Bake 15-20 minutes; until centers are set and a toothpick comes out clean. (Mine took 18 minutes.) Cool completely on wire racks. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your filling / frosting!)

Meanwhile, make your ganache. Place chocolate chips in a heat-proof bowl. Add whipping cream and microwave in 30-second intervals on 50% power; stirring in between until fully melted and smooth. Stir in tequila. Chill until thick enough to transfer to cupcakes (though it's the easiest to work with if it's not solidified completely).

Once the cupcakes have cooled, core them - you can use a cupcake corer, the back end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you! Fill cupcake cores with ganache filling - this can be done with a piping bag or a spoon.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with tequila and lemon/lime extracts until frosting reaches a pipeable consistency. Add salt and beat until well combined.

Pipe a rim of light yellow/green frosting on top of each cupcake, making the frosting a little bit thicker around the edge. Add rock candy 'salt rims' to the edge frosting (if desired; I liked the look but I know not everyone likes rock candy).

Microwave reserved 1/2 cup reserved frosting a few seconds at a time, until it's just melted but not hot. Transfer to a piping bag or squeeze bottle. Pipe melted frosting into the center of each cupcake.

Add a lime wedge and drink umbrella to as many of your cupcakes as you'd like - annnd you're done! Cheers - enjoy!