I know.
Longest recipe title ever. But honestly, I couldn’t leave any of those components out. Dark chocolate, white chocolate, and cinnamon-sugared bacon all belong together.
These might be the most decadent chocolate cupcakes I’ve ever tasted — and I absolutely loved them.
They’re also some of the best: rich, intensely chocolatey, fluffy, and perfectly balanced.
Here’s something exciting: you can make them in one bowl. No electric mixer required. The recipe is straightforward, so don’t be intimidated by the ingredient list. Fair warning — the batter is irresistible.
Honestly, I think I’m officially in love with this cupcake.
It looks pretty stunning on its own.
I happened to have some leftovers of my cinnamon-sugared bacon, so I used that as a topping.
Wouldn’t you do the same?
Yes — adding that bacon was probably the best decision ever.
Please promise me this: even if you don’t make every element of the cupcake, make at least one part — the chocolate cupcakes (they’re incredible) or the white chocolate ganache (silky and melt-in-your-mouth). These are wonderful for Valentine’s Day or any special occasion. If you already made the cinnamon-sugared bacon from a recent post, you’re all set. If not… we may need to reassess our friendship.
Dark Chocolate Cupcakes
Adapted from Allrecipes
Makes 12 cupcakes
Ingredients:
- 1 1/8 cups all-purpose flour
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup + 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 2 tablespoons sour cream
Directions:
Preheat the oven to 350°F (175°C). In a bowl, whisk the egg and brown sugar until smooth and free of lumps. Add the milk, heavy cream, melted butter, and vanilla, stirring to combine. Mix in the sour cream. Sift the flour, dark cocoa powder, baking soda, and salt together, then add the dry ingredients to the wet mixture. Stir until the batter is smooth and uniform.
Line a muffin tin with paper liners. Using a 1/4-cup measure, fill each cup with batter. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
White Chocolate Ganache
Ingredients:
- 1/2 cup heavy cream
- 6 ounces white chocolate chips (Ghirardelli recommended)
- 1/2 tablespoon butter
Directions:
Warm the heavy cream in a small saucepan over low heat until it begins to steam and just reaches a boil — watch it closely to prevent it from boiling over. Place the white chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2–3 minutes, then stir gently until the chocolate is fully melted and the mixture is smooth. Stir in the butter until incorporated.
When the ganache has thickened, cover with plastic wrap and chill for 30–60 minutes until it reaches a spreadable consistency. For best results, chill the cupcakes for 15–20 minutes before frosting so the ganache sets more easily. Top each frosted cupcake with a slice of cinnamon-sugared bacon if desired.
Recipe for cinnamon-sugared bacon is referenced in the original post.
Friends don’t let friends go without bacon.