Chocolate-Coffee Tequila Cupcakes Recipe

Name: Chocolate-Coffee Tequila Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 350u00b0F. Line cupcake pan with paper liners.
2
Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside.
3
In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine.
4
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.
5
Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes.
6
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.
7
Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
8
Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).

1963

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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), and more.

Yes, Chocolate-Coffee Tequila Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Coffee Tequila Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions