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