Kahlua Chocolate Cupcakes

Serves: 12 people
Cooking Time: 16 minutes


  • 1 box white cake mix
  • ¼ cup Kahlua
  • 1 ¼ cups water
  • 3 tablespoon finely ground espresso
  • ⅓ cup canola oil
  • 3 eggs
  • ---For Frosting---
  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup cocoa powder
  • 3 tbsp Kahlua
  • ---Garnish---
  • Chocolate covered espresso beans
  • Finely ground coffee


Print This Recipe
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat all cupcake ingredients with an electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
  3. Bake 16-18 minutes or until the toothpick inserted in the center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  4. While the cupcakes are cooling make the frosting. In a large bowl, beat the butter with an electric mixer on low speed until light and fluffy. Gradually add powdered sugar, 1 tablespoon at a time, beating until combined. Scrape down the bowl then add the cocoa powder and kahlua. Beat until blended, light and fluffy.
  5. Spoon frosting into a piping bag fitted with a star tip. Pipe frosting in circular pattern on tops of cupcakes. Garnish with chocolate covered espresso beans and ground coffee.