Coffee and Chocolate…one of the greatest flavor combos of all time. I love coffee and I loveee chocolate, so the only thing that I think to make it even better is to add a little Tequila in the mix. And the results are amazing!! Introducing our Cafe Patron Chocolate Cupcakes!!

A couple of years ago, (before I went gluten free) my sister asked me to make these cupcakes for a friend. He loved Cafe Patron so we added some to the cake batter, drizzled some on the cake and added it to the frosting. It was Patron everywhere, but the result was a delicious Chocolate Coffee Cake that was so decadent. It was a big hit and it slowly became a best seller! Everyone wanted to order it and truth be told it’s one of my favourite cakes.

So when a friend gave me a bottle of Cafe Patron, I said I have to remake this cake gluten free! So here we are, and just in time for an added dessert for your Cinco de Mayo celebrations. These cupcakes are moist, rich and sure to please all those chocolate and coffee lovers.

Here’s the recipe:

GLUTEN FREE PATRON CUPCAKES

INGREDIENTS:

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup cocoa
• 1/2 cup hot water
• 1 1/4 cup GF 1:1 flour (Bob’s Red Mill 1:1 works great)
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch Salt
• 2 XL eggs
• 1/2 tsp Vanilla
• 3 tbsps cup Cafe Patron + extra for drizzling
• 1tsp coffee granules
• 1 tsp Xanthan Gum (unless your blend already has gum)

Frosting:

• 1/2 cup butter
• 1 3/4 cups Icing Sugar
• 1/4 Cup Cocoa
• 1/2 tsp Vanilla
• 2 tbsps Cafe Patron

DIRECTIONS:

1. Preheat oven to 350°F. Line three 6 cup cupcake pans with liners and set aside. (18 in total)
2. In a bowl or glass measuring cup mix together 1/2 cup cocoa with 1/2 cup boiling water until well combined then set aside to cool.
3. Next in another bowl sift together the flour, baking soda, baking powder, salt and coffee granules together.
4. In the bowl of a stand mixer using a paddle hook, blend together sugar and butter until light and fluffy. Add the egg mixing to combine, then add vanilla.
5. Once the eggs and butter mixture are well combined, add the dried ingredients alternately with the cocoa mixture. Starting with the flour and ending with the flour.
6. Finally add the Patron and whisk until mixed in.
7. Fill the cupcake pans about 3/4 way with batter and bake for about 25 – 30 minutes until a toothpick stuck through the center comes out clean.
8. Once the cupcakes are done, remove from pan and using a toothpick stick the cakes then drizzle with additional patron and let cool.

TIME FOR THE FROSTING!

1. In the bowl of a stand mixer, add 1/3 cup softened butter and mix to incorporate air.
2. On low, add the icing sugar slowly, in two parts while mixing to blend together. Next add the cocoa and mix again to incorporate both into each other.
3. Finally add the patron and whisk for about 2 minutes until light and fluffy.
4. If the frosting is too thick, simply add a little more patron or milk 1tsp at a time until desire consistency is reached. If it’s too thin add some more Icing Sugar. Add to your cupcakes and enjoy!!