Chocolate Bacon Cupcakes with Maple Frosting*

Do you know how to get to a man’s heart arteries?  Bacon. There are a few ways to convince a man to marry you…and while I am sure you can figure out a couple, the biggest one for my husband was bacon. When I want something (hello, new shoes?!), all I have to do is get up early and make some delicious, thick, center cut bacon…and by that afternoon my feet will be sittin’ pretty in a beautiful new pair of shoes. This trick works because he is either slowly dying from his arteries hardening and can’t catch me, or because I sneak out while he is still face down in his plate of bacon. Either way, it works, and that’s all that matters.

Now, how would I top a big plate of bacon? Well, how about a Chocolate Bacon Cupcake with Maple Frosting! I have been dreaming of a bacon chocolate cupcake ever since the bacon/chocolate trend started. But I was nervous just to jump in with out an idea of what I should do. I have googled recipes…and nothing really stood out to me. But after making the 100 Grand Cupcakes where I used the caramel syrup to make the salted caramel frosting, I knew I finally put the ultimate cupcake together in my head! I used that same exact method for the frosting, and substituted pure maple syrup for the caramel! These were amazing and definitely a favorite among the guys!

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Chocolate Bacon Cupcakes with Maple Frosting

Yield: 24 Cupcakes

Recipe Notes: There are two important ingredients for this cupcake. First being the bacon, of course. Don't cheat yourself by using turkey bacon...or worse...pre-cooked bacon! Use good, quality bacon. Trust me, it is worth it. And also spend the money and buy the pure maple syrup. I promise you that Aunt Jemima just ain't gonna cut it in this recipe!

Ingredients:

For cake:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
3/4 cup bacon, cooked and chopped

For Maple frosting:
2 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
1 pound confectioners’ sugar
1/3 cup pure maple syrup; plus more for drizzling
1 teaspoon salt

Directions:

For the cake:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Remove from stand mixer and gently fold in bacon.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Frost as desired.

For the frosting:
Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and pure maple syrup and combine well.

Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more maple syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped bacon and a drizzle of pure maple syrup if you wish.

Chocolate cake adapted from Martha Stewart
Frosting a Novice Chef Blog Original

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84 Responses to “Chocolate Bacon Cupcakes with Maple Frosting”

  1. 1

    Chiara — September 12, 2010 @ 2:36 am

    Bacon on cupcakes? You are a genius! I just woke up and I wish I could eat one of those right now…!

  2. 2

    Mom — September 12, 2010 @ 6:23 am

    I will never ask you to make these for me! Yuck! However, I would enjoy them without the bacon….hopefully one day soon.

  3. 3

    Joanne — September 12, 2010 @ 6:37 am

    I’m with you on the bacon. That’s my plan for when I meet my future husband. Just stuff him full of bacon and then get him to agree with whatever I want while he’s still in a stupor. It’s definitely the way to go.

    Although, with cupcakes this delicious, I just might be in a stupor as well! These sound AMAZING. I don’t know how you come up with these things. Your brain sounds like a really fun place to be.

  4. 4

    branny — September 12, 2010 @ 10:50 am

    I would love to try one of these cupcakes!

  5. 5

    Samarie — September 12, 2010 @ 10:54 am

    Totally a dream come true for me, you do know how I love my bacon… LOL

  6. 6

    Georgia @ The Comfort of Cooking — September 12, 2010 @ 12:31 pm

    I haven’t quite warmed up to the idea of baking with bacon, but these gorgeous cupcakes just may have convinced me. Love the fact that all you need to do is fry up some bacon if you want something from your hubby, haha! I’d try that, but he’s in charge of breakfast every weekend. These look great, keep on bakin’!

  7. 7

    Laura — September 12, 2010 @ 9:18 pm

    Bacon in a cupcake? I’m SOLD!

  8. 8

    Erica — September 12, 2010 @ 9:38 pm

    Oh my my my!

