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Chocolate Kahlua Cupcakes

kahlua cupcakes on a plate with frosting and chocolate ganache and sprinkles

Rich malted chocolate cupcakes topped with kahlua buttercream and a boozy chocolate ganache. These cupcakes are great for parties and coffee lovers!

Ingredients

Scale

Cupcakes

Kahlua Buttercream

Chocolate Ganache

Tools

Instructions

Cupcakes:

  1. Preheat the oven to 350F and line a 24 cup muffin tin with cupcake liners.
  2. 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.
  3. In a mixing bowl combine the flour, both sugars, cocoa powder, malted milk, salt, baking soda and baking powder. Stir until fully combined.
  4. 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. 
  5. Divide the mixture among the cupcake liners, filling each no more than 2/3 to 3/4 of the way full.
  6. 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. 

Kahlua Buttercream

  1. 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.

Chocolate Ganache

  1. 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. 

Assembly

  1. 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.
  2. 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.
  3. Store refrigerated and let sit at room temperature 1 hour before serving.

 

Notes

See post for product recommendations, links to the sprinkles and cupcake liners I used, and in-depth tips for making this recipe.

Keywords: kahlua cupcakes, mudslide cupcakes, chocolate cupcakes, malted chocolate cupcakes

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