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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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/kahlua-chocolate-cupcakes-recipe/