A rich flavorful cupcake that will have any coffee lover swooning!

Kahlúa Cupcakes with Mocha Buttercream Frosting
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8-10 Cupcakes
- Difficulty Level Intermediate
Recipe Rating
- (0 /5)
- 0 ratings
Ingredients
- Cupcakes:
- 2/3 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon of Espresso powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1/4 cup c
- Kahlúa Buttercream Frosting:
- 1 cup unsalted butter, room temperature
- 2 cups confectioners sugar
- 1/4 cup cocoa powder
- 1/4 cup heavy cream
- 2 or 3 tablespoons Kahlúa
- *Optional Chocolate Covered Espresso beans or plain roasted coffee beansfor garnish
- *Cocoa powder for dusting
Instructions
- Cupcakes:
- Preheat your oven to 350° and line a muffin pan with paper liners. Set aside.
- Sift all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso coffee powder together in medium bowl, set aside.
- In large mixing bowl beat together softened butter and granulated sugar until incorporated.
- Add eggs, sour cream, milk, and vanilla extract, and Kahlúa, beat lightly until smooth consistency.
- Slowly add dry ingredients into the wet mixture. Using a spatula, fold it together just until smooth. Important to not over mix.
- Divide batter into prepared cupcake pan.
- Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. Remove from oven to cool off for about 10 minutes then place cupcakes to cool completely on wire rack.
- Kahlúa Buttercream Frosting:
- In the bowl of a stand mixer or if using a hand mixer, beat softened butter, powdered sugar, cocoa powder, 2 tablespoons of the Kahlúa, and heavy cream together on a medium/high speed for about 2-3 minutes until softened. You may have to add a few drops more of Kahlúa if frosting is too stiff
- Finish Cupcakes:
- After cupcakes are completely cooled, using a star tip pipe frosting onto cupcakes. Dust with cocoa powder and a chocolate cover espresso bean.
- Serve or store in tightly covered container up to three or four days.
- Recipe Type : Cakes & Cupcakes
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