Kahlua Cupcakes

5 from 1 vote

Kahlua Cupcakes are a rich and decadent dessert to serve for any special occasion. Chocolate Cupcakes filled with Kahlua ganache and topped with chocolate Kahlua buttercream frosting.

Prep Time15

Cook Time20

Total Time35

Course: Cakes

Cuisine: American

Keyword: Birthday cupcakes, boozy cupcakes, Celebration cupcakes, Chocolate Kahlua Cupcakes, Cupcakes for holidays, Frosted Chocolate Cupcakes, Mocha Cupcakes

Servings: Cupcakes

Calories: 523kcal

Author: Milisa

Ingredients

For the Cake:

15.25 ounce Chocolate Cake Mix
3 large eggs
1/3 cup melted salted butter
1 cup strong brewed coffee
1/4 cup Kahlua coffee liqueur

For the Ganache:

2 cups semi sweet chocolate chips
3/4 cup heavy whipping cream
1/4 cup Kahlua

For the Frosting:

1 1/2 cups salted butter 3 sticks
4 cups powdered sugar
1/2 cup cocoa powder
3 tablespoons heavy cream
3 tablespoons Kahlua
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°.
Line cupcake pans with liners for 18 cupcakes. Use 2 for each if your liners are thin.
Add cake mix to a mixer bowl with 1/3 cup melted butter, 3 large eggs, coffee and 1/4 cup Kahlua.
Beat at low speed just until combined. Raise to medium speed and beat for 2 minutes.
Spoon into cupcake pans filling 3/4 full.
Bake 18-22 minutes or until a toothpick inserted comes out clean.
Remove from oven and cool in pan a few minutes. Move to a wire rack to cool completely.
Make the ganache: Add chocolate chips to a heat safe bowl. Heat heavy cream over medium heat until bubbly. Pour over chocolate chip and let it set for 5 minutes. Whisk together until smooth. If chocolate doesn't melt smooth, microwave in 15 second intervals until smooth.
Whisk in 1/4 cup Kahlua. Refrigerate while you make the frosting.
In a mixer bowl, add 3 sticks of softened butter, powdered sugar, cocoa powder, cream and Kahlua. Beat at low speed until it comes together. Scrape down the sides and raise to medium and beat 2 minutes. Add additional cream if frosting is too thick. Beat until smooth and fluffy.
Scoop heaping teaspoonfuls of the center of each cupcake. Set aside for another use or to snack on.
Fill indentions with ganache.
Fill a piping bag with frosting and pipe over filled cupcakes.
Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store cupcakes at room temperature up to 2 days or in refrigerator up to 7 days.

Variations: Make a cake: Cake can be baked in 2 9 inch cake pans, spreading ganache in the center of the layers and frosting over the layers.

Garnish Ideas: Top cupcakes with chocolate covered coffee beans or chocolate jimmies.

Is it safe for Kids? There is such a small amount of alcohol per serving that it will not hurt to serve Kahlua cupcakes to kids.

Serving Occasions: Any celebration or holiday including birthdays, weddings, anniversary parties, Christmas, Thanksgiving, July 4th, Easter, and New Years Eve parties.

Nutrition