Bacon, Cheese and Chive Cupcakes

If you don’t have a sweet tooth, these are the cupcakes for you.

I’m usually a savoury snack person so I absolutely love these. The combination of the bacon, cheese and chives within the cupcakes is perfect, and the cream cheese ‘frosting’ on the top gives the ideal finish. (And I even used a piping bag!)

If you don’t like bacon then you could subsitute different savoury flavours instead. Perhaps triple cheese, or add finely chopped sun-dried tomatoes, sweetcorn kernels or even capsicum (bell pepper).

I got the idea for these from a recipe that I saw in the June 2014 issue of Better Homes and Garden magazine (the Australian version).

Ingredients – makes 12-14:

  • 150g/5 oz bacon, diced
  • 1 and 1/2 cups self raising flour
  • 1/3 cup grated cheese (I used Tasty, which is like cheddar)
  • 1 tbsp finely chopped fresh chives, plus extra for decoration
  • pinch of salt, to season
  • a little black pepper, to season 
  • 1/3 cup olive oil (a light flavoured one will work best)
  • 1 cup milk, plus 2 tbsp extra for the ‘frosting’
  • 2 eggs
  • 250g/9 oz cream cheese, softened


  • Heat your oven to 180C/160C fan forced/350F.
  • Line 12 holes of a muffin pan with cupcake papers. (If you have small fancy papers like mine then you can probably get 14 cupcakes.)
  • Put a small non-stick frying pan over a medium-high heat and cook your bacon. (Don’t make it too crispy.) Once cooked, set it aside to cool for a couple of minutes. Reserve some bacon pieces for decorating the tops of your cupcakes.
  • Put the flour, grated cheese, chopped chives, salt and pepper into a medium bowl. Add the cooled bacon and stir to mix the ingredients together.
  • Put the oil, 1 cup milk and the eggs into a jug and whisk together with a fork until combined.
  • Add the liquid from the jug to the ingredients in the bowl and mix until just combined. Don’t mix too much or your cupcakes will be tough.
  • Divide the batter between your cupcake papers.
  • Bake for 18-20 minutes or until the cupcakes are just starting to turn golden.
  • Remove from the oven and transfer to a wire rack to cool completely.
  • Once the cupcakes have cooled, beat the softened cream cheese until smooth and then beat in the 2 tbsp of milk. Pipe (or spread) the ‘frosting’ onto your cupcakes and decorate with your reserved bacon and chive pieces.
  • Serve and enjoy!

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9 Responses to Bacon, Cheese and Chive Cupcakes

  1. Sinfully Tempting says:

    While I do enjoy my sweets, I also adore savory snacks. These looks amazing! 🙂

  2. marthabernie says:

    Reblogged this on homethoughtsfromabroad626 and commented:
    I am a savory person, too!

  3. alifemoment says:

    Loved this recipe, it looks delicious! 🙂

  4. Pingback: Super Bowl Party Food: Recipe Round-up | Recipe Adaptors

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