Indulge in Rich, Decadent Chocolate Coffee Cupcakes
Hey there, coffee and tequila lovers! Do you want to take your baking game to the next level? Then this recipe is for you. Allow me to introduce you to the most amazing Chocolate-Coffee Tequila Cupcakes Recipe that will blow your taste buds away.
These cupcakes are perfect for anyone who loves chocolate and coffee, but with a little twist – a touch of XO Cafe Patron Tequila. The combination of these flavors will make you fall in love with the first bite. Trust me, these cupcakes are worth every calorie.
Whether you’re planning a party or just need something sweet to treat yourself, this recipe is perfect for any occasion. But be warned, one bite of these delicious cupcakes can be highly addictive, so make sure you bake enough to share with your friends and family.
So let’s dive into the ingredients and how-to for making these heavenly Chocolate-Coffee Tequila Cupcakes. Are you ready to take your taste buds on an unforgettable ride? Let’s get started!
Why You’ll Love This Recipe
Are you a coffee and chocolate lover? Then hold on to your seats because this recipe is absolutely meant for you! These Chocolate-Coffee Tequila Cupcakes are perfect for those who want to indulge in something sweet, but with a little kick. Trust me, you won’t regret making this recipe!
One of the best things about this recipe is that it’s incredibly easy to make. With only a few simple steps, you’ll have these delicious cupcakes ready to eat in no time. They’re also versatile, meaning that you can customize them to suit your preferences. You can vary the amount of coffee and tequila you add and even substitute some ingredients like coconut or lime juice.
Another reason why you’ll love this recipe is that it’s suitable for almost any occasion. Whether you’re looking for an after-dinner treat or simply want to enjoy a mid-day snack, these cupcakes are perfect for any time of day. And if you’re hosting a party, these cupcakes are sure to be a hit, especially with those who love coffee or tequila.
And let’s be real – who doesn’t love a good cupcake? They’re the perfect pick-me-up when you need a bit of sweetness in your life. But these cupcakes aren’t just any ordinary cupcake. The combination of chocolate, coffee, and tequila makes them unique and so satisfying, leaving your taste buds wanting more.
In summary, there are tons of reasons why you’ll love this recipe for Chocolate-Coffee Tequila Cupcakes. It’s easy, versatile, suitable for any occasion, and most importantly, incredibly delicious. So what are you waiting for? Get baking and enjoy this delectable treat today!
Ingredient List
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flour: 2 cups.
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white sugar: 1 3/4 cups.
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cocoa powder: 3/4 cup.
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baking powder: 1 1/2 teaspoons.
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baking soda: 1 1/2 teaspoons.
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salt: 1 teaspoon.
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eggs: 2.
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low-fat buttermilk: 1 cup.
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coffee liqueur (Kahlua): 1/2 cup.
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tequila (Patrón XO Cafe): 1/4 cup.
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coconut oil: 1/2 cup melted.
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lime juice, fresh: from one lime (about two tablespoons).
Additional Ingredients for Coffee Chocolate Cupcakes:
- strong black coffee, cooled: 3/4 cup.
Additional Ingredients for Irish Coffee Cupcakes:
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strong cold brewed coffee, cooled: half a cup (use coffee instead of water while brewing).
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Irish whiskey: 1 and a half tablespoons.
Additional Ingredients for Espresso Martini Cupcakes:
- Recipe espresso martini mix: half a cup.
Additional Ingredients for Margarita Cupcakes:
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Lime zest of one lime
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Tequila (Patron Silver): quarter cup
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Fresh Lime Juice :one freshly squeezed
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Light brown sugar: three quarters of a cup
For the Frosting:
Chocolate Espresso Buttercream:
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Unsalted butter, at room temperature : One and a half cups
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Powdered sugar: two and a half cups
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Cocoa powder: three quarters of a cup
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Salt :half teaspoon
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Pure vanilla extract :One teaspoon .
Irish Cream Frosting:
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Unsalted butter, softened: one and a half cups
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Powdered sugar: three cups
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Baileys Irish Cream (or other irish cream liqueur): three tablespoons
### For Decorating:
- Coconut flakes: 1/2 cup.
The Optional ingredients:
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vanilla extract: 2 teaspoons.
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vanilla bean paste: 1 teaspoon.
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skim milk: 1/4 cup.
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confectioners’ sugar: 1/4 cup.
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coconut flakes: for decorating.
The Recipe How-To
First things first, preheat your oven to 350°F. Then, prep a muffin tin with cupcake liners or grease them with some coconut oil.
