Dark Chocolate Bacon Cupcakes Recipe Allrecipescom

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GLUTEN-FREE CHOCOLATE-WHISKEY-BACON CUPCAKES



Gluten-Free Chocolate-Whiskey-Bacon Cupcakes image

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

12 slices bacon
2 cups gluten-free all purpose baking flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 ¼ teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup cold strong-brewed coffee
1 cup buttermilk
2 eggs
½ cup canola oil
1 fluid ounce whiskey
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 fluid ounce whiskey (such as Jack Daniel's®), divided

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

DARK CHOCOLATE BACON CUPCAKES RECIPE - (4.3/5)



Dark Chocolate Bacon Cupcakes Recipe - (4.3/5) image

Provided by á-159368

Number Of Ingredients 11

12 slices bacon
2 cups all-purpose flour
3/4 cup plus 1 tbsp. unsweetened cocoa powder
2 cups white sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 eggs
1 cup strong brewed coffee, cold
1 cup buttermilk
1/2 cup vegetable oil

Steps:

  • 1. Preheat oven to 375 dF. Line 2 (12-cup) muffin tins with cupcake liners. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. (or bake in oven - my favorite method). Drain, crumble, set aside. 2. In a large bowl, stir together flour, 3/4 cup of cocoa powder, sugar, baking soda, baking powder, and salt. Make a well in the center and pour in eggs, coffee, buttermilk, and oil. Stir just until blended. Batter will be thin. Mix in 3/4 cup bacon, reserving the rest for garnish. Spoon batter into prepared cups, dividing evenly. 3. Bake in preheated oven until the tops spring back when lightly pressed, 20-25 minutes. Cool in pan set over a wire rack. When cool, arrange cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with remaining 1 tbsp. cocoa powder. Per Serving: 185 cal; 8g fat (2g sat fat); 4g protein; 27g carb; 1g fiber; 286mg sodium; 23mg chop

DARK CHOCOLATE BACON CUPCAKES



DARK CHOCOLATE BACON CUPCAKES image

THIS IS FOR ALL THE BACON LOVERS AND CUPCAKE CREATORS...I THOUGHT OF SO MANY JAP MEMBERS WHEN I FOUND THIS ONE...

Provided by Kimi Gaines

Categories     Cakes

Time 30m

Number Of Ingredients 11

12 slice bacon, cooked
2 c all purpose flour
3/4 c unsweetened dark chocolate cocoa powder
2 c white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1 c cold, strong, brewed coffee
1 c buttermilk
1/2 c vegetable oil

Steps:

  • 1. PREHEAT OVEN TO 375F.
  • 2. PLACE BACON ON A BAKING SHEET AND COOK IN OVEN TILL CRISP. REMOVE AND DRAIN ON PAPER TOWELS
  • 3. IN A LARGE BOWL, STIR TOGETHER FLOUR, 3/4 CUP COCOA POWDER AND SALT. MAKE A WELL IN THE CENTER AND POUR IN EGGS, COFFEE, BUTTERMILK AND OIL. STIR UNTIL JUST BLENDED. MIX IN 3/4 CUP OF CRUMBLED BACON, RESERVING REST FOR GARNISH. SPOON THE BATTER INTO THE PREPARED PAPER CUP LINERS, DIVIDING EVENLY.
  • 4. BAKE FOR 20-25 MINUTES OR UNTIL CAKE SPRINGS BACK. COOL IN PAN AND THEN WIRE RACK. FROST WITH YOUR FAVORITE CHOCOLATE FROSTING AND GARNISH WITH A PIECE OF BACON.

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