Best Kahlua Cupcakes Recipes

PUMPKIN CUPCAKES WITH KAHLUA CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
• In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
• Fill a cupcake pan with the batter 4/5 full.
• Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
• While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
• Frost the cupcakes. Serve and enjoy!

KAHLUA COFFEE CUPCAKES

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.

COFFEE KAHLUA CUPCAKES

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.

CHOCOLATE CUPCAKES WITH NUTELLA-KAHLUA GANACHE AND FERRERO ROCHE

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, cocoa powder and baking soda in a large bowl. Add the salt.
• Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time. Beat in the butter, sour cream, milk and vanilla.
• Gradually stir the flour mixture into the batter, until just combined. Do not over-beat.
• Fill cupcake liners 2/3 full.
• Bake for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan. Remove the cupcakes from the pan and cool completely.
• Make the ganache. Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over. Remove from heat. In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all. Stir in the Kahlua and salt. Whisk until it becomes smooth and silky. Remove from heat and set aside.
• Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off. If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes.
• Garnish each cupcake with one chopped Ferrero Rocher.
• Enjoy!

KAHLUA MUDSLIDE CUPCAKES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Line cupcake tins with cupcake papers. In a large bowl, prepare batter according to package directions substituting 1 ¼ cup vodka, Kahlúa and Baileys for the water. Add espresso powder. Mix well. Pour into cupcake tins, filling about ⅔ of the way, and place in oven. Bake for 19-22 minutes until cupcakes spring back when touched. Meanwhile, prepare frosting. Using an electric hand mixer, cream butter and 1 cup confectioners' sugar in a high-sided bowl until fluffy. Add Kahlúa, Baileys and vanilla extract. Mix in remaining sugar, adding more if necessary to reach desired consistency. Let cupcakes cool completely before frosting. Decorate with chocolate sprinkles. Can be refrigerated up to 3 days

KAHLUA CUPCAKES

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!