Am I the next Cupcake Hero? Not likely. Not compared to the amazingly talented crew at Cupcake Hero. But that does not stop me from baking cupcakes!
Cupcakes are the perfect to-go cake and half of this batch is on it's way to the city as we speak.
I made these for my teenage son - they are the perfect combination of chocolate, coffee and liqueur. I topped each off with a chocolate coated caramel ball, just for badness.
These are very rich and very good. Give 'em a try!
Kahlua Cupcakes - 125 Best Cupcake Recipes, Julie Hasson
Preheat oven to 350f.
Line one regular 12 cup cupcake pan with paper liners
1 cup a.p. flour
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup Kahlua
2 tsp instant coffee granules
3/4 cup granulated sugar
1/3 cup unsalted butter at room temperature
2 egg whites
1/3 cup buttermilk
1. In a small bowl, mix together first 4 ingredients.
2. In a small bowl, whisk together Kahlua and instant coffee.
3. In a larger bowl, using electric mixer, beat together sugar and butter. Add egg whites, one at a time, beating well after each addition. Add 1/3 flour mixture, mix. Add buttermilk mixture, mix. Add 1/3 flour mixture, mix. Add Kahlua mixture, mix. Add last of flour mixture, mix until smooth.
4. Scoop batter into prepared pans, bake 20-25 minutes. Let cool completely and frost.
For mini cupcakes, reduce time to 15+ minutes, until cake tester comes out clean.
This is the cupcake brooding band album cover shot.
Kahlua Chocolate Fudge Frosting
1 1/2 cups icing sugar
3/4 cup cocoa powder, sifted
1/2 cup unsalted butter, at room temperature
3 tbsp Kahlua
Process in food processor or stand mixer until combined. Add more Kahlua a few drops at a time if needed.
Frost cool cupcakes.
No chocolate cupcakes for puppies!