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Devilishly Good Chocolate Mayo Cupcakes

Prep Time:

5 mins.

Cook Time:

45 mins.


24 cupcakes

Enjoy a little sweet heat with these extra chocolatey cupcakes created by BBQ Pit Master Malcom Reed. They’re smothered in fudge frosting that’s spiced with a touch of cayenne pepper and tastily garnished with salty-sweet chocolate-dipped bacon. The best part is, they’re cooked on the grill.



  • 1 box devil’s food cake mix
  • 1 cup whole milk
  • 1/2 cup Blue Plate® Mayonnaise
  • 3 eggs, room temperature
  • 16 ounces dark chocolate fudge frosting
  • 1/2 stick unsalted butter, softened
  • 1 teaspoon ground cayenne pepper
  • Spicy Chocolate Dipped Bacon, for garnish, recipe follows

Spicy Chocolate Dipped Bacon

  • 6 slices thick-cut bacon, cut into 24 pieces
  • 1 ½ cups couverture chocolate, chopped* (we use Sharffen Berger®)
  • ¼ cup chopped pecans, toasted
  • Maldon or other flaky sea salt, for garnish
    *Couverture chocolate contains a minimum of 31% cocoa butter and 35% cocoa solids and is specifically designed to use as a shell or coating.


  1. Prepare 2 cupcake pans (12 wells each) by filling each well with a cupcake liner.
    In a large mixing bowl, combine cake mix, milk, mayonnaise and eggs; mix until smooth.
  2. Fill cupcake liners with batter and place on 350℉ pellet grill for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting them.
  3. In a small bowl, combine dark chocolate fudge frosting with butter and cayenne pepper; beat until smooth.
  4. Transfer frosting into a piping bag and swirl on top of each cupcake. Garnish each cupckake with a piece of Spicy Chocolate Dipped Bacon.

Spicy Chocolate Dipped Bacon

  1. Preheat oven to 375℉. Line a baking sheet with aluminum foil and parchment paper.
  2. Lay the bacon on the baking sheet and bake in the oven until crisp, about 20 to 25 minutes. Transfer bacon to a paper towel lined platter.
  3. Set up a double boiler by filling a medium saucepan halfway with water and place a heat-proof bowl on top. Bring water to a simmer.
  4. Place ⅔ of the chocolate in the bowl over the simmering water and let melt, stirring occasionally. Heat until chocolate reaches 110-115℉. Remove from heat and cool to 95℉. Add remaining ⅓ of the chocolate and stir until melted.
  5. Dip each piece of bacon halfway into the melted chocolate. Transfer to a clean parchment paper lined baking pan. Sprinkle each piece of bacon with chopped pecans and flaky sea salt. Allow to cool completely.