Monday, September 13, 2010

Chocolate Kahlua Cupcakes

Cupcakes, cupcakes, cupcakes!
Have you notice that they are everywhere lately?

In coffee shops, at weddings, at the mall, in cupcake speciality shops.....
and they're not your kid's birthday party cupcake, either.

They're gourmet.
They're a speciality.
They're filled with ganache and topped with piles of pillowy soft buttercream.
They're expensive!

I'm much to cheap to hop aboard the gourmet cupcake train so I'm all up for trying to recreate some delicious gourmet(ish) cupcakes at home.

These chocolate kahlua cupcakes were my first attempt.

The icing was good and the cupcake was good. They didn't wow me but I would make them again. I think to add that wow factor I'd have to pipe in some ganache or boozy filling.

Oh well, next time (*shrugging my shoulders*)

I think the icing was a little bit soft. It was the perfect consistency in the fridge but when I left an iced cupcake on the counter for a bit the icing started to drip off.
Don't worry though. None was wasted.
I'm not too proud to lick icing off my counter :)

Can't make these cupcakes 'cause you're out of Kahlua? I can fix that for you on Wednesday..... 

Chocolate Kahlua Cupcakes
Makes 18 - 20 cupcakes
Adapted from Annie's Eats

For the cupcakes:
¾ cup unsweetened cocoa powder
1 tbsp. instant espresso powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk (or use ¾cup milk plus ¾tsp vinegar and allow to sit for 5 mins)
3 tbsp. vegetable oil
1 tsp. vanilla extract
For brushing the cupcakes:
Kahlua liqueur
For the frosting:
1 ½ cups unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
4 tbsp. Kahlua liqueur

1 tbsp instant coffee dissolved in 2 tbsp hot water
3 - 4 tbsp. heavy cream

1.To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.
2. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack.  Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm.  Allow to cool completely.
3. To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.  Mix in the confectioners’ sugar until incorporated.  Add in the Kahlua and coffee and beat on medium speed until well blended.  Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy.  Frost cooled cupcakes as desired.

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