  9. 9

    Jennifer @ Maple n Cornbread — September 12, 2010 @ 10:55 pm

    Wow, what a combo and quite the unique cupcake!!!

  10. 10

    Bonnie — September 12, 2010 @ 11:28 pm

    You have no idea how much bacon is the way to a pregnant woman’s heart! I am so excited that I found your blog. I added you to my RSS feed and I can’t wait to read more!

  11. 11

    I’m not great at farewells, so uh… that’ll do, pig. | Mister Tibbs' Legendary Blog — September 13, 2010 @ 12:38 am

    [...] CHOCOLATE BACON CUPCAKES WITH MAPLE FROSTING [...]

  12. 12

    ErinsFoodFiles — September 13, 2010 @ 12:04 pm

    Maple, good choice! :D These look great!

  13. 13

    Eliana — September 13, 2010 @ 1:27 pm

    I have a feeling that my life will change forever once I take a bite out of these cupcakes! Amazing!!!!!

  14. 14

    and flowers pick themselves — September 13, 2010 @ 2:36 pm

    that 2nd photo looks stellar, not to mention delicious!

    xo Alison

  15. 15

    Becky — September 13, 2010 @ 4:04 pm

    I’m intrigued by the bacon/chocolate trend, but haven’t made anything to try it yet! This just might be the right recipe to start : )

  16. 16

    Juliana — September 13, 2010 @ 4:38 pm

    Initially I was a little skeptical, but after a while I think I would like to try this…a little salt on the chocolate cupcake really started to sound very yummie! Love the photos…awesome!

  17. 17

    Project Food Blog: Ready, Set, Blog! » The Novice Chef Blog — September 13, 2010 @ 5:32 pm

    [...] I like being the person who makes something outrageous that people either love or hate (for example Chocolate Bacon Cupcakes). I love seeing more and more readers find my blog…and sticking around because they enjoy it. [...]

  18. 18

    Cydney — September 14, 2010 @ 10:07 am

    I love this idea! And you are so right about REAL maple syrup.

    I made a similar attempt a year or so ago with a ‘Hawaiian’ cupcake… with pineapple batter and sliced ham to line the tins. There were people who loved it and people who wondered what on earth I was thinking!

  19. 19

    Samantha — September 14, 2010 @ 4:00 pm

    As if my husband wasn’t already in love with your cupcakes!! These look fantastic!

  20. 20

    SuziCate — September 15, 2010 @ 8:17 am

    I love bacon and chocolate, but I just can’t bring myself to try them together yet!

  21. 21

    Emily Z — September 15, 2010 @ 10:41 am

    I have a friend who is a bacon fanatic who would probably go crazy over these!

  22. 22

    The Blue-Eyed Bakers — September 16, 2010 @ 4:50 pm

    Um…amazing. Delicious. Perfection – we need these.

  23. 23

    Kathryn — September 17, 2010 @ 3:23 pm

    Oh my gosh, amazing! I just went to the Chicago Bacon Takedown where I had tons of ridiculous bacon stuff (bacon gingersnaps, bacon shortbread, bacon caramel corn, etc.) I have photos and a list of everything here: http://www.chewonthatblog.com/2010/09/13/the-chicago-bacon-takedown-2/ I wish they had bacon cupcakes :( I feel like I missed out now!

  24. 24

    Niki — October 2, 2010 @ 3:35 pm

    I am in the process of making them right now. I’ve done bacon chocolate chip cookies before to great success with my kids.

  25. 25

    Cassie — November 3, 2010 @ 10:25 am

    I made these this weekend and they were so delicious. Thanks for the recipe!

    • nia replied: — February 5th, 2011 @ 6:48 pm

      How many cupcakes does this recipe make?

      • Jessica replied: — February 7th, 2011 @ 12:50 am

        Hi Nia,
        They make 24 cupcakes.

