Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition. Stir in bacon.
Spoon into 24 paper-lined muffin cups.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Frost with Easy Coconut-Pecan Filling & Frosting. (See tip for how to use remaining frosting.)
Enjoy a serving of these delicious cupcakes which can help you keep tabs on portion control.
Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 350°F oven 50 min. or until toothpick inserted in center comes out clean. Cool completely. Spread with 3 cups Easy Coconut-Pecan Filling & Frosting.
How to Store and Use Remaining Frosting
The Easy Coconut-Pecan Filling & Frosting recipe makes about 4-1/2 cups frosting. You should have about 1-1/2 cups frosting left after frosting these cupcakes. Store remaining frosting in airtight container in refrigerator up to 1 week. Or for longer storage, freeze up to 1 month. If frozen, thaw in refrigerator. Use as a topping for ice cream or bowl of prepared JELL-O Pudding.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.