Level: Intermediate

Home Town: Wexford, Pennsylvania, USA

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Reviewed: Mar. 4, 2009

these were a bit unusual for some of my friends who couldn't get past having bacon in their cupcakes but i thought it was wonderful. i think the cake itself is moist and full of flavor and plan to make them again substituting the bacon for dark chocolate chips.

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snpm2k

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Reviewed: Mar. 2, 2009

Oh my, these are quite good! I am not sure how much the bacon really added to the flavor. I could tell it was there in the texture, but it could easily be left out and they would still be good. I frosted them with Chocolate Frosting 1 and sprinkled the tops with a little finely crumbled bacon. Looked great and were enjoyed by all. The bacon does make a very interesting conversation starter! Thye are definitely better the second day, I would strongly advise that you make them a day ahead and lets the flavors meld.

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Nana2007

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 2, 2009

My son-in-law, who loves all things chocolate would not even finish one of these cupcakes. I had sprinkled bacon on top of the frosting. In an effort to salvage them, I removed the bacon on top and re-spread the frosting. Cupcakes were ok, but they would be really good without the bacon.

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SDIGESSE

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Reviewed: Mar. 2, 2009

Excellent and what a surprise.

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seaadams

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

These got an immediate "awesome" and my 10yr old ate 2 right away..for some reason they stuck to the cupcake wrappers but im sure it was something i did.thanks

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Feb. 21, 2009

Do NOT be scared of these! They are FABULOUS! The bacon adds a nice salty/smoky flavor and the coffee (I HATE coffee/coffee flavor) serves only to bring out the depth of the chocolate taste. I'm also not a fan of *from scratch* cake recipes (they never taste as good as the box to me), but THIS does! Unbeknownst to me, Mr. LTH had used the last of our milk, so I had to use heavy whipping cream in its place, but that was the only change I made (other than to halve the recipe, which gave me 11 cupcakes). DO try these; TY for a great recipe!!! EDIT: I made these for the second time as minis for a meeting I was catering in case people were a little *intimidated* by them. They make 10 dozen minis!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

These cupcakes were fantastic! I left the bacon out of a few for my vegetarian friends, and they were excellent. However, the cupcakes with the bacon were even better! I've never eaten a more moist cupcake, and the added richness of the bacon was a huge hit!

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Mrs.Disco

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Reviewed: Jan. 11, 2009

My husband was thrilled to have this combination of two of his favorite flavors for this birthday, and I though they were pretty good, too. I made sure the bacon was super crispy and crumbled into tiny bits - I can't imagine that coming across a surprise strip of chewy bacon would be happy. I didn't have a problem with the cupcakes going flat (even with a 5-year-old running around), and the texture was very fluffy. With a little more chocolate (maybe bittersweet chips or shavings), it might even be good without bacon. I used the recipe here for Creamy Chocolate Frosting as the topping. I thought its sweetness was the perfect complement.

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MINNOUSCHE

Cooking Level: Intermediate

Living In: Nashua, New Hampshire, USA

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Reviewed: Aug. 15, 2008

I was browsing youtube one night when I came upon a video that praises this recipe. I just had to try it! I substituted dark baking chocolate bits for the cocoa, reduced the oil and sugar, and they came out fantastic. ^_^ I brought them to work... and they keep asking for them! I'm keeping this one, for sure.

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li'l miss baker

Cooking Level: Intermediate

Home Town: Clovis, California, USA

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Reviewed: May 25, 2008

This is one of those recipes that you just have to try. So I did and they really are good. I followed the recipe exactly, except that I halved it. I used some coffee with cinnamon in it and it turned out nice. Also, I frosted them with some semi-sweet chocolate ganache. So they were super chocolatey and yummy! Very moist. I do think that next time I will try to really crumble the bacon very finely so there's no visible pieces, or honestly I might just make them without the bacon all together because the actual cupcake is just awesome and I hate frying bacon. But this recipe is fantastic as is.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Apr. 6, 2008

I couldn't believe these, and my boys couldn't either. They loved them! I followed this recipe exactly EXCEPT I added some 71% dark chocolate which I grated into the batter, I only put in like 1/4 of a bar. I wanted to make sure they were chocolately enough and they definetly were.

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Halo

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 27, 2008

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.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

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Reviewed: Mar. 15, 2008

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!

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