Last week, Steph and I decided to have a baking night to make these scrumptious, delightful cupcakes. We’ve had great reviews from our friends about them and I thought I’d share!
Steph had found the recipe online at The Gourmet Foodie Blog (it has some great recipes, I suggest you go do some browsing!). Here’s the recipe just as it’s posted on The Gourmet Foodie Blog! Though, we did add just a little right at the end: chocolate sprinkles and some cocoa powder! Add the sprinkles first and then the cocoa powder so that the sprinkles will stick better.
Kahlua Cupcakes-from 125 Best Cupcake Recipes by Julia Hasson
Preheat Over to 350
Line cupcake pans with paper liners
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
1/3 cup Kahlua or coffee flavored liqueur
2 tsp instant coffee granules
¾ cups granulated sugar
1/3 cup unsalted butter at room temperature
2 egg whites
1/3 cup buttermilk
1. In a small bowl, mix together flour, baking soda, baking powder and salt (set aside)
2. In a small bowl, whisk together Kahlua and instant coffee (set aside)
3. In a bowl, using an electric mixer, beat together sugar and butter until light and fluffy
4. Add egg whites one at a time, beating after each addition
5. Alternately beat in the flour mixture, buttermilk and liqueur mixture, making three additions of flour and one each of the buttermilk and liqueur, beat until smooth
6. Scoop batter into prepared cupcake pan (about ¾ of the way full)
7. Bake for 20-25 minutes or until tops of cupcakes spring back slightly when touched.
8. Let cool in pan for 10 minutes then cool completely on wire racks.
9. Make sure cupcakes are completely cooled before frosting
Coffee Buttercream Frosting
1 cup unsalted butter at room temperature
3 cups confectioners sugar
1 tsp vanilla
1 tbsp instant coffee granules
1 tsp hot coffee
1 tsp Kahlua or coffee-flavored liqueur
1. In a small bowl, using an electric mixer on low speed, beat together butter, sugar and salt until well combined. Increase speed to high and beat until light and fluffy. Add vanilla, beating until frosting is smooth
2. In a small bowl mix together coffee granules, hot coffee and liqueur. Stir until coffee granules are dissolved. Let cool completely
3. Add cooled coffee mixture to butter mixture, beating until smooth, creamy and well mixed. You will need to scrape down the sides of the bowl several times while mixing
4. Spread icing over cooled cupcakes
5. Optional: Add chocolate sprinkles and a light dusting of cocoa powder.
I hope you get as much of a thrill from these small packages of delicious as we did! Happy baking!