- Cupcakes:
- 12 slices bacon
- 2 cups gluten-free all purpose baking flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 1/4 teaspoons xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup cold strong-brewed coffee
- 1 cup buttermilk
- 2 eggs
- 1/2 cup canola oil
- 1 fluid ounce whiskey
- Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 fluid ounce whiskey (such as Jack Daniel's®), divided
- 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.
09/29/2019
recipepes.com
gluten-free chocolate-whiskey-bacon cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
