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    Home » Recipes » Desserts & Treats

    Chocolate Cupcakes with Caramel Frosting & Bacon

    by Mindy Boyd · Published: Sep 11, 2022 · Updated: Dec 23, 2024

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    ⏲️ 38 minutes mins
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    Chocolate Cupcakes Topped with Caramel Frosting and Bacon – rich chocolate cupcakes are topped with Salted Caramel Frosting and then finished off with bacon crumbles. These have the perfect combination of salty and sweet. Also great if you are a bacon lover like most.

    One cupcake on a pedestal perfect for pinning on Pinterest because it has the title above it.

    For this recipe we do not make the cake according to the package directions. Instead we add sour cream and melted butter to make these the best cupcakes! We also place bacon pieces onto each cupcake so if you have someone that isn’t a fan of bacon you can leave it off of some.

    Several chocolate cupcakes with caramel frosting and bacon on a black wire cooling rack.

    Ingredients

    See recipe card below for exact amounts.

    All of the ingredients needed to make chocolate cupcakes topped with caramel frosting and bacon.

    Ingredient Notes

    We use a few key ingredients to transform our store bought cake mix into tasting homemade. Pre-made frosting and precooked bacon make this so easy!

    Chocolate Cake Mix – use your favorite brand of dark chocolate, milk chocolate or devil’s food.

    Sour Cream – full fat or low fat will work.

    Large Eggs – our favorite are Eggland’s Best.

    Melted Butter – we always use unsalted butter.

    Vanilla – pure vanilla extract, not imitation.

    Salted Caramel Frosting – we found this at our local grocery store. See notes below if you can’t find it in your area.

    Bacon Crumbles – we buy the precooked bacon for this but you could cook your own or use leftover bacon. 

    a dozen frosted cupcakes topped with bacon bits sitting on a white countertop.

    How to Make

    1. The first thing you want to do is melt the butter in a small saucepan over low heat so it will have time to cool a little bit.
    2. Then preheat the oven to 350° and line two 12 cup cupcake pans with paper liners.
    3. In a large bowl whisk the cake mix, sour cream, eggs, melted butter, and vanilla until well combined. Spoon batter into prepared cups. Put into preheated oven and bake 20 – 23 minutes or until cupcake tops spring back when lightly touched. Move cupcakes from the pan to a wire rack and let cool completely.
    4. Frost cupcakes and top with crispy bacon pieces.
    side by side images of the ingredients to make the chocolate cupcakes, one bowl is mixed and one isn't.

    Alternative Methods

    Melt butter in the microwave in a small bowl, just make sure it is microwave safe.

    Don’t have paper cupcake liners? Spray the muffin tin with nonstick cooking spray, or use a paper towel to coat the cups with butter, shortening or oil. You can also line the muffin cups with parchment paper. There is a great how-to video over on Food & Wine.

    Only have one 12-cup muffin pan? You can bake them in batches or use the aluminum cupcake liners without a muffin tin. Just put them on a rimmed baking sheet. I used to bake cupcakes in batches a lot because I only had one muffin pan.

    Mix cake batter with a hand mixer or in a stand mixer fitted with the paddle attachment.

    a 12 cup muffin tin filled with paper liners and raw cupcake batter in each cup.

    Can’t Find Salted Caramel Frosting?

    There are several options if you can’t find pre-made salted caramel frosting.

    Make your own. Southern Living has a recipe that looks pretty easy.

    Not a fan of caramel? Then how about maple frosting? McCormick has a very simple 4 ingredient recipe that uses pure maple syrup.

    Use your favorite chocolate frosting, vanilla frosting or cream cheese frosting. Then drizzle caramel sauce over the top of each cupcake before you add the bacon pieces.

    Several chocolate cupcakes without frosting on a white quartz countertop.

    Tips & Tricks

    • Take eggs and sour cream out of the fridge at least an hour before you make the cupcakes. Room temperature ingredients will result in a better rising cupcake.
    • Be sure to let cupcakes cool completely before frosting or the frosting will melt.
    • Try not to over-bake. Over-baking will result in a crumbier cupcake.
    One dozen chocolate cupcakes in colored paper liners topped with frosting and bacon bits.

    Ways to Fill Cupcake Cups Without Making A Mess

    Use a large ice cream scoop that has a trigger release.

    Fill a large measuring cup with a spout and pour into cups.

    Use a single half cup measuring cup with a handle.

    A ladle or large soup spoon can also make quick and easy work of filling cupcake cups.

    Three chocolate cupcakes, one without frosting, one with frosting and one with frosting and bacon.

    More Cupcakes You Might Like

    Coconut Olive Oil – A dense and delicious homemade cupcake and frosting topped with coconut!

    Strawberry Cheesecake – We use a boxed cake mix, pre-made cheesecake filling and strawberry pie filing to make this so easy. After all, cheesecake, cake and strawberries are a perfect combo.

    Gingerbread with Maple Glaze – Homemade cake with a yummy glaze made with real maple syrup.

    Peanut Butter Chocolate Chip – Peanut butter cupcakes topped with a dark chocolate frosting.

    Banana Chocolate Chip – We transform a boxed cake into something out of the ordinary and make it super easy by using pre-made frosting.

    One chocolate cupcake on a white pedestal topped with caramel frosting and bits of bacon.

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    One chocolate cupcake on a white pedestal topped with caramel frosting and bits of bacon.

    Chocolate Cupcakes with Caramel Frosting & Bacon

    Mindy Boyd
    Chocolate Cupcakes Topped with Caramel Frosting and Bacon are an easy semi homemade dessert that uses a boxed cake mix and pre-made frosting.
    5 from 9 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 23 minutes mins
    Total Time 38 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes

    Ingredients
      

    • 1/4 cup butter melted and slightly cooled
    • 1 chocolate cake mix 15.25 ounces
    • 16 oz container sour cream
    • 2 eggs
    • 1 tsp vanilla
    • 1 container salted caramel frosting 16 ounces
    • 1/2 cup bacon crumbles more or less, depending on preference
    Get Recipe Ingredients

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    Instructions
     

    • Melt the butter in a small saucepan over low heat, allow to cool slightly.
    • Preheat oven to 350° and line two 12 cup cupcake pans with paper liners.
    • In a large bowl whisk the cake mix, sour cream, eggs, melted butter, and vanilla until well combined. Spoon batter into prepared cups.
      1/4 cup butter, 1 chocolate cake mix, 16 oz container sour cream, 2 eggs, 1 tsp vanilla
    • Bake 20 – 23 minutes or until cupcake tops spring back when lightly touched. Move cupcakes to a wire rack and let cool completely.
    • Frost cupcakes and top with bacon pieces.
      1/2 cup bacon crumbles, 1 container salted caramel frosting

    Notes

    See in post notes for variations, how to fill cupcake cups without making a mess, and what to use if you don’t have paper cupcake liners. 
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate.
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 221kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 333mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 197IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.
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