Kahlua Cupcakes Recipe

    24 Servings

Ingredients

For the Cupcakes:
  • 1 box Chocolate Cake Mix
  • 1/4 cup Unsweetened Cocoa Powder
  • 8 ounces Light Sour Cream
  • 3/4 cup Kahlua
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 1 teaspoon Pure Vanilla Extract
For the Frosting:
  • 2 tablespoons Boiling Water
  • 1 teaspoon Instant Espresso Powder
  • 1 1/2 cups Unsalted Butter, At room temperature
  • 6 cups Powdered Sugar
  • 1 tablespoon Kahlua
  • 3 tablespoons Unsweetened Cocoa Powder

Directions

For the cupcakes

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the cake mix, cocoa powder, sour cream, Kahlua, vegetable oil, eggs, and vanilla and mix until the batter is thoroughly combined. I suggest using a spatula and turning the batter over from the bottom to the top to make sure the oils are well mixed.
  3. Line two 12-cavity muffins pans with liners. Divide the cupcake batter evenly for each cupcake.
  4. Bake the cupcakes at 350°F for 15-18 minutes. To see if your cupcakes are done, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcakes are done.
  5. Allow the cupcakes to cool in the pan for 10-15 minutes and then transfer to a wire rack and cool completely.

For the frosting

  1. In a small bowl, mix the boiling water and the instant espresso powder. If you don’t want to make the instant espresso, then you can use a strong brewed coffee.
  2. In a large mixing bowl, whip the butter for 3-4 minutes until it is fluffy and well whipped.
  3. Slowly add the powdered sugar 2 cups at a time. I suggest reducing the mixer speed so the powdered sugar does not fly everywhere. Once incorporated, increase the mixing speed to medium-high and beat for 30 seconds.
  4. As you are adding the powdered sugar, the frosting will become thick and crumbly. Alternate adding the brewed espresso and Kahlua in between the cups of powdered sugar.  At this point you should also be alternating in the cocoa powder.
  5. Once all of the ingredients have been added, beat at a high speed for 60 seconds until the frosting becomes nice and light.
  6. Pipe the frosting onto the cooled cupcakes. 

Recommended

Published:
Modified:
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Cooking Method:
Baking
Cuisine:
Frosting
Category:
Cake Mix
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Related Recipes:
Cake Mix Recipes, Cupcake Recipes, Chocolate Recipes, Baking Recipes, Baked Recipes, Dessert Recipes, Cake Recipes, Party Food Recipes, Frosting Recipes
Recipe Yields:
24 cupcakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Julianne Bayer Dell
Recipe Yields: 24 cupcakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts

Serving Size 1 cupcake
Servings Per Recipe 24

Amount Per Serving
Calories from Fat 159
Calories 391

% Daily Value*
31%
Total Fat 20g
41%
  Saturated Fat 8g
0%
Sodium 9mg
16%
Total Carbohydrate 49g
0%
  Dietary Fiber 0g
  Sugars 29g
4%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Julianne Bayer Dell

About Julianne

Julianne loves all things dessert, and shows it on her blog, Beyond Frosting. She's sharing shortcuts to create decadent desserts using cake mix as our Cake Mix Fanatic!