Chocolate Kahlua Cupcakes

Rich chocolate cupcakes infused with coffee liqueur, topped with Kahlua buttercream frosting. These sophisticated treats blend the deep flavor of chocolate with the smooth, coffee notes of Kahlua for an adult-friendly dessert that’s perfect for special occasions.

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup brewed coffee, cooled
• 1/4 cup Kahlua coffee liqueur
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon white vinegar

For the Kahlua Buttercream Frosting:

• 1 cup unsalted butter, softened (2 sticks)
• 3 1/2 cups powdered sugar
• 3 tablespoons Kahlua coffee liqueur
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder (optional, for a chocolate Kahlua frosting)

For the Garnish (Optional):

• Chocolate-covered espresso beans
• Chocolate shavings
• Cocoa powder for dusting
• Chocolate syrup drizzle

Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a small bowl, combine the brewed coffee and Kahlua and set aside to cool completely.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined and no cocoa lumps remain.
3. Combine the Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, coffee-Kahlua mixture, eggs, and vanilla extract until smooth and fully incorporated.
4. Create the Batter: Gradually pour the wet ingredients into the dry ingredients, whisking continuously until just combined (don’t overmix). Add the vinegar and quickly stir to distribute (this enhances the chocolate flavor and helps the cupcakes rise).
5. Bake the Cupcakes: Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
6. Make the Kahlua Buttercream: In a large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the Kahlua, heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light and fluffy. If using, add cocoa powder for a chocolate Kahlua frosting variation.
7. Frost the Cupcakes: Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your favorite tip and pipe onto the cupcakes. Alternatively, spread frosting with an offset spatula for a more rustic look. Top with optional garnishes if desired.

Serving Suggestions:

Serve these elegant cupcakes with coffee or a small glass of Kahlua on the rocks for an after-dinner treat. For a complete coffee-themed dessert spread, pair with tiramisu or affogato.