Description
If you’re a fan of rich, decadent desserts that combine the flavors of coffee and chocolate with a touch of boozy indulgence, then you’re in for a treat with these Kahlua Chocolate Cupcakes! Moist and flavorful, these cupcakes are perfect for parties, gatherings, or simply a delightful personal treat. The combination of Kahlua liqueur and chocolate creates a deliciously unique flavor profile that is sure to impress your friends and family.
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup sour cream
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup Kahlua
1/2 cup boiling water
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp Kahlua
1–2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix milk, sour cream, egg, oil, vanilla extract, and Kahlua until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until well combined.
- Pour in boiling water and stir until the batter is smooth.
- Divide the batter between the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- For the frosting, beat the butter until fluffy. Gradually add powdered sugar, Kahlua, and heavy cream, beating until smooth and creamy.
- Once the cupcakes have cooled, pipe or spread the frosting on top.
Notes
For a non-alcoholic version, substitute Kahlua with strong brewed coffee or espresso.
Ensure the cupcakes are completely cooled before frosting to avoid melting the buttercream.
Store the cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 290 kcal