Rich and moist chocolate cupcakes infused with Kahlua and topped with a decadent coffee-flavored frosting. Perfect for those who love a bit of boozy indulgence in their desserts.
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup sour cream
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 cup Kahlua
1/2 cup boiling water
Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp Kahlua
1-2 tbsp heavy cream
Directions:
Preheat the oven to 350°F (177°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, mix milk, sour cream, egg, oil, vanilla extract, and Kahlua until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until well combined.
Pour in boiling water and stir until the batter is smooth.
Divide the batter between the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
For the frosting, beat butter until fluffy. Gradually add powdered sugar, Kahlua, and heavy cream, and beat until smooth and creamy.
Once the cupcakes are cooled, pipe or spread the frosting on top.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 12 cupcakes