Kahlua Cupcakes are full of rich chocolate and Kahlua flavor. An unforgettable dessert!
Can we be friends if I bring you cupcakes? You see, there is no shortage of cupcakes in my house and I need people to take them off my hands. I usually spend my weekends baking and when I make cupcakes on a Friday, I want to get rid of them ASAP before I eat them all. These Kahlua cupcakes are no exception.
After months and months of working on no-bake recipes for my cookbook, I am finally getting back to baking.
I made several batches of these Kahlua cupcakes both from scratch and also with a cake mix. I decided that these cupcakes were best made using a chocolate cake mix. Using a cake mix gives these cupcakes some extra height, a bit of extra moisture and definitely a lot more of the fluff factor. You can’t beat using the cake mix.
While this base recipe starts with a chocolate cake mix, I’ve added a few more elements. You’ll need a touch of cocoa powder to intensify the chocolate flavor, and I’ve swapped out the water for Kahlua. Lastly, I’ve added some light sour cream. The sour cream does wonders for the cake mix. Beyond adding moisture, the sour cream contributes to the airiness of the cupcake.
Now lets talk about the frosting, because we all know cupcakes are about the frosting, right? Most non-frosting fans tell me that they love my frostings and they are the only frosting they actually eat. What can I say? I set high standards for my frosting! I’ve adapted my recipe for the BEST chocolate frosting for these cupcakes.
This chocolate frosting has a hint of coffee and is lightly spiked with Kahlua. There is one more requirement for this frosting: lots and lots of chocolate. You can decide how much cocoa powder you want to add here. While some people might prefer a stronger chocolate flavor, the way I wrote this recipe provides the perfect balance to let the cupcake shine through.
You really can’t go wrong with these Kahlua cupcakes.
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