Kahlua Coffee Cupcakes

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READY IN: 35mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups flour (448 grams)
  • 2
    cups sugar (448 grams)
  • 14
    teaspoon salt (1 gram)
  • 4
    ounces unsweetened chocolate (112 grams)
  • 14
    cup water (120 ml)
  • 14
    cup Kahlua (120 ml)
  • 12
    cup butter (112 grams)
  • 1
    cup sour cream, at room temperature (240 ml)
  • 1
    teaspoon vanilla (5 ml)
  • 1 12
    teaspoons baking soda (6 grams)
  • 2
    eggs, beaten
  • 16
    kahlua liqueur-filled chocolates, by Turin
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DIRECTIONS

  • 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.
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