Ingredients
For The Cupcakes:
- 6 slices thick-cut hickory smoked bacon
- 2 cups almond flour 7.54 ounces or 214 grams
- 6 tablespoons cocoa powder
- 1/4 cup coconut flour .95 ounces or 27 grams
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 6 tablespoons butter at room temperature
- 6 tablespoons honey
- 2 large eggs
- 2 1/2 teaspoon concentrated stout-flavored extract
For The Frosting:
- 1 1/3 cup coconut sugar
- 1/2 cup butter at room temperature
- 3 tablespoons bacon fat chilled so it's firm
- 1/2 teaspoon concentrated stout-flavored extract
- 2-3 teaspoons unsweetened vanilla almond milk
Instructions
Make the Muffins:
- Preheat oven to 350°F. Prepare a 12-cup muffin pan with muffin liners.
- In a large skillet, cook the bacon strips until golden brown and crispy, flipping once. Move cooked bacon to a plate covered with paper towels to drain. Pour the bacon fat through a fine sieve and into a large bowl, removing the burnt bits. Make sure the fat spreads out quite thinly so that it will firm up quickly. Place the bowl of fat in the refrigerator to set.
- In a large bowl, stir together the almond flour, cocoa powder, coconut flour, baking powder, and salt until well combined. Set aside.
- In another large bowl, beat together the coconut sugar and butter with an electric hand mixer until well combined and fluffy, about 2 minutes.
- Add the honey, eggs, and stout extract. Beat again until well combined. Stir the dry ingredients into the wet ingredients until well mixed. Crumble up to 4 of the cooked bacon slices into the batter and mix well.
- Divide the batter between the muffin cups. It will be very thick and may require spreading with a spoon. Once filled, let the muffin pan stand for 5 minutes so the coconut flour can absorb some of the moisture.
- Bake until the cupcakes rise and a toothpick inserted in the center comes out clean, about 14-15 minutes. Remove from oven.
- Let cupcakes cool in the pan to room temperature, about 10-15 minutes. Then transfer them to a wire rack to cool completely before frosting, roughly 30 to 60 minutes.
Make The Frosting:
- Place the coconut sugar in a high-powered blender—not a food processor. Blend for 1-2 minutes until super-fine, resembling the texture of powdered sugar. Make sure to scrape all the sugar off the blender and lid, as it will likely stick. You should have about 2 cups of processed powdered sugar.
- Beat together the butter and bacon fat using an electric hand mixer on low speed. Gradually add the powdered coconut sugar and beat until well mixed. Add the extract and 2 teaspoons of the almond milk. Beat on high speed until light and fluffy, about 5 minutes. If your icing needs to be a little thinner, add a very small amount of additional almond milk.
Frost The Cupcakes:
- Pipe or spread the frosting on the completely cooled cupcakes. Crumble up the remaining bacon and sprinkle it over each cupcake.
- Serve immediately.