These chocolate coffee cupcakes topped with whiskey buttercream frosting and candied bacon make a great Father’s Day treat.
Hello cupcake, bacon and dad lovers!
Father’s Day is approaching, and it’s the perfect time to bake something special. I enjoy making treats for holidays, and fathers often get overlooked when it comes to sweets. If traditions hold, ties may show up at celebrations — but why not give something tastier?
My dad rarely says no to a cupcake or a piece of bacon, so combining those flavors felt like the right move. Add a touch of whiskey in the frosting and a strong coffee into the chocolate cupcakes, and you have a decadent combination that’s bound to impress.
These cupcakes are delicious. After testing several versions, I settled on a recipe that blends chocolate and coffee in the cake, pairs it with a whiskey buttercream, and finishes with crunchy candied bacon. The result is moist cupcakes with a rich, grown-up flavor profile and a fun salty-sweet crunch on top.
This recipe is based on a simple chocolate cupcake recipe with the addition of strong brewed coffee to enhance the chocolate flavor. The cupcakes bake up moist and tender, and the whiskey buttercream adds a smooth, boozy note that pairs well with the coffee. Candied bacon gives a crunchy, caramelized finish.
If you prefer to skip the whiskey or the bacon, the cupcakes are still excellent with plain buttercream — they have plenty of chocolate and coffee flavor on their own. Watch the cupcakes closely toward the end of baking to avoid overcooking; they’re what hold the whole dessert together.
For those who appreciate well-appointed kitchen tools, these cupcakes are a good example of a recipe that benefits from proper mixing. Consistent mixing delivers an even batter and a reliably tender crumb.
Chocolate Coffee Cupcakes with Whiskey Buttercream Frosting and Candied Bacon
Chocolate Coffee Cupcakes
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Ingredients
Chocolate Coffee Cupcakes
- 1 ⅓ cup flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup unsweetened cocoa powder
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter softened
- 1 ½ cups white sugar
- 2 eggs room temperature
- ¾ teaspoon vanilla extract
- 3 tablespoons coffee brewed strong
- 1 cup milk minus 3 tablespoons
Whiskey Buttercream Frosting
- 3 cups powdered sugar
- 1 cup butter softened
- 1 ½ teaspoons vanilla extract
- 2 tablespoons whiskey
Candied Bacon
- 4 pieces bacon
- ⅓ cup light brown sugar
Instructions
Chocolate Coffee Cupcakes
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Preheat oven to 350°F and line a muffin pan with liners.
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Whisk together flour, baking powder, baking soda, cocoa powder, and salt. Sift if desired.
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Cream the butter and sugar using a mixer, then add the eggs one at a time until combined.
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Add vanilla, milk, and strong brewed coffee. To measure: add 3 tablespoons of coffee to a 1-cup measure, then fill to the cup line with milk.
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Stir in the flour mixture until well combined.
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Fill liners about ¾ full with batter.
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Bake 15–17 minutes. Insert a toothpick—if it comes out clean, they’re done. Cool in the pan 10 minutes, then transfer to a rack to finish cooling.
Whiskey Buttercream Frosting
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Beat powdered sugar and softened butter together with a hand mixer until smooth.
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Slowly add vanilla and whiskey and mix until combined and creamy.
Candied Bacon
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Preheat oven to 350°F.
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Chop bacon into small pieces and place in a bowl.
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Toss bacon with light brown sugar until coated.
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Line a baking sheet with foil or parchment. Spread bacon on the sheet and bake 10 minutes, stirring after 5 minutes. Check for crispness before removing.
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Let the candied bacon cool on parchment for a few minutes before using as a topping.