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Gluten-Free Chocolate-Whiskey-Bacon Cupcakes

Christine Walker Scarce

"These cupcakes combine some of my husband's favorite ingredients into one tasty little gluten-free package. Enjoy!"
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55 m servings 285 cals
Original recipe yields 24 servings (24 cupcakes)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. Crumble approximately half of the cooked bacon into the batter and stir; divide batter evenly between the lined muffin cups.
  5. 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.
  6. 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

Per Serving: 285 calories; 15.5 g fat; 33.1 g carbohydrates; 4.9 g protein; 36 mg cholesterol; 334 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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These are great! Jack Daniels is gluten free whiskey.

The only good thing was they were fluffy and moist! I would use this for a chocolate cupcake omitting whiskey and bacon, adding a bit more sugar. Where did the 5 stars come from!

These turned out great! Fluffy and delicious. Definitely recommend. :)

These are perfect! Even gluten eaters will enjoy these.