The cupcakes turned out moist and frosting was super sweet. I've toned down the original recipe to make the frosting slightly less sweet. Note that when you first take the cupcakes out of the oven, the cake's texture is pretty dry. However, once they cool down for about 2 hours, they become more moist.
Kahlua Chocolate Cupcakes with Kahlua Buttercream Frosting
- 3 eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup butter (salted)
- 1 cup light brown sugar, packed (I used dark brown sugar which works too)
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 3/4 cup strong cold coffee
- 3/4 cup Kahlua
- Kahlua Buttercream Frosting (recipe follows)
- Preheat oven to 350 degrees F. In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Fill prepared cupcake cups to 3/4 full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tins and cool on rack completely before frosting. Makes 2 dozen standard-sized cupcakes, or 52 mini cupakes.
Kahlua Buttercream Frosting
- 6 Tbsp butter
- 3/4 lb. powdered sugar (original recipe: 1 lb.)
- 3 Tbsp. unsweetened cocoa powder
- 4 Tbsp. Kahlua
- 3 Tbsp. hot coffee
In large bowl, cream together butter and powdered sugar. Add cocoa powder, Kahlua and hot coffee. Beat until smooth. Frosts 2 dozen regular cupcakes, or 48 mini cupcakes (you can try to extend it to 52 minis).
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