Indulge in the Rich and Decadent Flavors of Gluten-Free Chocolate Whiskey Bacon Cupcakes

These gluten-free chocolate whiskey bacon cupcakes are the ultimate treat for chocolate lovers who want a touch of smoky and boozy flavors. Moist and fudgy chocolate cupcakes made with gluten-free flour are infused with the richness of whiskey and topped with a creamy chocolate whiskey frosting. But what takes these cupcakes to a whole new level is the addition of crispy, salty bacon bits on top, adding the perfect balance of sweet and savory to each bite. Give in to your cravings and indulge in this sinful delight!

Ingredients

• For the Cupcakes:
• - 1 ½ cups gluten-free flour
• - 1 cup granulated sugar
• - ½ cup unsweetened cocoa powder
• - 1 tsp baking powder
• - 1 tsp baking soda
• - ½ tsp salt
• - ¾ cup milk
• - ¼ cup vegetable oil
• - 2 eggs
• - 2 tsp vanilla extract
• - ¼ cup whiskey
• - ½ cup boiling water
• - 6 strips bacon, cooked crisp and crumbled
• For the Frosting:
• - 1 cup unsalted butter, softened
• - 4 cups powdered sugar
• - ½ cup unsweetened cocoa powder
• - ¼ cup whiskey
• - 2 tsp vanilla extract
• - 1-2 tbsp milk as needed
• - Additional crispy cooked bacon bits for garnish

Directions

1. Preheat the oven to 350F (175C) and line a cupcake pan with paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
4. Slowly pour in the whiskey while continuing to mix the batter.
5. Pour in the boiling water and mix on low speed until the batter is smooth and well combined.
6. Fold in the crumbled bacon bits.
7. Scoop the batter into the prepared cupcake liners, filling each liner about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cupcakes cool completely on a wire rack.
10. Meanwhile, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
11. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
12. Pour in the whiskey and vanilla extract, and continue to beat until the frosting is smooth and fluffy. Add milk as needed to achieve the desired consistency.
13. Once the cupcakes have cooled, frost them generously with the chocolate whiskey frosting.
14. Garnish each cupcake with a sprinkle of crispy bacon bits.
15. Serve and enjoy these indulgent gluten-free chocolate whiskey bacon cupcakes!

Interesting Facts