Kahlua Cupcakes

Kaluha Cupcakes

For the cupcakes:

3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

For the Kahlua buttercream:

6 tablespoons unsalted butter, room temperature
3 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee

For the Bailey’s buttercream:

16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream

For the cupcakes:

1. Beat the egg whites until foamy.
2.Slowly add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy. Transfer into a bowl, set aside.
3.In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
4.Add the egg yolks, one at a time, mixing well after each addition.
5.In a separate bowl, combine the flour, cocoa, and baking soda.
6.With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately,ending with the flour mixture.
7. Gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
8.Fill each prepared cupcake liner about two-thirds full.
9. Bake the cupcakes for about 20-25 mins

For the Kahlua buttercream:

In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.

Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.

For the Bailey’s buttercream:

In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar until smooth.

Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.

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