Kahlua cupcakes
February 27 is National Kahlua Day and this recipe is also being featured on the Today Show on Today.com! While I’m not much of a drinker I LOVE the taste of Kahlua. Anything coffee is hard for me to resist!
Kahlua is a Mexican coffee flavored liqueur and it adds so much flavor to baking. Kahlua combined with chocolate and coffee is what makes these cupcakes decadent and delicious. I made these into minis because who doesn’t want a shot of cupcake?
Kahlua cupcake ingredients:
3/4 cup (1-1/2 sticks) unsalted butter
2 cups sugar
2 eggs
1-1/2 Tablespoons Kahlua
2 cups cake flour
1/2 cup cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup buttermilk
1/4 cup coffee
Kahlua frosting ingredients:
1 cup (2 sticks) unsalted butter, softened
2-1/2 Tablespoons Kahlua
1/2 teaspoon vanilla
5 cups powdered sugar
1/2 cup cocoa powder
1-2 Tablespoons milk (as needed)
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a bowl whisk together the cake flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar. Add the eggs and Kahlua and mix well.
Alternate the flour mixture with the buttermilk and coffee.
Spoon the batter into prepped liners. For regular sized cupcakes bake 14-16 minutes, and for mini cupcakes bake for 10 minutes depending on your oven. Let cool on a wire rack.
For the Kahlua frosting, in the bowl of an electric mixer mix the butter with the Kahlua and vanilla. Slowly add the powdered sugar and cocoa powder. Mix until light and fluffy. Add a little of the milk at a time to get the right consistency. Turn the mixer up to high and beat well.
Frost on cooled cupcakes and serve!
