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Kahlúa Cupcakes

This Kahlúa Cupcakes recipe is a sophisticated and incredibly delicious treat that combines the rich flavors of chocolate and coffee with a boozy kick of Kahlúa liqueur

Ingredients

Scale

For the cupcakes

  • 1 box Devil’s Food Cake
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup strongly brewed coffee
  • 1/4 cup Kahlúa

For the ganache

  • 2 cups chocolate chips
  • 3/4 cup heavy cream
  • 1/4 cup Kahlúa
  • Pinch of kosher salt

For the frosting

  • 1 1/2 cups (3 sticks) butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream, plus more, if necessary
  • 1 Tbsp. Kahlúa
  • 1 tsp. pure vanilla extract
  • Chocolate sprinkles
  • Gold sprinkles

Instructions

  1. Make cupcakes: Preheat oven to 350° and line 2 cupcake pans with cupcake liners. In a large bowl, whisk together cake mix, eggs, oil, coffee, and Kahlúa. Fill each cup about ¾ full and bake until a toothpick inserted into middle of each cupcake comes out clean, about 25 minutes. Let cool.
  2. Meanwhile, make ganache filling: Place chocolate chips in a medium heat-safe bowl. In a small saucepan over medium heat, heat heavy cream until it bubbles. Pour cream over chocolate chips and let sit 5 minutes. Add Kahlúa and a pinch of salt and whisk until smooth. Refrigerate while you make frosting.
  3. Make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add about half the powdered sugar, cocoa powder, and salt and beat until no lumps remain. Add heavy cream, Kahlúa, and vanilla and beat until smooth, then add remaining powdered sugar and beat until combined. Transfer frosting to a large piping bag fitted with a large, open-star tip.
  4. Core, fill and decorate.

Find it online: https://dailyfoodjournal.net/kahlua-cupcakes/