• Prep Time: 1 hr
  • Cooking Time: 18-20 mns
  • Serves: 12

kahlua coffe cupcakes

Category: Desserts

 Ingredients List

  • 6 tbsp cocoa powder
  • 3/4 c sugar
  • 3/4 c + 2 tbsp all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter (1/2 stick), melted and cooled
  • 1/2 c milk, room temperature
  • 1 large egg, room temperature and lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/2 c boiling water
  • 5 large egg whites, room temperature
  • 1 c + 2 tbsp sugar
  • Pinch of salt
  • 2 c unsalted butter (4 sticks), room temperature cut into tbsp
  • 1 1/2 tsp vanilla extract
  • 2 tbsp instant espresso
  • 1/4 c water
  • 3/4 c sugar
  • 1 tbsp unsalted butter
  • 2 tbsp Kahlua


”¢ Adjust oven rack to middle position and preheat to 350Ëš F.
Ӣ Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.
Ӣ Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.
Ӣ Add boiling water and beat to combine.
* Batter will be thin.
Ӣ Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.
Ӣ Let cool before assembly.

Ӣ Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer over a pan of simmering water.
* Do not let the bowl touch the water or you will get scrambled eggs!
Ӣ Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
* Mixture should feel completely smooth when rubbed between your fingertips.
Ӣ Attach the bowl to the mixture fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
Ӣ With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
Ӣ Once all butter has been added, whisk in vanilla and espresso powder.
Ӣ Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.

Ӣ Heat the glaze ingredients EXCEPT the Kahlua over low heat in a small saucepan.
Ӣ Continue to stir until sugar is dissolved.
Ӣ When the sugar is fully dissolved, take the pan off the stove and stir in the Kahlua. Set aside.

Ӣ When cupcakes are cooled, poke holes with a skewer.
Ӣ Pour a teaspoon (or two) over each cupcake and spread over the top.
Ӣ Using your favorite piping tip, fill your pastry bag and pipe a small amount of frosting on top of each cupcake.

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