What’s better than a cupcake?
A cupcake full of Kahlua! YUM
Kahlua Cupcakes from How To Eat A Cupcake
- 3/4 cup unsalted butter at room temperature
- 1/2 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 3 large eggs separated, at room temp.
- 1/4 cup cold water
- 1/4 cup cold coffee *or use water
- 1/2 cup Kahlua
- 2 1/4 cups all purpose flour
- 3 tsp baking soda
- 1/2 tsp salt
Preheat the oven to 350 degrees and line 24 muffin cups with paper liners.
Beat the egg whites until soft peaks form and set aside.
In a large bowl, cream together the butter, sugar, cocoa, and vanilla extract until it’s light and creamy, 3-5 minutes. Add the egg yolks and continue to beat for 4 minutes.
In a measuring cup, mix the water, coffee and kahlua.
In another large bowl, combine the flour, baking soda and salt.
Add the dry ingredients to the creamed mixture alternating with the kahlua mixture. Beat on medium speed until well combined.
Fold in the beaten egg whites.
Fill cupcake liners 3/4 full and bake 20-25 minutes. Let cool.
- 1 cup butter
- 4 cups powdered sugar (give or take)
- 1/4 cup cocoa
- 1/4-1/2 cup kahlua
Beat the butter until smooth, slowly add powdered sugar (about 3 cups) and cocoa. Blend in the Kahlua and then continue to add sugar until you have the right consistency to frost the cupcakes.