Gluten-Free Chocolate-Whiskey-Bacon Cupcakes

Chocolate? Check. Bacon? Check. Whiskey? CHECK! These gluten-free cupcakes are going to make your day.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 285 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 cup confectioners' sugar
• 1 cup buttermilk
• 1 (8 ounce) package cream cheese, softened
• 12 slices bacon
• 2 cups gluten-free all purpose baking flour
• 1 fluid ounce whiskey
• 1 cup cold strong-brewed coffee
• 0.75 cup unsweetened cocoa powder
• 0.5 cup canola oil
• 0.5 teaspoon sea salt
• 2.25 teaspoons xanthan gum
• 1 fluid ounce whiskey (such as Jack Daniel's®), divided

Recipe Instructions

Step 1

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 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

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

Step 4

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 5

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

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.