When it comes to boozing, I’m woefully inept. The one time I attempted shots, my pinky shot up in the air, I sipped, and choked. Disgraceful, I know. Still, while I may not enjoy partaking in cough syrup, and tend to cut back on lighter fluid, I do enjoy the occasional libation. I’ll take wine, for instance, certain beers, and anything that pairs well with an umbrella–or chocolate.
With that in mind, I set out for the perfect Kahlúa cupcake.
After combining a myriad of recipes, I think I’m close. And while I was going to wait to write a post until I had attained perfection, several who tasted said cupcake, requested the recipe.
First, a few things: 1) I wanted a light Kahlúa taste–if you’re looking for more, add to your heart’s content … including brushing baked cupcakes with Kahlúa; 2) I was too lazy to go to the store, meaning my topping was whatever I had on hand–cocoa, coarsely ground coffee beans, and crushed Oreo cookie wafers. Not bad, but not the best. I would suggest a swirl of semi-sweet chocolate, chocolate covered coffee bean, and/or crushed, chocolate-covered toffee. The mere thought is making me tear up a bit.
So, without further ado …
The great Kahlúa cupcake
Makes 24 wee cakes
What it takes
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 tsp. baking powder
1/2 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup Kahlúa
1 1/4 cups whole milk
How it’s done
- Preheat oven to 375°. Line cupcake pans with paper liners; set aside.
- In a medium bowl, sift together all dry ingredients (mainly, flour, cocoa, baking powder, and salt);
- In a large bowl, beat the butter and sugar until light and fluffy—approximately three minutes. Beat in the eggs, one at a time, and then add in the vanilla extract.
- Add one-third of the flour mixture and beat to combine. Add half of the milk; beat to combine. Repeat. End with remaining flour; mix well.
- Fill each cupcake liner approximately 2/3 of the way full and bake for 18 to 20 minutes, or until the cupcakes spring back when lightly pressed. Transfer to a wire rack and cool completely. Frost with Kahlúa Buttercream Frosting.
…and Kahlúa frosting
with which to frost The Great Kahlúa Cupcake
1 3/4 sticks unsalted butter, softened
3 to 5 cups confectioners’ sugar
1 tsp. vanilla extract
1/4 cup whole milk
1/4 cup Kahlúa
In a large bowl, beat the butter with an electric mixer until creamy. Add 3 cups of confectioners’ sugar, the vanilla, milk, and Kahlúa and beat on low speed until light and fluffy. Gradually add the remaining confectioners’ sugar, a little at a time, until frosting thickens and it reaches a desired sweetness (around 4 cups, total, should do it).
Download PDF: Kahlua Cupcakes.
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