Another cupcake recipe? That makes three in a row! There are a lot of birthdays in May, and there is no better way to celebrate a birthday than with cupcakes. No worries, there are about 3 more cupcake recipes coming your way in the next few days. I’m totally making up for my two-month cupcake free period.
Kim has been telling me when her birthday is more months. Luckily I can take a hint and remember that May 7 was her birthday! Baking for fellow bakers is the most fun because they appreciate and understand what goes into baking, Kim is a fellow baker and she happens to love rich, overly sweet desserts. She loved the Brownie Roll-ups.
These cupcakes are decadent! The dark chocolate cake is moist, dark, and has a tender crumb. The bits of dark and white chocolate increase the overall chocolate factor and add a great bite. These cupcakes are almost brownie-like, but must lighter. Lighter as in texture, not calorically! As American buttercream tends to be, this one is super sweet and creamy; powdered sugar certainly packs a punch.
And let’s not forget the Kahlua, all 3/4 of a cup! I’ve made my fair share of boozy cupcakes, but that’s a lot! You can definitely taste the Kahlua in the cupcakes – never a bad thing. As Kim has now discovered, it is easy to make friends on your birthday when you a bunch of delicious cupcakes to share!
One Year Ago – Homemade Slider Buns
Chocolate Kahlua Cupcakes
Adapted from How Sweet it is
Yield – 15 cupcakes
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla
1 1/8 cup flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Kahlua
4 ounces bittersweet chocolate, chopped
1/2 cup white chocolate chips
- Preheat the oven to 350 ˚F and line your cupcake tins with liners.
- Whisk together the egg and sugar until pale yellow. Whisk in the melted butter and vanilla.
- Sift together the flour, cocoa, soda, and salt. Stir into the wet ingredients.
- Whisk in the Kahlua and then fold in the chocolates.
- Use a standard size ice cream scoop to portion the batter into cupcake pans. These are rich, so keeping the cupcakes on the smaller size is best.
- Bake for 14-15 minutes or until a toothpick inserted comes out clean.
- Cool completely on a wire rack.
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups powdered sugar
1 tablespoon Kahlua
1 teaspoon vanilla extract
mini chocolate chips
- Beat the butter in the bowl of a stand mixer with the paddle attachment until light and creamy.
- Add in the powdered sugar a 1/2 cup at a time on low speed. Every so often turn the mixer to high and then scrape the bowl.
- Beat in the Kahlua and vanilla and mix until light and fluffy.
- Add the frosting to a piping bag with a star attachment and pipe on the cupcakes.
- Garnish with mini chocolate chips.