Kahlua Chocolate Cupcakes Recipe
Introduction
These Kahlua Chocolate Cupcakes are rich, moist, and infused with a bold coffee and coffee liqueur flavor. Topped with a luscious Kahlua chocolate frosting, they make a decadent treat perfect for any special occasion or a delightful everyday indulgence.
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 (for batter)
- 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
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 liners. Set aside.
- Step 2: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso coffee powder. Set aside.
- Step 3: In a large bowl, whisk the softened butter and granulated sugar until fluffy. Add eggs, sour cream, milk, vanilla extract, and Kahlua, whisking until smooth.
- Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined; avoid overmixing.
- 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. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Step 6: For the frosting, beat the softened butter, powdered sugar, cocoa powder, Kahlua, and heavy cream together on medium-high speed for 2-3 minutes until light and fluffy.
- Step 7: Once cupcakes are completely cooled, pipe the Kahlua chocolate frosting on top using a piping tip of your choice. Serve and enjoy!
Tips & Variations
- Use decaf espresso powder if you want the coffee flavor without the caffeine.
- For a stronger Kahlua taste, add an extra tablespoon to the frosting but reduce heavy cream slightly to maintain consistency.
- Swap sour cream with Greek yogurt for a tangy twist and a bit more moisture.
- Decorate with chocolate shavings or espresso beans for an elegant presentation.
Storage
Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 2 months. Thaw frozen cupcakes at room temperature before frosting. Refrigerated cupcakes should be brought back to room temperature before serving for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I omit the Kahlua for a non-alcoholic version?
Yes, you can replace Kahlua with coffee or coffee-flavored syrup to maintain the rich flavor without the alcohol.
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day ahead and store them properly; frost them just before serving for the freshest taste and appearance.
PrintKahlua Chocolate Cupcakes Recipe
Delight in these rich Kahlua Chocolate Cupcakes featuring a moist chocolate base infused with espresso and Kahlua, topped with a luscious Kahlua chocolate buttercream frosting. Perfect for dessert lovers seeking a boozy twist on classic chocolate cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcake Batter
- 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
Kahlua Chocolate Frosting
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tablespoons Kahlua
- 1/4 cup heavy cream
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with 10 muffin liners. Set aside to get ready for the batter.
- 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 this dry mix aside.
- Cream wet ingredients: In a large mixing bowl, whisk the softened butter and granulated sugar until light and fluffy. Then add eggs, sour cream, whole milk, vanilla extract, and Kahlua, whisking until the mixture is smooth and combined.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold the batter until just smooth, careful not to over mix to maintain cupcake tenderness.
- Fill muffin liners: Evenly divide the batter into the 10 muffin liners in the muffin tin, filling each about three-quarters full.
- Bake the cupcakes: Bake in the preheated oven at 350°F 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 fully cool.
- Make the frosting: Using a hand or stand mixer, beat together the softened butter, powdered sugar, cocoa powder, Kahlua, and heavy cream on medium-high speed for 2-3 minutes until light and fluffy.
- Frost the cupcakes: Once the cupcakes have completely cooled, pipe or spread the Kahlua chocolate frosting on top using your preferred tip or spatula technique.
Notes
- Do not over mix the batter to keep the cupcakes tender.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Espresso coffee powder enhances the chocolate flavor without making the cupcakes taste like coffee.
- The Kahlua in both batter and frosting adds a subtle, rich coffee-liqueur flavor—adjust amount to preference.
- Store frosted cupcakes in an airtight container refrigerated for up to 3 days.
Keywords: Kahlua chocolate cupcakes, chocolate cupcakes with Kahlua, espresso chocolate cupcakes, boozy cupcakes, chocolate buttercream frosting
