author bakerbynature
yield 16 cupcakes
Moist and fluffy Kahlua Coffee Chocolate Cupcakes!
Ingredients
For the Kahlua Chocolate Cupcakes:
- 2 tablespoons canola oil OR coconut oil
- 1 stick (4 ounces) unsalted butter
- 3 ounces semi-sweet chocolate, chopped
- 1 teaspoon instant espresso powder
- 3/4 cup plus 2 tablespoons all-purpose flour, not packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/4 light brown sugar, packed
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla
- 2 tablespoons Kahlua
- 1/2 cup full-fat sour cream, at room temperature
- 1/2 cup hot coffee
- For the Kahlua Buttercream:
- 1 stick unsalted butter
- 3 cups confectioners sugar, sifted
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons Kahlua
- 3 tablespoons whole milk or half and half, more if needed
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- For the Kahlua Ganache:
- 4 ounces bittersweet chocolate, chopped into small pieces
- 1/2 cup heavy whipping cream
- 2 teaspoons Kahlua
Instructions
For the Kahlua Chocolate Cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it helps them peel right off).
- Combine the the oil, butter, chocolate, and espresso powder in a large microwave safe bowl; melt in the microwave, heating in 30 second increments, stirring between each increment, until chocolate is completely melted. You can also do this on the stove top using a double boiler, but I find the microwave to be much easier. Whisk mixture completely smooth and set aside to cool.
- Visit Kahlua Chocolate Cupcakes@bakerbynature.com For Recipe Instructions.