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
Ingredients
- 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
- 2eggs
- 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
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.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.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.Step 4
Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.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.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.