Mexican Hot Chocolate Cupcakes with Tequila Buttercream

AuthorZoeCategory, DifficultyBeginner
Yields16 Servings
Prep Time25 minsCook Time25 minsTotal Time50 mins
Cupcakes
 2 cups Flour
 2 cups White Sugar
 1 cup Cocoa Powder
 1 ¾ tsp Baking Soda
 1 ½ tsp Baking Powder
 1 ½ tsp Sea Salt
 1 tsp Cinnamon
 1 tsp Cayenne Pepper
 2 Eggs
 ¾ cup Vegetable Oil
 1 cup Milk
 2 tsp Vanilla Extract
 1 cup Boiling Water
Tequila Buttercream
 1 cup Butter, Softened
 4 ½ cups Powdered Sugar
 3 tbsp Tequila
Cupcakes
1

Preheat oven to 350F. Prepare a muffin tin with paper cupcake wrappers or silicon wrappers.

2

Combine sugar, eggs, oil, vanilla and milk. Beat together. Combine all dry ingredients in a separate bowl.

3

Combine all other dry ingredients in a separate bowl. Add dry ingredient to wet and beat to combine. Slowly add the boiling water and mix until smooth.

4

Using an ice cream scoop, add batter to muffin tin lined with cupcake liners. Only fill each cup ¾ of the way.

5

Bake for 15-18 minutes or until a cake tester comes out clean. Allow the cupcakes to cool.

Tequila Buttercream
6

Beat together butter and sugar until smooth and creamy with a hand mixer. Stir in tequila and fold it into the butter cream with a soft spatula.

7

Add the butter cream to a piping bag. Frost cupcakes, garnish with a chili pepper slice and sea salt.

Ingredients

Cupcakes
 2 cups Flour
 2 cups White Sugar
 1 cup Cocoa Powder
 1 ¾ tsp Baking Soda
 1 ½ tsp Baking Powder
 1 ½ tsp Sea Salt
 1 tsp Cinnamon
 1 tsp Cayenne Pepper
 2 Eggs
 ¾ cup Vegetable Oil
 1 cup Milk
 2 tsp Vanilla Extract
 1 cup Boiling Water
Tequila Buttercream
 1 cup Butter, Softened
 4 ½ cups Powdered Sugar
 3 tbsp Tequila

Directions

Cupcakes
1

Preheat oven to 350F. Prepare a muffin tin with paper cupcake wrappers or silicon wrappers.

2

Combine sugar, eggs, oil, vanilla and milk. Beat together. Combine all dry ingredients in a separate bowl.

3

Combine all other dry ingredients in a separate bowl. Add dry ingredient to wet and beat to combine. Slowly add the boiling water and mix until smooth.

4

Using an ice cream scoop, add batter to muffin tin lined with cupcake liners. Only fill each cup ¾ of the way.

5

Bake for 15-18 minutes or until a cake tester comes out clean. Allow the cupcakes to cool.

Tequila Buttercream
6

Beat together butter and sugar until smooth and creamy with a hand mixer. Stir in tequila and fold it into the butter cream with a soft spatula.

7

Add the butter cream to a piping bag. Frost cupcakes, garnish with a chili pepper slice and sea salt.

Mexican Hot Chocolate Cupcakes with Tequila Buttercream
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