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Chocolate, Peanut Butter, Toffee & Bacon Cupcakes

Double chocolate cupcakes with peanut butter frosting. Sprinkled with crushed toffee and topped off with a bacon flag. Not for the faint of heart!
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Course: Dessert
Servings: 12
Author: Jamieanne | My Sweet & Saucy | Shazam in the Kitchen


  • For the cupcakes:
  • Approximately 10 strips of bacon
  • 1 cup all-purpose flour
  • cup unsweetened cocoa powder I used Dutch-processed
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 extra large egg
  • ½ cup whole milk
  • ¼ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon espresso powder dissolved in ½ cup boiling water
  • I used 1 packet of Starbucks VIA Italian Roast
  • ½ cup semisweet chocolate chips
  • For the frosting:
  • 1 to ffee candy bar I used Heath
  • ¼ cup butter softened
  • ¼ cup peanut butter
  • 3 cups powdered sugar
  • 2-4 tablespoons milk
  • teaspoon salt
  • 1 teaspoon vanilla


  • For the cupcakes:
  • Prepare bacon via your preferred method until crispy.  I baked my bacon in the oven at 375F for about 14 minutes.  Place bacon on paper towels to drain the fat and pat dry.  Finely chop the bacon, but reserve 1-2 strips to cut into 1-inch or so squares to top cupcakes.
  • Preheat the oven to 325 degrees. Line cupcake pans with 24 cupcake liners.
  • Sift flour, cocoa powder, salt, baking powder, baking soda, and sugar together into a medium bowl.
  • Combine the egg, milk, oil, vanilla, and dissolved espresso powder in a medium bowl and whisk by hand until well mixed. Pour wet ingredients into the dry ingredients and whisk to combine.  Fold in finely chopped bacon and chocolate chips.
  • Divide the batter evenly among the muffin cups, filling them about ¾ full.
  • Bake for about 15-20 minutes, until the cupcakes are puffed and feel springy. Let cool completely in the pan on a wire rack.
  • For the frosting:
  • Finely chop or crush toffee and set aside.  In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 tablespoons milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting.  Frost cupcakes and sprinkle or roll in chopped/crushed toffee.  Top with a square of bacon if desired.