Coffee Kahlua Cupcakes Recipes

KAHLUA COFFEE CUPCAKES

Kahlua Coffee Cupcakes image

Dense chocolate Kahlua cupcakes with a Kahlua candy center topped with coffee flavored buttercream icing.

Provided by Chef Cassady

Categories Dessert

Time 35m

Yield 16-20 cupcakes, 16-20 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour (448 grams)
2 cups sugar (448 grams)
1/4 teaspoon salt (1 gram)
4 ounces unsweetened chocolate (112 grams)
1/4 cup water (120 ml)
1/4 cup Kahlua (120 ml)
1/2 cup butter (112 grams)
1 cup sour cream, at room temperature (240 ml)
1 teaspoon vanilla (5 ml)
1 1/2 teaspoons baking soda (6 grams)
2 eggs, beaten
16 kahlua liqueur-filled chocolates, by Turin

Steps:

Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.
Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.
Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.
Top each cupcake with the buttercream.

Nutrition Facts : Calories 294.1, Fat 13.3, SaturatedFat 8, Cholesterol 48, Sodium 214, Carbohydrate 41.1, Fiber 1.6, Sugar 26.6, Protein 3.8

KAHLUA AND HORCHATA CUPCAKE

Kahlua and Horchata Cupcake image

Provided by Food Network

Categories dessert

Time 45m

Yield about 48 minis

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon, plus more to dust, optional
3/4 cup coffee liqueur, such as Kahlua
1/2 cup horchata
1/2 cup soybean oil
1 teaspoon vanilla extract
2 eggs
Cream Cheese Frosting, recipe follows
16 ounces cream cheese, such as Philadelphia, cut into 4 sections
2 sticks unsalted butter, soft
3 cups sifted powder sugar
1 teaspoon vanilla extract

Steps:

Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners.
Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside.
In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer.
Bring the oven temperature down to 300 degrees F.
Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool.
To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon.
In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed.

COFFEE KAHLUA CUPCAKES

Coffee Kahlua Cupcakes image

My goodness, these cupcakes are downright addictive! The frosting and filling are light and creamy... just the right accompaniment for the rich cupcake.

Provided by Dee Svoboda @Deneeta

Categories Cakes

Number Of Ingredients 18

Ingredients

2 1/4 cup(s) all purpose flour
2 cup(s) sugar
3/4 cup(s) cocoa, unsweetened (plus 2 tb for frosting)
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) vegetable oil
1 cup(s) stong brewed coffee (cooled)
3 large eggs
1 8 ounce(s) sour cream
2 teaspoon(s) pure vanilla extract (reserve 1 for frosting)
2 3 ounce(s) pkgs cream cheese ( 1 for cream filling 1 for frosting)
1/4 cup(s) coffee liquer ( for cream filling)
1 8 ounce(s) chocolate cool whip (cream filling)
1/2 cup(s) butter (softened) for frosting
2 cup(s) confectioners sugar for frosting
1/4 cup(s) strong brewed coffee (cooled for frosting)
- chocolate covered coffee beans for garnish (optional)

Steps:

Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
While cupcakes are baking, Make the cream filling...recipe follows. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired. Coffee Cream Filling: 1 (3-ounce) package cream cheese, softened 1/4 cup coffee-flavored liqueur 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.
Coffee Buttercream Frosting: 1/2 cup butter, softened 2 cups confectioners' sugar 1/4 cup strong brewed coffee 2 TB Cocoa 1 pkg Cream Cheese 1 tsp Vanilla In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till frosting has a sheen to it.

KAHLUA CUPCAKES

Kahlua Cupcakes image

Kahlua cupcakes made simple and good. You can substitute the Kahlua for Irish cream liquor if you wish.

Provided by Miryam MS

Categories Dessert

Time 1h

Yield 24 cupcakes, 24-28 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup olive oil
3/4 cup pumpkin puree
1/2 cup cocoa powder
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 tablespoon espresso powder
3 eggs, at room temperature
1/2 cup warm water
1/2 cup Kahlua
1/2 cup low-fat milk
1 1/4 cups whole wheat pastry flour
1 cup oat flour
3 teaspoons baking soda
8 ounces reduced-fat cream cheese
2 tablespoons milk
7 -10 tablespoons of kahlua liquor
2 1/2 cups confectioners' sugar

Steps:

Preheat oven to 350°F Insert liners into a medium cupcake pan.
Cream together oil, sugar, cocoa and vanilla. Add egg yolks.
Add Kahlua, water, milk and mix well.
Add flours, and baking soda.
Beat egg whites on high speed until they from soft peaks. Fold in the egg whites into batter.
Fill cupcake liners three quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Cool in pan for 3-5 minutes and remove to a wire rack to completely cool.
Frosting:.
In a bowl mix cream cheese and milk.
Add remaining ingredients and beat until desired consistency. Spread frosting on each muffin. Enjoy!

Nutrition Facts : Calories 233.4, Fat 7.4, SaturatedFat 2.1, Cholesterol 32.2, Sodium 199.1, Carbohydrate 37.2, Fiber 1.9, Sugar 27.2, Protein 3.9

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