Name: Kahlua Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; Frosting:; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp Kahlua; 1–2 tbsp heavy cream

Why You’ll Love Kahlua Chocolate Cupcakes Recipe

These Kahlua Chocolate Cupcakes are a dream for chocolate and coffee lovers alike. The addition of Kahlua not only enhances the chocolate flavor but also gives each bite a subtle warmth and richness. The cupcakes are incredibly moist, while the frosting adds a velvety, coffee-kissed finish that makes them impossible to resist. Whether you’re baking for a party, holiday celebration, or just because, these indulgent cupcakes always impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp Kahlua
1–2 tbsp heavy cream

Directions

Preheat your 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 another bowl, combine milk, sour cream, egg, oil, vanilla extract, and Kahlua until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Pour in the boiling water and mix until the batter is smooth and slightly thin.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.
For the frosting, beat the butter until light and fluffy. Gradually mix in powdered sugar, Kahlua, and heavy cream until smooth and creamy.
Pipe or spread the frosting over the cooled cupcakes and serve.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 290 kcal per cupcake

Variations

Non-alcoholic version: Replace Kahlua with brewed coffee or espresso for the same rich flavor without alcohol.
Mocha twist: Add a teaspoon of instant espresso powder to the batter for an extra coffee kick.
Double chocolate: Fold in mini chocolate chips before baking for extra indulgence.
Different frosting: Try a cream cheese or chocolate ganache frosting for a new flavor profile.
Toppings: Garnish with chocolate shavings, cocoa powder, or a drizzle of melted chocolate.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cupcakes to come to room temperature before serving for the best texture. To freeze, place unfrosted cupcakes in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then frost and serve.

FAQs

How strong is the Kahlua flavor in these cupcakes?

The Kahlua flavor is subtle and complements the chocolate perfectly without overpowering it.

Can I use instant coffee instead of Kahlua?

Yes, dissolve 1–2 teaspoons of instant coffee in a tablespoon of water and use it in place of Kahlua for a similar coffee flavor.

Are these cupcakes safe for children?

Because Kahlua contains alcohol, these cupcakes are best reserved for adults. For a kid-friendly version, use coffee or milk instead.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and frost them right before serving.

Can I use a different liqueur?

Absolutely. Baileys or Tia Maria would both work beautifully with chocolate.

How do I make the frosting thicker?

Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.

Why did my cupcakes sink in the middle?

This can happen if you overmix the batter or open the oven door too early. Mix just until combined and avoid peeking during baking.

Can I use butter instead of oil?

You can, but the texture will be slightly denser. Oil gives these cupcakes their moist, tender crumb.

Can I turn this recipe into a cake?

Yes! Pour the batter into an 8-inch round pan and bake for about 25–30 minutes.

What’s the best way to pipe the frosting?

Use a piping bag fitted with a star or round tip for a professional finish. Make sure the frosting is soft but not runny for clean swirls.

Conclusion

Kahlua Chocolate Cupcakes are a luxurious dessert that combines the richness of chocolate with the smooth warmth of coffee liqueur. Moist, flavorful, and topped with a luscious Kahlua frosting, these cupcakes are a guaranteed showstopper for any occasion. Whether you serve them at a party or enjoy them with a cup of coffee, they’re the perfect treat for anyone who loves an indulgent twist on classic chocolate cupcakes.

Kahlua Chocolate Cupcakes