Patrón XO Cafe Cupcakes

Tequila is a wonderful spirit. It’s clean and versatile and some say that it’s the least likely to create a hang over, if heavily consumed. So now – imagine a smooth, rich coffee flavored tequila liqueur.




  • 2 oz dark hard chocolate chopped in fine pieces
  • 1/4 c milk, mixed with buttermilk
  • 1/2 c buttermilk, mixed with milk
  • 2 tbsp. Patrón XO Cafe liqueur, plus more for drizzling
  • 1 tsp. vanilla
  • 2 beaten eggs
  • 1/4 c room temperature butter
  • 3/4 c sugar
  • 1/8 tsp. salt
  • 1 tsp. baking soda
  • 1/2 c unsweetened cocoa
  • 1 c sifted all-purpose flour

Patrón XO Cafe Buttercream

  • 2 c sugar
  • 8 egg whites
  • 3 sticks butter, room temperature
  • 2 1/2 tbsp. of Patrón XO Cafe Liqueur
  • 1 1/2 tbsp. cooled espresso



  1. In a medium mixing bowl. Cream sugar and butter together with a mixer at low to medium speed (approximately 2-3 minutes). Add beaten eggs and blend.
  2. Preheat oven to 350. Prepare muffin tins with paper liners or baking spray.
  3. In a large mixing bowl combine flour, cocoa, baking soda and salt. Blend together. In a medium mixing bowl. Cream sugar and butter together with a mixer at low to medium speed (approximately 2-3 minutes). Add beaten eggs and blend.
  4. Blend vanilla and Patrón XO Cafe and combine with half of creamed ingredients and half of the mixed dry ingredients. Add part of buttermilk/milk mixture and blend. Continue with remaining half of each into batter. Lastly fold in chopped chocolate.
  5. Bake for about 20-25 minutes (less/more depending upon the size of cupcake).
  6. Remove from oven and allow to cook. Poke holes on the top of each cupcake and using a silicone brush, glaze the top of the perforated cupcakes with Patrón XO Cafe Liqueur to infuse with liqueur.


  1. To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
  2. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes). Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together. Add the espresso and 1 Tablespoon of the Patrón XO Cafe. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.
  3. Frost the cooled cupcakes with the butter cream as desired (we used a piping bag). Garnish with a dusting of cocoa and a piece of chocolate. Just for fun, we also added a tequila filled, chocolate bottle. These are fun as dessert toppers, or a fun way to serve as an after dinner cordial. They can usually be found during the holidays, or ordered online. Don’t worry if you can’t find the exact brand of tequila filled chocolate bottle, it’s merely for presentation and to represent the type of spirit contained within.


Created By | Pepper Weinglass