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Kahlua Chocolate Cupcakes Recipe

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4.9 from 101 reviews

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.

Ingredients

Scale

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

  1. 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.
  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 this dry mix aside.
  3. 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.
  4. 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.
  5. Fill muffin liners: Evenly divide the batter into the 10 muffin liners in the muffin tin, filling each about three-quarters full.
  6. 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.
  7. 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.
  8. 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

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