Cupcakes, Food

Chocolate Kahlua Cupcakes

January 4, 2015

For our recent housewarming party, I wanted to try making cupcakes since I hadn’t in a while. As an added incentive, I promised a coworker that I would incorporate her handmade cupcake toppers and take some pictures of them. Aren’t they cute? I had lots of fun incorporating something more than just frosting as a cupcake decoration.  

As for the recipe: as usual, I began with my favorite chocolate cupcake recipe, then brushed the tops with a mocha simple syrup before frosting them, then they get topped with chocolate Kahlua cream cheese buttercream.

Mocha Cupcake Glaze
  1. 1 cup sugar
  2. 1 cup water
  3. 3 tablespoons cocoa powder
  4. 1 teaspoon coffee extract
  5. 1 teaspoon instant coffee
  6. 1 tablespoon vanilla paste (if desired)
  1. Bring water and sugar to a simmer on the stove, whisking occasionally to dissolve the sugar
  2. Remove from the heat as soon as the simple syrup begins to simmer and add the cocoa powder and instant coffee. Whisk to combine and taste it. Does it have enough chocolate and coffee flavor? If not, adjust to your liking.
  3. Once the cupcakes are cool, brush the tops with simple syrup using a pastry or basting brush.
  1. Don't drown the cupcakes in simple syrup. They only need a little (enough that it soaks in and keeps the cake moist).
  2. You may have some leftover simple syrup. Not to worry! It's delicious stirred into coffee, or it'll keep in the fridge for quite a while and can be used in future cupcake batches.
Plethora, Etc.
Chocolate Kahlua Frosting
  1. 16 tablespoons (2 sticks) butter
  2. 8 oz (1 block) cream cheese, softened
  3. 1/3 cup unsweetened cocoa powder
  4. 6 cups powdered sugar
  5. 1 tablespoon vanilla paste
  6. 2-3 tablespoons Kahlua/coffee liqueur (adjust to your tastes), and/or cooled strong espresso
  7. 1 tsp coffee extract (optional)
  1. In the bowl of an electric mixer, beat butter until fully smooth.
  2. Add cream cheese, and continue to beat until fully incorporated and smooth.
  3. Add cocoa powder, and beat until well combined.
  4. Add powdered sugar, one cup at a time, while the mixer is running on low. (Be careful, otherwise powdered sugar may end up everywhere. I speak from experience!)
  5. Add vanilla, then all liquids/flavorings to taste. Adjust as needed, such as by adding additional Kahlua.
  6. Beat until all liquid is fully incorporated and frosting is smooth and fluffy.
  1. If your frosting is too melty and loose, add more powdered sugar. To see if you've added enough, pipe a little frosting onto a plate and let it sit for 5-10 minutes. If it forms a crunchy "crust" after sitting for a bit, you know that you've added enough powdered sugar and can begin frosting your cupcakes.
Adapted from Glorious Treats
Adapted from Glorious Treats
Plethora, Etc.

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