Best Chocolate Coffee Tequila Cupcakes Recipes
MEXICAN CHOCOLATE CUPCAKES
Being a big fan of Mexican hot chocolate, I just love the slight accent flavor of cinnamon in chocolate. This recipe for chocolate cake evolved with experimentation as I figured out how to achieve a light fluffy cake and infused it with a hint of coffee and cinnamon. Coffee enhances the flavor of cocoa powder, resulting in a more chocolaty cake. Cocoa powder is bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in the batter will help these cocoa flavors stand out even more than they would on their own. Cinnamon adds another layer of richness that complements the underlying spice flavors in cocoa. Add a dollop of blackberry preserves in the center of the cupcakes.
Provided by Erin Brocklehurst
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
- Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
- Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
- Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 86 g, Cholesterol 68.2 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 292.2 mg, Sugar 69.8 g
TEQUILA CUPCAKES
"Adult" cupcakes that taste different, in a good way; try them with lime icing and sour gummy worms! They taste especially good after you've finished off the extra tequila ;)
Provided by selfmadegirl
Categories Dessert
Time 32m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, and line muffin tin.
- Mix wet and dry ingredients seperately, then together.
- Fill cupcake liners and bake for about 22 minutes.
Nutrition Facts : Calories 101, Fat 4.7, SaturatedFat 0.4, Cholesterol 0.4, Sodium 150.7, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 2.3
CHOCOLATE-COFFEE TEQUILA CUPCAKES
The amount of liquid in the batter - plus tequila that will need to evaporate - means that these will take longer to fully cook than most cupcakes. But, I believe, they're worth the wait.
Provided by Late Night Gourmet
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- 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 blend on low speed until desired consistency is reached.
- Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
- Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Nutrition Facts : Calories 235.2, Fat 8.3, SaturatedFat 6.8, Cholesterol 16, Sodium 171.9, Carbohydrate 39.8, Fiber 1.4, Sugar 28.3, Protein 2.9
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