  26. 26

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  28. 28

    Christina — March 9, 2011 @ 4:10 pm

    I am making these tonight for a bake sale! I feel sorry for the other mothers, they are going to be SO jealous : )

  29. 29

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  30. 30

    Jenelle — May 18, 2011 @ 12:25 am

    You are a genius! I’m making these this weekend for my fiance’s birthday!

  31. 31

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    [...] There were lots of contenders for the dessert menu, but three  ultimately came out on top: Mini Apple Pies with Cheddar Crusts, Chocolate Chip Cookie Cupcakes with Brown Sugar Frosting, and Chocolate Bacon Cupcakes with Maple Frosting. [...]

  32. 32

    Gertrude Pettiwipe — July 21, 2011 @ 6:32 pm

    Although the bacon cupcakes are delicious, the frosting is for butter lovers only. We had to add more sugar and more maple and then more sugar and more maple to make it edible. And then still decided to toss it. We’ll be enjoying the brilliance of bacon cupcakes, but I would watch out for the frosting.

    • Jessica replied: — July 21st, 2011 @ 9:07 pm

      The buttercream recipe is the standard butter to powdered sugar ratio. Sorry it didn’t work for you!

  33. 33

    Jackie — August 16, 2011 @ 11:08 am

    Hi Jessica,
    I want to ask your permission to use the first picture for this recipe in my Sept. roundup of Sept. favorites. Sept. 3rd is Bacon day and I would love to feature your picture, linking credit back to you. If this is something that would be okay with you, please send me an email. Best regards,
    Jackie Hale
    Galexi Cupcakes & Sweets

  34. 34

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  35. 35

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  37. 37

    Rita — November 24, 2011 @ 7:25 am

    I just made these for Thanksgiving, I loved it! The cake is moist and tasty, the frosting is like heaven and the bacon w/ maple syrup drizzled on top…the perfect tie in….thank you!

    • Jessica replied: — November 27th, 2011 @ 8:59 am

      So glad you liked them Rita! :-)

  38. 38

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  39. 39

    Tara — January 14, 2012 @ 12:22 pm

    I loved it so much I had to share it!! Thanks for this!!!

  40. 40

    Anon — January 30, 2012 @ 10:34 pm

    I just made these cupcakes today, and they are AMAZING! The frosting’s a little sweet but it complements the salty bacon so well. I can’t wait to bring these to my friends tomorrow!

  41. 41

    Samantha — February 18, 2012 @ 9:57 pm

    I have also been curious about the bacon/chocolate trend. The cupcakes sound awesome. I know you said that PURE MAPLE SYRUP is the only way to go, my question is: do you think homemade syrup would cut it? Ever since I learned to make my own version of maple syrup (super easy), I never buy it anymore. We just don’t use syrup enough to buy it. That being said, I just may want to try this recipe, and if I absolutely need to buy syrup instead of make it, I’m willing. :)

    • Jessica replied: — February 21st, 2012 @ 12:27 am

      What exactly is homemade syrup?

      Pure Maple Syrup is extremely different from the regular pancake syrups and has a very different flavor. It is also much thinner.

      I am assuming that your homemade syrup is equivalent to the traditional pancake syrups…if so, I would not recommend using it.

      You can buy mini bottles of pure maple syrup though! Places like World Market have mini ones for only a couple dollars!

  42. 42

    Samantha — February 21, 2012 @ 9:10 am

    Haha. Your reply made me laugh. I guess, looking back, it was a dumb question. You’re right about the syrup. A few months ago I found this easy recipe to make syrup–basically sugar, water and whatever flavor extract you like. Pretty much a simple syrup with brown sugar and flavoring… I generally use maple extract, but raspberry is good too.

    Thanks for setting me straight! I’m constantly learning in the kitchen. :) I’ll let you know if (more like when) I try this recipe!

