Chocolate Chip Banana Cupcakes

Ok, these cupcakes are kind of hardcore.

I mean, there’s meat on them.

Bacon, specifically.

And when you add bacon to desserts not only do they turn hardcore, but they suddenly they become interesting to men.

So what I am saying is that if you’re looking for a man, maybe make a bacon necklace or something.  Just an idea.


I asked on facebook a while back if you thought bacon belonged on dessert and the decision was split about 50/50…

So I decided to make some cupcakes where the meat is not totally necessary.


Optional meat.


There is a lot going on with these cupcakes…They’re Chocolate Chip Banana Cupcakes, with Peanut Butter Frosting topped with Brown Sugar Candied Bacon.

They’re a literal and figurative mouthful.


And if bacon on a cupcake isn’t your thing you can totally get your garnish on with a pretzel…



So let’s get this party started…

First you will need some mashed bananas.

Hello…it’s a banana cupcake.


Also, I use this “Cultured Buttermilk Blend” for a lot of my cake baking that calls for buttermilk…It lasts for a while and I don’t always have buttermilk on-hand.

PhotobucketMix up your cupcake batter…


Then add in your mashed bananas…

PhotobucketAnd finally some mini chocolate chips…

Coating the chips in a little flour helps them not sink to the bottom.


Fill your liners up about 2/3 full and bake away!


Here’s how they will look when they’re done…


Now let’s get to the meat of the cupcake…

Line a baking sheet with foil and then place a cooling rack inside the pan.


Mix up some dark brown sugar and a little bit of pepper in a shallow dish…

PhotobucketCoat your bacon in the sugar mixture.

PhotobucketAnd place it on your rack in a single layer.


Here’s the deal..while this is baking it might smoke a little…so turn your vent on.  When the sugar melts and drips, it can get a little smelly-ish.  Just a warning.


And only if you’re feeling meaty, garnish your cupcake with the sweet, candied bacon.


Or just say no and stick a few pretzels on there…either way, you’re gonna love this cupcake!





Chocolate Chip Banana Cupcakes with Peanut Butter Frosting


makes 20 cupcakes



  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 cup mashed, ripe bananas (approx 3 bananas)
  • 3/4 cup mini semi sweet chocolate chips, tossed in 1 Tbsp flour

Peanut Butter Frosting

  • 1/2 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 tsp vanilla
  • 23 Tbsp heavy cream

Candied Bacon (optional)

  • 1/3 cup packed dark brown sugar
  • 1/8 tsp ground black pepper
  • 1012 slices center cut bacon



  1. Preheat oven to 350°
  2. Line muffin pan with cupcake liners. Set aside.
  3. Sift together flour, baking soda, baking powder and salt. Set aside.
  4. In your stand mixer cream together your butter and sugars on medium-high speed until well combined, about 2 minutes.
  5. Add in eggs and vanilla and continue mixing until mixture is incorporated, about 1 more minute, scraping the sides of the bowl when necessary.
  6. Turn mixer to low and add in dry ingredients and buttermilk until combined. Pour in your mashed banana, combining well and then finally your chocolate chips.
  7. Fill each liner about 2/3 full and bake for 20-25 minutes until centers are set.
  8. Transfer cupcakes to wire rack to cool completely before frosting.


  1. In you mixing bowl combine butter and peanut butter, beating on medium-high speed until creamy. Turn mixer to low and add in powdered sugar, vanilla and heavy cream. Turn mixer back up to medium and beat for 2-3 minutes until frosting is very smooth.

Candied Bacon (optional)

  1. Preheat oven to 400°
  2. Line a baking sheet (with sides) with foil and place a similarly sized cooling rack in the pan.
  3. In a medium, shallow sized bowl combine your brown sugar and pepper. Add the bacon strips 2 at a time and coat them evenly with the sugar mixture. Place them on the wire rack and top with any leftover sugar.
  4. Bake for 25 minutes until browned.
  5. Cool slightly before chopping for garnish.


Bacon can be stored in refrigerator for up to a week in an airtight container.
Cupcakes don’t have to be refrigerated and are good for up to 2 days.
adapted from The Butch Bakery

Want To Save This Recipe?

Helpful tip… Out of buttermilk?


Buttermilk Substitution



Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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30 Responses
  1. BACON!!! I don’t see how it could be bad. I’ve tried a bacon chocolate bar and it was delicious! Plus, it looks really pretty on those cupcakes!

    PS…I’m always intrigued by that little man on the buttermilk container. I’m buying it next time I’m at the store. Thanks for the rec! 🙂

  2. Nicole

    As with all of your recipes, these look amazing. Can you please tell me where you get the cupcake liners used in the main picture? I like the look of them and haven’t been able to find them online. Thanks!

  3. Now this sounds like something my brother would be a fan of… bacon and chocolate in one place?

    Also, any clue where I could get one of those bacon necklaces you speak of? Maybe it would improve my luck…

  4. I still am not sure how I feel about meat in dessert. It is all the rage, I know, and I tried brownies with bacon, and they weren’t bad… but I still am on the fence. I guess I need to just try some more to figure it out 😉

  5. The cupcakes look so incredibly moist and tender and just…perfect! The PB buttercream. Omg.

    And then that buttermilk in a can product…now THAT is something new to me and I could totally use that! I never have buttermilk on hand and the vinegar/milk trick is fine, but that product looks cool!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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