Best Kahlua And Horchata Cupcake Recipes

Kahlua Coffee Cupcakes image

Provided by Chef Cassady

Categories Dessert

Time 35m

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

Number Of Ingredients 12

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 Cupcakes image

Provided by Miryam MS

Categories Dessert

Time 1h

Yield 24 cupcakes, 24-28 serving(s)

Number Of Ingredients 17

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!