  43. 43

    Brittany K — March 5, 2012 @ 11:05 pm

    I made these tonight for my Dad’s Birthday! These were to die for this year I’ve decided to try a new cupcake every month.. So far I’ve made about 3 every month hehe :) These were the best so far!! :)

  44. 44

    Jane — March 8, 2012 @ 1:02 am

    These are a winner. Just made them and they blew my highly anticipated PB&J cupcakes out of the water.

    Next time I’m going to use a little more bacon in the cake batter and some mini chocolate chips too…

    This recipe produced 26 hefty cupcakes for me. Might be good to mention at the top how much it makes…

    • Jessica replied: — March 15th, 2012 @ 10:25 pm

      Thanks Jane! I am so glad you liked them. And you are right, I do need to update the yield!!

  45. 45

    Robyn — March 12, 2012 @ 9:49 am

    Thought I’d leave a comment to thank you for posting this recipe! These chocolate bacon cupcakes have become a frequently requested dessert amongst my friends for get-togethers! We love them! Though I do have to make a few cupcakes before adding the bacon… for my vegetarian and Muslim friends. LOL!

    And I agree with Jane on adding to the recipe how many cupcakes it makes. I keep forgetting that it makes a lot and foolishly make a double batch! Not that having a ton of leftovers is a BAD thing… ;)

    • Jessica replied: — March 15th, 2012 @ 10:25 pm

      So glad you liked them!

      And I am updating the yield right now!! :D

  46. 46

    Luann — April 15, 2012 @ 7:53 am

    I am making these today and am very excited about it. However, it would be helpful to know how many cupcakes a recipe makes. I’m making them for students who made 80% or better on their algebra test last week, and I need 20 cakes. Is that 1 recipe or 2? I need to know how much to buy. Just a suggestion! Thanks for the recipe!

    • Jessica replied: — April 15th, 2012 @ 10:49 am

      Hi Luann,

      If you look directly below the recipe, it shows the yield is 24 cupcakes.

  47. 47

    jecca — May 12, 2012 @ 12:20 pm

    Just made these for my boyfriend’s birthday and they were a big hit! I used maple-smoked bacon and garnished with maple-candied bacon to increase the maple element.

  48. 48

    Ravyn — June 1, 2012 @ 12:45 am

    I just made a batch of these cupcakes and they are awesome.! Im going to make these again for my graduation party that Im hosting:)<333 THANK YOU NOVICE CHEF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  49. 49

    Sharon — June 23, 2012 @ 6:05 pm

    Making these for my son a few days before his birthday. Do I need to refrigerator or can they be at room temp?

    • Jessica replied: — June 26th, 2012 @ 1:41 pm

      Nope, the buttercream does not have to be refrigerated. However, make sure and store them in an airtight container. And if I were you, I would store them in the fridge until about 6 hours before and then let them come to room temperature for the party. :)

  50. 50

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  51. 51

    Rita — July 11, 2012 @ 11:12 am

    I love Bacon and Chocolate together! I know a lot of folks have issues just thinking about it, but if they would just give it a try, they would love it. I’m going to make some of these for a bake sale we’re having at work. The only thing I think would make them better is to add a little cayene pepper in the cupcake mix. You then get sweet, spicy and salty! Doesn’t get better than that! Thanks for sharing your recipe

  52. 52

    camryone — July 14, 2012 @ 8:03 am

    This is Martha Stewart’s recipe

    • Jessica replied: — July 14th, 2012 @ 10:41 am

      Yes the cupcake recipe was adapted from a Martha Stewart recipe. If you had taken the time to read, you would have seen the credit given at the bottom of the recipe.

  53. 53

    Amanda — July 31, 2012 @ 9:57 am

    Thanks for sharing your version of the recipe! I made this last night and it turned out really good. I thought there was going to be a riot amongst coworkers for the last cupcake. Will be making it for my fiances birthday :)

    My only advice for novice bakers like me, make sure the bacon is crispy. Some of mine was too chewy and I know I didn’t chop it small enough. But I’ll fix that for round 2. ;)

  54. 54

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  57. 57

    Lia — September 8, 2012 @ 5:26 pm

    Do you think I could use turkey bacon instead, with similarly good results?