Mix Dry and Wet Ingredients Separately
In a separate mixing bowl, stir together the dry ingredients: 1 cup of flour, 1/4 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.
In another mixing bowl, whisk the eggs until pale yellow. Add in the brown sugar while mixing well. Afterward, pour in 2 tablespoons of coconut oil and mix again. Add in 1/2 cup of buttermilk, 1/2 cup of black coffee ,and 2 tbsp lime juice. Mix everything until well combined.
Combine the Dry and Wet Mixtures
Now it’s time to combine your dry and wet ingredients! In the wet mixture bowl, add all of the dry ingredients slowly in parts.
Next up is the fun ingredient that ties it all together! Pour in 1/4 cup of Patrón XO Cafe into the mixture and fold gently – don’t worry if it looks like there are some small lumps. You can also use a whisk if necessary.
Baking Time
After you’ve mixed everything up well enough, go ahead and pour your batter into your prepared muffin tin (fill them about 3/4 full). Bake for around 15-20 minutes, or until cupcakes spring back lightly when touched.
Frosting Time
What is a cupcake without frosting? We’re topping this with chocolate tequila frosting — yum! In a mixing bowl whisk together: 3 cups confectiners’ sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1/2 cup unsalted butter until it’s just creamy.
Pour in 1-ounce coffee liqueur and 2 ounces Patrón XO Cafe Tequila. Use an electric mixer to whip everything up until you have a light and fluffy frosting.
Decorate
Once your cupcakes are cooled down, start daubing the frosting onto them until you have the perfect amount on there. To really finish off the effect, sprinkle over some lime zest, coconut flakes or even crumble an Oreo cookie on top of your frosted cupcakes — whatever you’re feeling!
These coffee tequila cupcakes are definitely not your average dessert! They definitely have a kick to them, but that just makes them even more delicious. Enjoy!
Substitutions and Variations
There are many ways you can change up the Chocolate-Coffee Tequila Cupcakes Recipe to match your taste preferences. Here are some easy substitutions and variations that you can try:
– Instead of coffee tequila, you can use regular tequila or another flavored liqueur such as Kahlua, Bailey’s Irish Cream, or Patron XO Cafe Dark Cocoa.
– For a gluten-free version, substitute the all-purpose flour with gluten-free flour mix.
– If you prefer a creamier frosting, replace the confectioner’s sugar with a mixture of mascarpone cheese and heavy cream.
– Substitute the coconut oil with vegetable oil or butter.
– For a lime twist to these cupcakes, add fresh lime zest into the chocolate frosting. You can also use lime juice for the frosting instead of coffee liqueur.
– To make them lighter in calories, use skim milk and low-fat buttermilk in place of whole milk and regular buttermilk.
– If you don’t want to use any alcohol, just skip it altogether from this recipe. Replace coffee tequila with your favorite non-alcoholic coffee syrup or coffee essence to get that same flavor profile.
Remember that substitutions may change the overall taste and texture of these cupcakes. Therefore always try to experiment accordingly with moderation to find out which works best for your palate.
Serving and Pairing
These chocolate-coffee tequila cupcakes are not only delicious but also incredibly versatile when it comes to pairing. Here are a few ideas:
For a sweet and tangy twist, pair these cupcakes with a lime frosting made by mixing confectioners’ sugar, lime juice, and some lime zest. The citrus notes will contrast nicely with the rich chocolate flavor of the cupcakes.
Alternatively, you could top these cupcakes with a coconut cream cheese frosting for a tropical twist. Simply beat some cream cheese, coconut flakes, vanilla extract and confectioners’ sugar until smooth and creamy. Spread over the cupcakes and sprinkle some toasted coconut on top for that extra crunch.
If you’re feeling indulgent, serve these cupcakes with a shot of Patrón XO Café on the side. The coffee and tequila flavors in the liquor complement the rich chocolate flavor in the cupcakes perfectly.
For a lighter pairing option, serve these cupcakes with some fresh fruit like strawberries or raspberries. These bright, juicy fruits cut through the richness of the cake and help balance out your taste buds.
No matter how you choose to serve them, one thing’s for sure: these chocolate-coffee tequila cupcakes are always a hit!
Make-Ahead, Storing and Reheating
I highly recommend making these Chocolate-Coffee Tequila Cupcakes ahead of time, as they tend to get even better with time! You can make the cupcakes a day or two in advance and store them in an airtight container at room temperature. This will not only save you time before your next event, but the flavors will have had more time to meld together resulting in a richer, more complex flavor.
