Gluten-Free Chocolate-Whiskey-Bacon Cupcakes
These cupcakes combine some of my husband's favorite ingredients into one tasty little gluten-free package. Enjoy!
- Serves: 24 persons
- 12slices bacon
- 2cups gluten-free all purpose baking flour
- 2cups white sugar
- ¾cup unsweetened cocoa powder
- 2¼ teaspoons xanthan gum
- 2teaspoons baking soda
- 1teaspoon baking powder
- ½teaspoon sea salt
- 1cup cold strong-brewed coffee
- 1cup buttermilk
- ½cup canola oil
- 1fluid ounce whiskey
- 1(8 ounce) package cream cheese, softened
- 1cup confectioners' sugar
- 1fluid ounce whiskey (such as Jack Daniel's®), divided
Step 1Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
Step 2Place 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.
Step 3Mix 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.
Step 4Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
Step 5Bake 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.
Step 6Beat 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.