    • Jessica replied: — September 12th, 2012 @ 5:14 pm

      Hi Lia,

      I think you could get away with Turkey Bacon. Of course it won’t be the same (it never is…as much as I wish it was), but I think it will work. :)

  58. 58

    Shell — September 29, 2012 @ 1:46 am

    I have made these twice already….. They were a BIG hit. I myself HATE bacon, but everyone I know loves it. I thought, well I’ll give it a try. I was asked to make it again. Good Job jessica

  59. 59

    Mary Jo — November 17, 2012 @ 7:20 am

    Slowly clogging your husbands arteries just to get new shoes is creative…um, I know, it was all in fun… anyhoo, I love bacon and cupcakes and gooey stuff AND new shoes, so these should be perfect for me.. I will try them!

  60. 60

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  61. 61

    Ellsabells — March 8, 2013 @ 12:06 am

    Made these tonight. AMAZING!! I don’t usually eat bacon or chocolate because I don’t like them; yes I know I am crazy, but I made them for my boss. These are actually really good. Turning a non-chocolate/bacon eater into one-maybe. ;D

  62. 62

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  64. 64

    Grace — August 16, 2013 @ 12:26 pm

    Very nice looking recipe. I actually bought something very similar from The Hummingbird Bakery in London a month or two ago (http://hummingbirdbakery.com/blog/2013/06/tarek-meets-winner-of-emerald-street-cupcake-challenge-susie-kelly/) and I have to say the bacon/frosting combination is perfect.
    I’ll definitely try this out.

  65. 65

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  66. 66

    Maria — January 28, 2014 @ 9:59 am

    Hello, i want to make this, do i need smoked bacon or just cooking bacon?
    thanks

  67. 67

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  68. 68

    Olivia — March 14, 2014 @ 12:43 pm

    Made these for my husband’s birthday and OMG were they delicious!

    The cupcake batter was very thick, but when baked the cupcake turned into a sturdy, dense, but not overpowering on the chocolate flavor cupcake. I could only barely taste the bacon, but it was a nice surprise. The next day the bacon flavor was more prominent than when fresh (just fyi).

    The frosting was sweet! So the added bacon on top was a must to cut through and I did add more salt to the frosting to even out the flavor. Everyone at hubby’s work loved the frosting, a few were hesitant to try a maple, but once they had a bite they were singing praises for it!
    I actually ran out of frosting and since this recipe made almost 30 cupcakes.

    I would recommend that you double up the cupcake cups if using paper ones, the bacon grease seeped through the bottom of mine.

    Overall GREAT cupcake! Thank you!!!

  69. 69

    Loren — March 17, 2014 @ 5:31 am

    I made these today to take to work tomorrow. We’re celebrating the birthdays of two of my male coworkers and I thought bacony chocolate goodness would be genius.

  70. 70

    sue griffore — April 13, 2014 @ 9:39 pm

    Will be making these for an Easter Birthday for a bacon loving son-in-law. Can you tell me if you would refrigerate these? I am not concerned about the frosting – I don’t want to create problems with the bacon being bad. Your recipes have always been favorites – and you have always been helpful with questions. Thanks again

  71. 71

    Rosemary — May 14, 2014 @ 11:10 pm

    Cant believe I did this, but I decided to make half of this recipe. Used half the flour, sugar, cocoa, vanilla etc, but forgot to half the eggs & sour cream. Believe it or not, they turned out just fine.

  72. 72

    Carl — June 13, 2014 @ 1:14 pm

    Gonna try and make these tomorrow. Though I will stick to the salted caramel dressing. Not a big fan of maple syrup. Wish me luck!

  73. 73

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