Kahlua Coffee 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.

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