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Homemade Kahlua Chocolate Cupcakes photo

Kahlua Chocolate Cupcakes

These Kahlua Chocolate Cupcakes are a rich delight! A perfect blend of chocolate and coffee flavors that everyone will love.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 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.
For the Frosting:
  • 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.
For the Ganache:
  • 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.

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Double boiler or microwave-safe bowl
  • Whisk
  • Cooling rack

Method
 

From Start to Finish:
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners, ensuring they are evenly spaced.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve your Kahlua Chocolate Cupcakes with a side of coffee or milk, and watch as everyone devours them with delight!

Notes

  • 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.