Gather the cupcake ingredients - * Vegetable oil * Coffee * Eggs * Vanilla extract * Sugar * Flour * Baking cocoa * Baking powder
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.
- Divide the batter between the cupcake tins, filling each one about 2/3 of the way full. – Bake the cupcakes for 18-20 minutes. While the cupcakes bake, make the Kahlua chocolate ganache. – Remove the cupcakes to a wire rack and allow them to cool completely before frosting.
Gather the ganache ingredients - * Chocolate * Kahlua * Heavy cream
– Add chocolate and heavy cream to a small microwave safe bowl. Cook for 45 seconds and then whisk to combine. – Add the Kahlua and whisk again. – Set the ganache aside to cool. – Cut a small hole out of the center of each cupcakes . Fill each hole with 1 teaspoon of ganache.
Place the cut-out piece of cake back on top to seal in the ganache.
Gather the frosting ingredients - * Powdered sugar * Butter * Kahlua * Vanilla extract
- 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.
Storage - Store any leftover cupcakes in an airtight container in the fridge for up to three days.