Kahlua Chocolate Cupcakes Recipe

Introduction

These Kahlua Chocolate Cupcakes combine rich chocolate with a hint of coffee and the smooth flavor of Kahlua for a delightfully indulgent treat. Perfect for any celebration or a luxurious dessert at home, they’re sure to impress your guests.

Ingredients

• 2/3 cup all purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon espresso coffee powder
• 1/2 cup unsalted butter (softened)
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup Kahlua
• 1 cup unsalted butter (softened, for frosting)
• 2 cups powdered sugar
• 1/4 cup cocoa powder (for frosting)
• 2 tablespoons Kahlua (for frosting)
• 1/4 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F and line a muffin tin with 10 muffin liners. Set aside.
2. Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso coffee powder. Set aside.
3. Step 3: In a large bowl, whisk the softened butter and granulated sugar until creamy. Add the eggs, sour cream, milk, vanilla extract, and Kahlua, whisking until smooth.
4. Step 4: Gently fold the dry ingredients into the wet mixture using a spatula until combined. Avoid over mixing.
5. Step 5: Divide the batter evenly among the muffin liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Step 6: For the frosting, beat the softened butter, powdered sugar, cocoa powder, Kahlua, and heavy cream on medium-high speed for 2-3 minutes until smooth and fluffy.
7. Step 7: Once the cupcakes are completely cooled, pipe or spread the Kahlua chocolate frosting on top using a piping tip or spatula.

Tips & Variations

• Use freshly brewed espresso powder for a stronger coffee flavor that enhances the chocolate.
• For a non-alcoholic version, replace Kahlua with additional vanilla extract or coffee extract.
• Chill the frosting briefly if it becomes too soft for piping.
• Sprinkle a pinch of flaky sea salt on top of the frosting to balance sweetness.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days and allow to come to room temperature before serving. The frosting may firm up in the fridge; gently soften by warming slightly or letting sit at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving for the best texture and flavor.

Can I substitute the sour cream?

You can substitute sour cream with plain Greek yogurt or full-fat yogurt without affecting the texture much, but it adds a slight tanginess to the cupcakes.

Kahlua Chocolate Cupcakes Recipe

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4.6 from 90 reviews

These Kahlua Chocolate Cupcakes combine rich cocoa and smooth espresso flavors with a splash of Kahlua for a delightful adult treat. Moist and tender cupcakes are topped with a luscious Kahlua-infused chocolate buttercream frosting, perfect for parties or special occasions.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 45 minutes
• Yield: 10 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 2/3 cup all purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon espresso coffee powder
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup Kahlua

Frosting

• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 tablespoons Kahlua
• 1/4 cup heavy cream

Instructions

1. Preheat oven and prepare muffin tin. Set your oven to 350°F and line a muffin tin with 10 muffin liners, setting it aside for later use.
2. Mix dry ingredients. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso coffee powder. Set aside this dry mixture.
3. Whisk wet ingredients. In a separate large bowl, use a mixer or whisk to cream the softened butter and granulated sugar until combined. Then add the eggs, sour cream, milk, vanilla extract, and Kahlua, whisking until you achieve a smooth, consistent batter.
4. Combine wet and dry ingredients. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until smooth to avoid over mixing the batter.
5. Fill muffin liners and bake. Divide the cupcake batter evenly among the 10 liners. Bake at 350°F for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the frosting. Using a hand or stand mixer, beat together softened butter, powdered sugar, cocoa powder, Kahlua, and heavy cream on medium to high speed for 2 to 3 minutes until the frosting is light and fluffy.
7. Frost the cooled cupcakes. Once the cupcakes have fully cooled, pipe the Kahlua chocolate frosting on top using a piping tip for a decorative finish.

Notes

• Do not overmix the batter to keep cupcakes tender.
• Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
• If you prefer a stronger coffee flavor, increase espresso powder slightly.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For a non-alcoholic version, substitute Kahlua with coffee extract or coffee syrup.

Keywords: Kahlua, chocolate cupcakes, espresso, coffee cupcakes, chocolate frosting, adult dessert, party cupcakes, moist cupcakes