Rich malted chocolate cupcakes topped with kahlua buttercream and a boozy chocolate ganache. These cupcakes are great for parties and coffee lovers!
Author:Sarah | AwayFromTheBox
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:1 hour, 15 minutes
Yield:24 cupcakes 1x
1.5 oz high quality baking chocolate, chopped
3/4 c. brewed coffee or espresso, hot
3/4 c. granulated sugar
3/4 c. dark brown sugar, packed
1 c. All Purpose flour
1/2 c. cocoa powder
1/2 c. malted milk
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 egg + 1 yolk
3/4 c. heavy cream
1/3 c. vegetable oil
1 tsp vanilla
6 c. confectioner’s sugar
1 1/2 c. unsalted butter, softened
1/4 c. kahlua
2 oz. chocolate, chopped
1/4 c. heavy cream
1/2 tsp kahlua
stand or hand mixer
medium and large mixing bowl
24 cup muffin tin (or 2 12 cups)
piping bag + 2A tip
Preheat the oven to 350F and line a 24 cup muffin tin with cupcake liners.
Place the chopped chocolate in a small bowl and pour the hot coffee over it, let sit for about 30 seconds, then slowly stir to combine. Set aside.
In a mixing bowl combine the flour, both sugars, cocoa powder, malted milk, salt, baking soda and baking powder. Stir until fully combined.
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg + yolk on medium-high speed until pale, about 2 minutes. Add the melted chocolate and coffee, heavy cream, oil and vanilla and beat for 30 seconds. Add the flour mixture 1 c. at a time and mix until fully combined.
Divide the mixture among the cupcake liners, filling each no more than 2/3 to 3/4 of the way full.
Bake for 17-22 minutes. Let the cupcakes cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and kahlua. Add the confectioner’s sugar 1 cup at a time and mix on low until combined. Once combined, turn the speed up to medium-high and continue beating for 3-4 minutes, until the frosting is smooth and fluffy. If it appears too stiff and dry, add kahlua 1 TB at a time until reaching your desired consistency.
Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream and kahlua until it begins to steam. Pour it over the chopped chocolate and wait 1 minute, then stir gently to combine.
Fill your piping bag fitted with a 2A tip with the buttercream and pipe one dollop in the center of the cupcake, then pipe a swirl around it while keeping even pressure on the bag. Pull straight up and away once you get to the top. Repeat for each cupcake.
To drizzle the ganache, use a small spoon to pour a teaspoon or two on top, or use my favorite method – the condiment bottle. Top with sprinkles as desired.
Store refrigerated and let sit at room temperature 1 hour before serving.
See post for product recommendations, links to the sprinkles and cupcake liners I used, and in-depth tips for making this recipe.