White Russian Cupcakes

READY IN: 1hr
SERVES: 22-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cupcakes:
  • Preheat oven to 350°F and line 24 cupcake cups with paper liners.
  • Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
  • Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  • Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
  • Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
  • Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
  • Remove cupcakes from pans. Place on wire rack to cool.
  • Frosting:
  • Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
  • Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
  • Stop the machine and add the sugar and 1 tablespoon Kahlua.
  • Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
  • Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
  • Garnish with chocolate shavings.
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