These cupcakes were another Birthday treat for a coworker. I’ve made them once before and they are SO spectacular! The chocolate and Kahlua combo with a hint of coffee makes for an amazing flavor profile. I wanted to eat all of these by myself, but then remembered it wasn’t my Birthday and I had to share.
One thing to note – if you’re not used to making cake from scratch, this cake batter might seem too watery and thin. I thought it was odd myself, so I actually baked a test cupcake just to make sure! However, the result is perfect and moist and SO much better than a box mix. (and not much harder to make!)
Chocolate Cupcakes with Kahlua Buttercream Frosting
For the cupcakes:
3/4 cup unsweetened cocoa powder
1 Tbsp instant coffee
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract
For the frosting:
12 Tbsp unsalted butter, softened
4 cups confectioners’ sugar
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, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, 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. Allow them 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.
Source: Slightly adapted from my favorite cupcake maker, Annie’s Eats