Recipe: Kahlua Cupcakes

While this isn’t the most beautiful picture on Earth these were basically inhaled on sight at the birthday party I brought them too. The batter is very thin but they cooked up just perfect, fluffy and soft cake with a nice firm, flavorful frosting that felt silky tasting. Don’t forget to let your cupcakes cool the whole way before frosting them (I didn’t and you can see the frosting got a touch melty).

Kahula Cupcakes

AuthorMab

Yields12 Servings

Ingredients
 ½ cup water, boiling
 2 tsp instant espresso powder
 ¼ cup unsweetened cocoa powder
 1 cup flour
 ½ tsp baking powder
 ½ tsp salt
 1 egg
 ¼ cup vegetable oil
 1 tsp vanilla extra
 ½ cup milk
 2 tbsp Kahula
Frosting
 4 oz cream cheese
 ¼ cup butter
 1 tsp vanilla extract
 ¼ cup Kahula
 ½ tsp instant espresso powder
 23 cups powdered sugar

Directions
1

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

2

Boil the water. Stir the 2 tsp instant espresso powder into the boiled water and set aside

3

In a large bowl, mix together well the sugar, cocoa powder, flour, baking powder, baking soda, and salt. Then Add in the egg, oil, 1 tsp vanilla, espresso water, and milk. Beat together very well for a couple of minutes, either using an electric mixer or a wooden spoon.

4

Pour the the batter into the prepared cupcake tin and bake for about 25 minutes.

5

Let the cupcakes cool and make the frosting: with an electric mixer, whip the butter and cream cheese on med-high for a couple of minutes until light and fluffy then mix in the espresso powder, Kaluha and vanilla extract, into the whipped butter-cream cheese mixture.

6

Gradually mix in the icing sugar and whip for 1-2 minutes until shiny.

7

After the cupcakes have cooled: poke holes in the top of each cupcake with a fork. Drizzle about 1/2 tsp Kahlua into the holes in each cupcake and frost.

Adapted from Better with Sugar

Ingredients

Ingredients
 ½ cup water, boiling
 2 tsp instant espresso powder
 ¼ cup unsweetened cocoa powder
 1 cup flour
 ½ tsp baking powder
 ½ tsp salt
 1 egg
 ¼ cup vegetable oil
 1 tsp vanilla extra
 ½ cup milk
 2 tbsp Kahula
Frosting
 4 oz cream cheese
 ¼ cup butter
 1 tsp vanilla extract
 ¼ cup Kahula
 ½ tsp instant espresso powder
 23 cups powdered sugar

Directions

Directions
1

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

2

Boil the water. Stir the 2 tsp instant espresso powder into the boiled water and set aside

3

In a large bowl, mix together well the sugar, cocoa powder, flour, baking powder, baking soda, and salt. Then Add in the egg, oil, 1 tsp vanilla, espresso water, and milk. Beat together very well for a couple of minutes, either using an electric mixer or a wooden spoon.

4

Pour the the batter into the prepared cupcake tin and bake for about 25 minutes.

5

Let the cupcakes cool and make the frosting: with an electric mixer, whip the butter and cream cheese on med-high for a couple of minutes until light and fluffy then mix in the espresso powder, Kaluha and vanilla extract, into the whipped butter-cream cheese mixture.

6

Gradually mix in the icing sugar and whip for 1-2 minutes until shiny.

7

After the cupcakes have cooled: poke holes in the top of each cupcake with a fork. Drizzle about 1/2 tsp Kahlua into the holes in each cupcake and frost.

Kahula Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *