Kahlua Cupcakes

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

• Ready In: 1 hr
• Serves: 24-28
• Yields: 24 cupcakes

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

• Frosting

• 8  ounces reduced-fat cream cheese
• 2  tablespoons milk
• 7 -10  tablespoons  of kahlua  liquor
• 2 1⁄2 cups confectioners' sugar

Directions

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