Best 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

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

Categories Cakes

Time 1h5m

Number Of Ingredients 18

Ingredients

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

Steps:

1. 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.
2. 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.
3. 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.