Description
Rich and moist chocolate cupcakes infused with Kahlua and topped with a decadent coffee-flavored frosting, perfect for an indulgent dessert with a boozy twist.
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
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix milk, sour cream, egg, vegetable oil, vanilla extract, and Kahlua until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
- Pour in the boiling water and stir until the batter is smooth and glossy.
- Divide the batter evenly among the cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely on a wire rack.
- For the frosting, beat the butter until light and fluffy. Gradually add powdered sugar, Kahlua, and heavy cream, beating until smooth and creamy.
- Once the cupcakes are cooled, pipe or spread the frosting on top and serve.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can substitute coffee liqueur for Kahlua if desired.
- For a stronger coffee flavor, add 1 tsp instant espresso powder to the batter.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 26 g
- Sodium: 115 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
