Kahlua Chocolate Cupcakes
Serves:
12 people
Cooking Time:
16 minutes
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.