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."
photo by Late Night Gourmet
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
24
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)
directions
- 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).
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RECIPE SUBMITTED BY
Late Night Gourmet
Harrison Township, Michigan
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited.
I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe.
I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
