Sunday, September 19, 2010

Chocolate Kahlua Cupcakes

It has been an extremely long time since I posted last. Between my birthday, vacation, and work in general I have not had time to sit down and post about my latest food adventures. Also, I have been taking a cake decorating class (which I will post about once the class is over) and learning all these new tricks! It has been extremely fun, and my friends and family have all benefited from all the extra baked goods and frosting! :D
Anyways, these cupcakes were actually made while visiting my good friend Rachel and her family. My husband, daughter and I traveled about 4 hours to visit her house over Labor Day weekend. Rachel's hubby was having his birthday the following week, and to celebrate her this birthday a little early, I asked what his favorite dessert was. Well, he was quick to say “anything chocolate!”, and when I threw this cupcake as an idea, he loved it! So with the decision made, my friend and I made these cupcakes, which turned out just divine! My only change to the original recipe from Annie’s Eats is that we used brewed coffee instead of the instant espresso powder called for in the recipe. Hope you enjoy it as much as we did!

Chocolate Kahlua Cupcakes
Yields 24 cupcakes

For the cupcakes:
¾ cup unsweetened cocoa powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm brewed coffee (or ¾ cup warm water with 1 Tbsp instant coffee)
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract

For brushing the cupcakes:
Kahlua liqueur

For the frosting:
12 tbsp. unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
7-8 tbsp. Kahlua liqueur
2 tbsp. heavy cream

To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl combine the cocoa powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm brewed coffee, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack.  Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm.  Allow to cool completely.

To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.  Mix in the confectioners' sugar until incorporated.  Add in the Kahlua and beat on medium speed until well blended.  Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy.  Frost cooled cupcakes as desired.

Adapted from Annie’s Eats

1 comment:

  1. I love adding a bit of alcohol to my desserts! These look scrumptious! I made kahlua brownies a few months ago, and they also turned out great. I can't wait to hear more about your cake decorating class!