Decadent cupcakes with caramel and bacon


  • Prep. 30 min. /

  • 24 mini-cupcakes


  • 2 packages of F. Ménard bacon
  • 1 homemade white cake recipe or commercial golden cake mix
  • 1 tsp. Chinese Five Spice or ground cinnamon
  • 1/4 c. caramel chips, “skor” type + 1/4 c. for topping
  • 1 jar (1 1/4 c.) commercial caramel “fleur de sel” or homemade caramel.


Cook the bacon for 18 to 20 minutes in a preheated oven at 400 °F. Chop lightly with a knife, leaving large pieces. Keep the cooking fat. Reserve.

Prepare your cake mix and add half of the precooked bacon, cooking fat, Five Spice and caramel chips.

Transfer into a mini-cupcake pan with baking paper cups.

Bake at 350 °F. Calculate about 30 minutes for a cake and 15 to 20 minutes for mini-cupcakes or until a toothpick inserted into the dough comes out clean.

Take out of the oven, let stand for 10 minutes before unmolding and let cool completely on a rack.

Using a small knife, remove the cap from each cupcake. Lightly heat the caramel in the microwave to make it easier to spread.

Put a teaspoon of caramel inside each mini-cupcake and a few pieces of bacon. Put the cap back in place and decorate with the remaining caramel, bacon pieces and caramel chips.

Can be kept for a few hours at room temperature. Otherwise, cover well and keep in the refrigerator for 3 to 5 days.