For those short on time, it is also possible to make these cupcakes weeks in advance and freeze them. Simply follow the recipe as written and once the cupcakes have completely cooled, place them in an airtight container or freezer bag and store them in the freezer for up to two months. When you’re ready to serve them, allow them to thaw out at room temperature and then whip up some fresh frosting.
If you have any leftover cupcakes, they will keep for about 3-4 days in an airtight container at room temperature but they are best served fresh. If you’re reheating these cupcakes, I advise against using a microwave as this could dry out the cupcakes or make them tough. Instead, cover them lightly with foil and reheat them gently for a few minutes in a low-temperature oven (around 300 F), or until they’re heated through.
With these tips, you can easily whip up batches of delicious Chocolate-Coffee Tequila Cupcakes ahead of time or store leftovers for later enjoyment without sacrificing any of their deliciousness.
Tips for Perfect Results
Now that you have everything you need to bake the perfect batch of Chocolate-Coffee Tequila Cupcakes, let me share with you a few tips to help you achieve the best results possible.
First, make sure to properly measure all of your ingredients. Baking is a science and even small variations can affect the final product. Use measuring cups and spoons instead of estimating amounts.
Second, use room temperature ingredients. This is especially important for the eggs and butter as they will emulsify better and create a smoother batter.
Third, do not overmix the batter. Overmixing can result in dense and tough cupcakes. Mix until just combined, and if using an electric mixer, use a low speed.
Fourth, preheat your oven to the correct temperature – 350°F. An oven thermometer is a great tool to ensure your oven is calibrated correctly.
Fifth, do not overbake the cupcakes. Check them five minutes before the recommended baking time by inserting a toothpick into the center of the cupcakes. If it comes out clean with no batter or crumbs attached, they are done.
Sixth, let the cupcakes cool completely before frosting them. Otherwise, the frosting can melt and become runny.
Finally, have fun and experiment with different toppings or decorations such as shredded coconut flakes or lime zest on top of your Chocolate-Coffee Tequila Cupcakes.
By following these tips, you’ll be sure to create delicious and beautiful cupcakes every time!
Bottom Line
In conclusion, if you’re a coffee lover who also loves tequila and chocolate, then this Chocolate-Coffee Tequila Cupcake recipe is perfect for you. With its unique blend of flavors and rich texture, it’s the ultimate treat for any special occasion.
Not only is this recipe easy to follow, but it also allows for substitutions and variations to cater to your taste preferences. Whether you want to add some coconut flakes or lime juice to switch up the flavor profile, or make gluten-free adjustments, this recipe has got you covered.
So what are you waiting for? Preheat that oven to 350 degrees Fahrenheit and get started on whipping up these delicious Chocolate-Coffee Tequila Cupcakes. These cupcakes will be a hit with friends and family at any party or gathering, or simply the perfect indulgence for yourself during a cozy night in.
If you’ve got tequila-loving friends, don’t forget to share this recipe with them too. Show off your baking skills and impress them with an unforgettable dessert that’s sure to leave them wanting more. Trust me; these cupcakes are worth it.
Chocolate-Coffee Tequila Cupcakes Recipe
Ingredients
- 2 1/4 cups flour (for cake)
- 1 cup white sugar (for cake)
- 3/4 cup cocoa powder (for cake)
- 1 1/2 teaspoons baking powder (for cake)
- 1 teaspoon salt (for cake)
- 1 cup low-fat buttermilk (for cake)
- 1/4 cup coconut oil, heated until liquefied (for cake)
- 2 ounces tequila, blanco (clear, for cake)
- 1/4 cup lime juice (for cake)
- 1 cup light brown sugar, lightly packed (for cake)
- 6 ounces black coffee, cooled (for cake)
- 2 eggs, lightly beaten (for cake)
- 2 teaspoons vanilla extract (for cake)
- 1/2 cup coconut oil, heated until liquefied (for frosting)
- 2 cups confectioners' sugar (for frosting)
- 6 tablespoons skim milk (for frosting)
- 1 teaspoon vanilla bean paste (for frosting)
- 1/4 teaspoon kosher salt (for frosting)
- 1/2 cup coconut flakes (for frosting)
- 2 limes, zested (for frosting)
Instructions
- Preheat oven to 350°F Line cupcake pan with paper liners.
- Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
- In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
- Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal.
- Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
- When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and lime zest and blend on low speed until desired consistency is reached. Blend in coconut flakes by hand.
- Once cupcakes are completely cooled, top with frosting. Zest the lime peel onto the tops of the cupcakes before the frosting has a chance to set.
- Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Add Your Own Notes
Nutrition
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