Monday, August 1, 2011

Kahlua & Cream Cupcakes

As the first recipe on my blog, I wanted it to be something yummy and special. When I came across this recipe, I knew it was the one. What could be better than a chocolate cupcake topped with a Kahlua buttercream frosting? This was the perfect dessert to take to a dinner party at our good friends' house. Everyone loved them! You could really taste the Kahlua in the frosting and the cupcake was moist and delicious. My cupcake decorating skills (and photography) could use some improvement and I should probably buy a piping bag and tips. Oh well, not bad for my first try. I will definitely be making these again!

Kahlua & Cream Cupcakes
Serving: 20 cupcakes

1 ½ cups all-purpose flour
½ cups sugar
¾ cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1 ½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 eggs
¾ cup warm water
¾ buttermilk*
3 tbsp. vegetable oil
1 tsp. vanilla extract

12 tbsp. unsalted butter, softened
4 cups confectioners' sugar, sifted
7 tbsp. Kahlua liqueur
2 tbsp. heavy cream

*Buttermilk can be made by adding 1 tbsp. fresh lemon juice or vinegar to 1 cup milk. Wait 10 minutes before using.

Preheat the oven to 350°. Line two muffin pans with cupcake liners. In an electric mixing bowl fitted with a paddle attachment, mix together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt on low speed. Add the eggs, water, buttermilk, vegetable oil, and vanilla directly to the bowl and mix on medium speed just until all of the ingredients are well incorporated. Scrape down the sides of the bowl as needed. Do not overmix.

Fill the cupcake liners approx. 2/3 full (about 1/4 cup each) with the batter. Bake at 350° for 18-20 minutes or until a wooden toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes before transferring to a wire rack. After allowing the cupcakes to cool slightly, poke a few small holes in the tops and lightly brush the tops with Kahlua. Allow to cool completely before frosting.

To prepare the frosting, beat the butter at med-high speed until light and fluffy. Add the confectioners' sugar to the butter and mix until incorporated. Add the Kahlua liqueur to the sugar mixture and beat at medium speed until a soft frosting forms. Adjust the consistency with more Kahlua or sugar as needed. Add the heavy cream and mix to the desired consistency. Top the cooled cupcakes with the frosting.

Source: adapted from Annie's Eats, cupcakes originally from Martha's Stewarts Cupcakes, frosting originally from Annie.

1 comment:

  1. Yummmm....made these for family last weekend. Definately a keeper!