Bacon Beer Cupcakes

These gluten free chocolate beer cupcakes have a secret, salty bacon twist and bacon fat buttercream! They’re an easy dessert that’s perfect for St Patrick’s Day!

Total time does not include chilling of the cupcakes or frosting, so please read the entire recipe before making it!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings People

Calories 370kcal

Author FoodFaithFitness

Ingredients

For the cupcakes:

6 Slices Thick-cut hickory smoked bacon
2 Cups Amoretti Almond flour (214g)*
6 Tbsp Cocoa powder
1/4 Cup Coconut flour (27g)
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 Cup Coconut sugar
6 Tbsp Butter, softened to room temperature
6 Tbsp Honey
2 Large eggs
2 1/2 tsp Amoretti Natural Stout Beer Type Extract

For the frosting:**

1 1/3 Cup Coconut sugar
1/2 Cup Butter, Softened to room temperature
3 Tbsp Bacon fat, chilled so it's firm
1/2 tsp Amoretti Natural Stout Beer Type Extract
2-3 tsp Unsweetened vanilla almond milk

Instructions

Preheat your oven to 350 degrees and line a 12-cup muffin pan with muffin liners.
Cook the bacon strips in a very large frying pan until golden brown and crispy, flipping once. One cooked, pour the fat through and fine sieve into a large bowl. You want the fat to be spread out quite thin so that it firms up quickly. Additionally, pouring it through a sieve ensures you won't get any burnt bites. Place the bowl of fat into the refrigerator to firm.
In a large bowl, stir together the almond flour, cocoa power, coconut flour, baking powder and salt until well combined. Set aside.
In a large bowl, using an electric hand mixer, beat together the coconut sugar and butter until well combined and fluffy, about 2 minutes.
Add in the honey, eggs and stout extract and beat again until well combined. Stir the dry ingredients into the wet until well mixed. Finally, crumble up 4 of the cooked bacon slices and mix in.
Divide the batter between the 12 muffin tins. It will be VERY thick, and you'll really have to spread it into the muffin pan, this is normal. 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. Let cool to room temperature in the pan, then transfer to a wire rack to cool completely.

To make the frosting:

Place the coconut sugar in high powered blender (a food processor will not work!) and blend for 1-2 minutes until super-fine and powdered-sugar like. Really make sure you scrape ALL the powdered sugar off the blender and lid, as it sticks A LOT. You should have about 2 cups of powdered sugar now.
Beat together the butter and bacon fat using an electric hand mixer on low speed. Gradually add in the powdered coconut sugar and beat until well mixed. Add in the extract and 2 tsp of the almond milk and beat on high speed until light and fluffy, about 5 minutes. If your icing needs to be a little thinner, add a TOUCH more almond milk.
Pipe the frosting on the COOLED cupcakes. Crumble up the remaining bacon and sprinkle it over each cupcake.
DEVOUR.

Notes

*As with all gluten free baking, it's very important to weigh your flour to ensure good results.

**The frosting was re-worked after shooting these cupcakes as some of my taste testers thought the frosting was just too rich the original way it was created, so note that your frosting will be march darker brown than what you see in the photos.

***If you want to save some calories and fat, only make half of the frosting and just spread on the cupcakes, as opposed to piping in a large swirl like the photos.

Nutrition