Name: Kahlua Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons canola oil or coconut oil (Adds moisture and richness to the cupcakes.); 1 stick unsalted butter (Essential for flavor and texture.); 3 ounces semi-sweet chocolate (chopped, provides a deeper chocolate flavor.); 1 teaspoon instant espresso powder (Enhances the chocolate flavor.); 3/4 cup all-purpose flour (plus 2 tablespoons, the backbone of the cupcake structure.); 1/2 teaspoon baking soda (Helps the cupcakes rise.); 1 teaspoon baking powder (Works in conjunction with baking soda for a fluffy texture.); 1/2 cup unsweetened cocoa powder (sifted, for that rich chocolate taste.); 1/2 teaspoon salt (Balances the sweetness.); 1/4 teaspoon ground cinnamon (Adds warmth and depth.); 3/4 cup granulated sugar (Sweetness and moisture.); 1/4 cup light brown sugar (packed, enhances moisture and adds a slight caramel flavor.); 2 large eggs (+ 1 large egg yolk, at room temperature, provides richness and stability.); 1 teaspoon vanilla (Essential for flavor.); 2 tablespoons Kahlua (The star of the show!); 1/2 cup full-fat sour cream (at room temperature, ensures moist, tender cupcakes.); 1/2 cup hot coffee (Deepens the chocolate flavor.); 1 stick unsalted butter (for the frosting, adds creaminess.); 3 cups confectioners’ sugar (sifted, sweetens the frosting.); 3/4 cup unsweetened cocoa powder (for chocolatey frosting.); 2 tablespoons Kahlua (to flavor the frosting.); 3 tablespoons whole milk or half and half (adjusts the frosting consistency.); 1/4 teaspoon salt (balances the sweetness in frosting.); 1 teaspoon vanilla (enhances the frosting flavor.); 4 ounces bittersweet chocolate (chopped into small pieces, for the ganache topping.); 1/2 cup heavy whipping cream (creates a luscious ganache.); 2 teaspoons Kahlua (for that extra kick in the ganache.)

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Indulging in a rich chocolate cupcake is often a delightful experience, but when you add a splash of Kahlua, it becomes something truly extraordinary. These Kahlua Chocolate Cupcakes are not just your average dessert; they are a symphony of flavors that dance on your palate. With a moist and tender texture, combined with the deep, comforting notes of coffee and chocolate, these cupcakes are perfect for any occasion—be it a birthday, a cozy gathering, or just a sweet treat for yourself. Let’s dive into this delectable recipe that will have everyone asking for seconds!

Why This Kahlua Chocolate Cupcakes Stands Out

What makes these Kahlua Chocolate Cupcakes truly special is the harmonious blend of ingredients that create a rich, decadent flavor profile. The addition of Kahlua, a coffee-flavored liqueur, enhances the chocolate and brings a subtle warmth to the cupcakes. The use of fresh espresso powder intensifies the chocolatey goodness, while the light touch of cinnamon adds an unexpected twist. Topped with a creamy Kahlua-infused frosting and a drizzle of bittersweet chocolate ganache, these cupcakes are a feast for both the eyes and the taste buds. Each bite is a perfect balance of sweetness and depth, making these cupcakes a standout dessert that is sure to impress.

