Comments on: Bacon Cupcakes Two Ways

By: Molly

Molly — Wed, 20 Feb 2013 03:27:09 +0000

Hi, I just tried the bacon toffee cupcakes and it was a huge mess. The cupcakes were not viscous enough and puffed up and leaked out all over my oven. I am sure that I had the recipe correct, and I split the batter into 21 cups, so I don’t believe it was an issue of just cups filled too large. Any ideas?

By: soleil

soleil — Sat, 14 Jan 2012 18:10:40 +0000

I’m planning on trying the Bacon/Chocolate Toffee out, but I was wondering: the second cupcake picture doesn’t look like there’s any coco in it.. did you leave that out in that batch? I’d like to make them without chocolate (but obviously keep the chocolate toffee)… can I do that without ruining them? Thanks for your help!!

By: chockylit

chockylit — Fri, 15 Jul 2011 03:09:49 +0000

I used Valhrona which is dutch processed. If you use natural cocoa powder substitute come or all of the baking powder for baking soda. Informative write up on natural versus dutch cocoa can be found on David Lebovitz's blog.

By: jenn scott

jenn scott — Wed, 13 Jul 2011 15:27:39 +0000

Hey there,

I’m going to make these both for a friend’s daughter who just started eating pork again (welcome to the world, little girl!) but since it doesn’t specifically say, I wanted to make sure: is the cocoa used in the chocolate cupcakes supposed be dutch process cocoa or not? It seems Valhrona is dutch process, so I can assume that’s okay?

By: Stephanie

Stephanie — Wed, 27 Oct 2010 22:11:32 +0000

I love your site! I did have a question about making frostings with liquid ingredients (honey, maple syrup). Every time I try this, I can’t seem to get them thick enough. I made this recipe and added 14 c of powdered sugar and still got relatively runny icing. I also find as I add more sugar, the flavor of the honey or syrup gets lost. Is there anything I can do to stiffen the icing up? Or is that just the way this type of icing is?

By: Sarah

Sarah — Tue, 19 Oct 2010 19:07:23 +0000

I made the chocolate one for my fiance’s birthday yesterday and while the chocolate cupcake and frosting was delicious, I’m not really digging the bacon portion. Maybe I didn’t cook it right because they came out really chewy but also with too subtle of a flavor to pick out from the chocolate. Let me say though that I like bacon chocolate bars because of the smokey bacon and crunch. If I try this recipe again, I’ll aim for smaller pieces of crunchy bacon.

Even so, I’ll save this recipe just for the chocolate and maple frosting. They are delicious!

By: Susan

Susan — Sat, 08 May 2010 12:21:15 +0000

I made the toffee bacon cupcakes. and they turned out amazing. Thank you so much for the recepie. For the decoration, I dipped the bacon in mapel syrup and let it drip off. super good