Gluten-Free Chocolate Bacon Cupcakes with Whiskey

Follow our step-by-step guide on how to make Gluten-Free Chocolate Bacon Cupcakes with Whiskey.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C) and prepare 24 muffin cups with paper liners for easy removal.

2. Step 2

   In a large skillet, cook the bacon over medium-high heat, turning it occasionally until it reaches a perfect golden brown, which should take about 10 minutes.

3. Step 3

   Once cooked, let the bacon drain on paper towels to absorb any excess grease.

4. Step 4

   In a mixing bowl, whisk together gluten-free flour, sugar, cocoa powder, xanthan gum, baking soda, baking powder, and sea salt, creating a dry blend that will form the base of your batter.

5. Step 5

   In another large bowl, combine coffee, buttermilk, eggs, canola oil, and whiskey, whisking until everything is harmoniously blended.

6. Step 6

   Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a smooth batter emerges.

7. Step 7

   Crumble half of the crispy bacon into the batter and fold it in with care, ensuring every bite is infused with flavor.

8. Step 8

   Spoon the batter evenly into the lined muffin cups, filling them generously.

9. Step 9

   Bake in your preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean, signaling that they are ready.

10. Step 10

    Allow the cupcakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

11. Step 11

    For the luscious frosting, beat together cream cheese, confectioners' sugar, and a splash of whiskey in a small bowl until creamy and smooth.

12. Step 12

    Once the cupcakes have cooled, generously spread the frosting on top and finish with a sprinkle of the remaining crumbled bacon for that delightful sweet and savory touch.

13. Step 13

    Enjoy your unique creation that’s sure to impress!.