GLUTEN-FREE CHOCOLATE-WHISKEY-BACON CUPCAKES
These cupcakes combine some of my husband's favorite ingredients into one tasty little gluten-free package. Enjoy!
Provided by Christine Walker Scarce
Categories Meat and Poultry Pork
Time 55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- 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.
- 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.
- Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
- 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.
- 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.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 33.1 g, Cholesterol 35.7 mg, Fat 15.5 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 334.4 mg, Sugar 22.7 g
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