Chocolate Kahlua Cupcakes – These chocolate kahlua cupcakes have a rich chocolate base filled with a chocolate kahlua ganache and topped with a kahlua buttercream. These cupcakes are sweet, chocolatey, and have a delicious hint of coffee and kahlua.
Chocolate Kahlua Cupcakes
Kahlua is one of my favorite types of alcohol to use in cocktails and baking. The coffee and rum flavors work so well in a variety of things such as these chocolate kahlua cupcakes! I loaded these chocolate cupcakes with a chocolate kahlua ganache and then topped them with a kahlua buttercream frosting and they turned out so delicious!
Common Questions About Making Chocolate Kahlua Cupcakes
What are chocolate kahlua cupcakes?
Chocolate kahlua cupcakes are chocolate cupcakes that are filled with a chocolate kahlua ganache filling and topped with kahlua frosting.
What is kahlua?
Kahlua is a coffee liqueur made with rum, coffee, and sugar.
What else can I make with kahlua?
Kahlua is a great addition to so many things! Some of my favorite kahlua recipes include –
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
Store any leftover cupcakes in an airtight container in the fridge for up to three days.
What can I garnish these cupcakes with?
I like to garnish my cupcakes with a chocolate covered espresso bean or chocolate sprinkles. For the pictures I used a coffee bean and if you go that route, make sure to remove it before eating because it will not taste good.
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Vegetable oil also adds richness and moisture to the cupcakes.
- Coffee also adds moisture and helps enhance the flavor of the kahlua.
- Eggs bind the cupcake batter together.
- Vanilla enhances the flavor of the chocolate and coffee.
- Granulated sugar sweetens the cupcakes.
- Flour gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon and level method as adding too much flour can result in dry cupcakes.
- Cocoa powder makes these cupcakes chocolate flavored. Make sure to use unsweetened baking cocoa– either natural or Dutch processed.
- Baking powder helps the cupcakes rise.
- For the ganache, I’m using chopped semi-sweet chocolate but chocolate chips would also work. Just make sure to use good quality chocolate.
- Heavy cream helps thin the ganache. Make sure to use cream as lower fat milks will not set properly.
- Khalua adds a delicious boozy coffee flavor to our ganache and buttercream.
- Butter is the base of the frosting– make sure it’s fully softened so you don’t end up with lumps in your buttercream.
- Powdered sugar sweetens the frosting and gives it structure.
Looking for more cupcake recipes? Check these out!
Chocolate Kahlua Cupcakes
Chocolate Kahlua Cupcakes - These chocolate kahlua cupcakes have a rich chocolate base filled with a chocolate kahlua ganache and topped with a kahlua buttercream. These cupcakes are sweet, chocolatey, and have a delicious hint of coffee and kahlua.
Ingredients
For the Chocolate Cupcakes
- 1/2 cup vegetable oil
- 1/2 cup freshly brewed coffee
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking powder
For the Kahlua Chocolate Ganache
- 2 ounces chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tablespoons Kahlua
For the Kahlua Buttercream
- 1 stick (1/2 cup) butter, softened
- 3 cups powdered sugar
- 1/4 cup Kahlua
- 1 teaspoon vanilla extract
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees F and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla extract. Add the granulated sugar and whisk to combine.
- Next, add the flour, cocoa, and baking powder. Mix just until combined - you don't want to overmix.
- Divide the batter between the cupcake tins, filling each one about 2/3 of the way full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While the cupcakes bake, make the Kahlua chocolate ganache.
- Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
For the Kahlua Chocolate Ganache
- Add the chopped chocolate and heavy cream to a small microwave safe bowl. Cook for 45 seconds and then whisk to combine. If the chocolate has not fully melted, cook for an additional 30 seconds.
- When the ganache is smooth and well combined, add the Kahlua and whisk again.
- Set the ganache aside at room temperature to cool until it is no longer warm to the touch - about 30 minutes.
- When the cupcakes and ganache have cooled, cut a small hole out of the center of each cupcakes (about the size of a nickel and 1/4" deep). Fill each hole with 1 teaspoon of ganache and place the cut-out piece of cake back on top to seal in the ganache.
- Set the cupcakes aside while you prepare the buttercream.
For the Kahlua Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.
- Next, add the Kahlua and vanilla extract. Mix to combine.
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag fitted with you choice of tip and frost the cupcakes as desired - I'm using a Wilton 2D piping tip.
- Storage - Store any leftover cupcakes in an airtight container in the fridge for up to three days.
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