Gluten-Free Chocolate-Whiskey-Bacon Cupcakes
Description
Chocolate? Check. Bacon? Check. Whiskey? CHECK! These gluten-free cupcakes are going to make your day.
Ingredients
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12 slices bacon
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2 cups gluten-free all purpose baking flour
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2 cups white sugar
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3/4 cup unsweetened cocoa powder
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2 1/4 teaspoons xanthan gum
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2 teaspoons baking soda
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1 teaspoon baking powder
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1/2 teaspoon sea salt
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1 cup cold strong-brewed coffee
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1 cup buttermilk
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2 eggs
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1/2 cup canola oil
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1 fluid ounce whiskey
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1 (8 ounce) package cream cheese, softened
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1 cup confectioners' sugar
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1 fluid ounce whiskey (such as Jack Daniel's®), divided
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
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
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
Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
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
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.