Mexican Car-Tel Bomb Cupcakes Recipe

Name: Mexican Car-Tel Bomb Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcake; 1 cup dark beer, Negro Modelo is a good Mexican dark beer; 1 cup unsalted butter, at room temperature; 3/4 cup Dutch-processed cocoa powder; 2 cups all-purpose flour; 2 cups granulated sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 2 eggs; 2/3 cup sour cream; Ganache; 8 ounces bittersweet chocolate (chili infused if available); 2/3 cup heavy cream; 2 tablespoons butter, at room temperature; 2 teaspoons tequila; Frosting; 1 cup unsalted butter, at room temperature; 2 1/2 cups powdered sugar; 3 tablespoons Kahlua

Servings: persons

Cupcake
1 cup dark beer, Negro Modelo is a good Mexican dark beer
1 cup unsalted butter, at room temperature
3/4 cup Dutch-processed cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream
Ganache
8 ounces bittersweet chocolate (chili infused if available)
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons tequila
Frosting
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
3 tablespoons Kahlua

1
To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the beer and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2
Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the beer-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3
To Make the Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and tequila and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4
To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. NOTE: just spoon the stuff in, no need to create more work :).
5
To Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. NOTE: I don't have a stand mixer, my regular hand mixer worked just fine. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Kaluha, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6
Using your favorite decorating tip, or an offset spatula, frost the cupcakes.

2391

kcal

Calories

145

Fat

269

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: Cupcake, 1 cup dark beer, Negro Modelo is a good Mexican dark beer, 1 cup unsalted butter, at room temperature, 3/4 cup Dutch-processed cocoa powder, and more.

Yes, Mexican Car-Tel Bomb 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!

Mexican Car-Tel Bomb Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions