Gluten-Free Chocolate-Whiskey-Bacon Cupcakes

Gluten-Free Chocolate-Whiskey-Bacon Cupcakes

These cupcakes combine some of my husband's favorite ingredients into one tasty little gluten-free package. Enjoy!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 24 persons



  1. Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  2. Step 2

    Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  3. Step 3

    Mix flour, white sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt together in a bowl. Beat coffee, buttermilk, eggs, canola oil, and 1 fluid ounce whiskey together in a separate large bowl. Slowly mix dry ingredients into wet until combined into a batter.
  4. Step 4

    Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
  5. Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. Step 6

    Beat cream cheese, confectioners' sugar, and 1 fluid ounce whiskey together in a small bowl; spread over the top of the cooled cupcakes. Crumble remaining bacon and sprinkle over the frosted cupcakes.