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Chocolate Kahlua Cupcakes
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| Ingredients: For the cupcakes: | |
| ¾ cup | unsweetened cocoa powder |
| 1 tbsp. | instant espresso 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 water |
| ¾ cup | buttermilk |
| 3 tbsp. | vegetable oil |
| 1 tsp. | vanilla extract |
| For brushing the cupcakes: Kahlua liqueur For the frosting: | |
| 12 tbsp. (3/4 cup) | unsalted butter, at room temperature |
| 4 - 6 cups confectioners’ sugar, sifted | |
| 8 tbsp. | Kahlua liqueur |
| 2 tbsp. | heavy cream |
Directions:
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, espresso powder, 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. 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. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream until well blended Mix in the confectioners’ sugar 1 cup at a time until desired consistency (light and fluffy). Frost cooled cupcakes as desired.
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