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Gluten-Free Chocolate-Whiskey-Bacon Cupcakes
Gluten-Free Chocolate-Whiskey-Bacon Cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Decadent gluten-free cupcakes with chocolate, bacon, and a hint of whiskey - sure to delight.
Ingredients:
  • 12 slices bacon
  • 2 cups gluten-free all purpose baking flour
  • 2 cups white sugar
  • 0.75 cup unsweetened cocoa powder
  • 2.25 teaspoons xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon sea salt
  • 1 cup cold strong-brewed coffee
  • 0.5 cup canola oil
  • 1 fluid ounce whiskey
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 fluid ounce whiskey (such as Jack Daniel's®), divided
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and line 24 muffin cups with paper liners.
  • Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
  • In a bowl, combine flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt. In a separate large bowl, beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey. Slowly mix dry ingredients into wet until you have a smooth batter.
  • Add half of the crispy, savory bacon pieces into the batter and gently mix them in; then, evenly distribute the batter among the muffin cups that have been lined.
  • Bake in the oven until a toothpick comes out clean, around 15 to 20 minutes. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • In a small bowl, combine cream cheese, confectioners' sugar, and 1 fluid ounce whiskey. Spread this delicious mixture over the cooled cupcakes. Finally, crumble the remaining bacon and sprinkle it over the frosted cupcakes for an irresistible finish.

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