Ingredient Rundown

2 tablespoons canola oil or coconut oil: Adds moisture and richness to the cupcakes.
1 stick (4 ounces) unsalted butter: Essential for flavor and texture.
3 ounces semi-sweet chocolate, chopped: Provides a deeper chocolate flavor.
1 teaspoon instant espresso powder: Enhances the chocolate flavor.
3/4 cup plus 2 tablespoons all-purpose flour: The backbone of the cupcake structure.
1/2 teaspoon baking soda: Helps the cupcakes rise.
1 teaspoon baking powder: Works in conjunction with baking soda for a fluffy texture.
1/2 cup unsweetened cocoa powder, sifted: For that rich chocolate taste.
1/2 teaspoon salt: Balances the sweetness.
1/4 teaspoon ground cinnamon: Adds warmth and depth.
3/4 cup granulated sugar: Sweetness and moisture.
1/4 cup light brown sugar, packed: Enhances moisture and adds a slight caramel flavor.
2 large eggs + 1 large egg yolk, at room temperature: Provides richness and stability.
1 teaspoon vanilla: Essential for flavor.
2 tablespoons Kahlua: The star of the show!
1/2 cup full-fat sour cream, at room temperature: Ensures moist, tender cupcakes.
1/2 cup hot coffee: Deepens the chocolate flavor.
1 stick unsalted butter: For the frosting, adds creaminess.
3 cups confectioners’ sugar, sifted: Sweetens the frosting.
3/4 cup unsweetened cocoa powder: For chocolatey frosting.
2 tablespoons Kahlua: To flavor the frosting.
3 tablespoons whole milk or half and half: Adjusts the frosting consistency.
1/4 teaspoon salt: Balances the sweetness in frosting.
1 teaspoon vanilla: Enhances the frosting flavor.
4 ounces bittersweet chocolate, chopped into small pieces: For the ganache topping.
1/2 cup heavy whipping cream: Creates a luscious ganache.
2 teaspoons Kahlua: For that extra kick in the ganache.

Must-Have Equipment

Muffin tin: For baking the cupcakes.
Cupcake liners: To keep your cupcakes neat and easy to serve.
Mixing bowls: For combining your ingredients.
Electric mixer: For effortless mixing of the batter and frosting.
Rubber spatula: For scraping down the sides of the bowl.
Double boiler or microwave-safe bowl: For melting chocolate.
Whisk: For mixing dry ingredients.
Cooling rack: To cool the cupcakes before frosting.

From Start to Finish: Kahlua Chocolate Cupcakes

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they are evenly spaced.

Step 2: Melt the Chocolate

In a double boiler or microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. Melt over low heat or in short bursts in the microwave, stirring until smooth. Remove from heat and let it cool slightly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cocoa powder, salt, and cinnamon. This helps ensure even distribution of the leavening agents and cocoa.

Step 4: Mix the Wet Ingredients

In the bowl of an electric mixer, combine the granulated sugar, brown sugar, canola oil (or coconut oil), and the melted chocolate mixture. Beat until well combined. Add the eggs, egg yolk, vanilla, Kahlua, and sour cream. Mix until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with hot coffee. Start and finish with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack.

Step 7: Prepare the Frosting

In a mixing bowl, beat the unsalted butter until creamy. Gradually add the confectioners’ sugar and cocoa powder, mixing until combined. Add the Kahlua, milk or half and half, salt, and vanilla. Beat until smooth and fluffy.

Step 8: Make the Ganache

In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Remove from heat and add the chopped bittersweet chocolate and Kahlua. Let it sit for a minute, then stir until smooth.

Step 9: Frost the Cupcakes

Once the cupcakes are completely cool, frost them with the Kahlua frosting using a piping bag or a knife. Drizzle the chocolate ganache over the frosted cupcakes for an extra touch of indulgence.

Step 10: Serve and Enjoy

Serve your Kahlua Chocolate Cupcakes with a side of coffee or milk, and watch as everyone devours them with delight!

Warm & Cool Weather Spins

Warm weather: Serve these cupcakes chilled for a refreshing treat. Store them in the refrigerator after frosting.
Cool weather: Enjoy them warm from the oven, possibly with a scoop of vanilla ice cream for a comforting dessert.

Troubles You Can Avoid

Be careful not to overmix the batter, as this can lead to dense cupcakes.
Ensure all your ingredients are at room temperature for the best results.
Don’t skip the cooling time; frosting warm cupcakes can cause the frosting to melt.
If the ganache is too thick, add more cream gradually until you reach the desired consistency.

Storing, Freezing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
For longer storage, freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting.
To reheat, warm in the microwave for 10-15 seconds or until just warm.

See You at the Table

With their rich chocolate flavor, a hint of coffee, and a velvety frosting, these Kahlua Chocolate Cupcakes are bound to be a hit at your next gathering. The combination of textures and flavors will leave your guests in awe, and they may even ask for the recipe! Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to bring joy and satisfaction to any dessert table. So gather your ingredients, preheat your oven, and let the sweet aroma of Kahlua Chocolate Cupcakes fill your kitchen. Happy baking!