I was fooling around on the internet and found this *amazing* cupcake recipe on the blog Take the Cannoli. I’ve been a sucker for using booze in baked goods ever since we had waaaay too much Bailey’s and I had to find creative ways to use it (too much for even drinking – it was nuts). Anyway, the cupcake recipe is originally the Chocolate Kahlua Cupcake from the book Crazy About Cupcakes, but I thought I would give a nice shout out to Take the Cannoli. She also does a pretty mean looking mascarpone frosting that I didn’t do, but I bet is mighty delicious. I used a pretty basic cream cheese frosting recipe and added some things to spice it up.
Chocolate Kahlua Cupcake
Recipe from Crazy About Cupcakes
Recipe makes 24 standard size cupcakes.
1-1/2 cups unsalted butter, room temperature
1/2 cup cocoa powder
1-1/2 cups sugar
1 T. vanilla extract
3 large eggs, separated, at room temperature
1/2 cup cold water
1/2 cup Kahlua
2-1/4 cups all-purpose flour
3 tsp. baking soda
1/2 tsp. salt
Strong brewed coffee or espresso. (Like a shot glass full. I used coffee and it tasted great. For a stronger flavor, you will want to use espresso. I’m pretty sure instant would work fine.)
1. Preheat the oven to 350° and line muffin tins with paper liners.
2. In a large bowl, cream the butter, cocoa powder, sugar, and vanilla together with an electric mixer on medium speed for 3-5 minutes until light and creamy. Add egg yolks and continue to beat for another 4 minutes.
3. In a small bowl, combine the water and Kahlua. (Tip: If you over pour the Kahlua you have to drink it. Oopsie Doopsies!)
4. In another large bowl, combine the flour, baking soda, and salt.
5. Add the dry ingredients to the creamed mixture, alternating with the Kahlua/water mixture. Mix on medium speed until thoroughly combined.
6. With clean beaters and a large bowl, whip egg whites until they form soft peaks. With a rubber spatula, fold the whites into the batter.
7. Fill cupcake liners 3/4 full. Bake for 20-25 minutes or until cupcakes are done. Once cupcakes are removed from the oven, poke a few holes in the tops of each cake (I used a fork) and brush on the brewed espresso. Cool completely in the pan.
Coffee Cream Cheese Frosting (or Mocha) – This recipe I just had lying around. It’s pretty easy, but there might be better ones out there. Next, I’ll try the mascarpone!
8 oz. cream cheese
5 T butter (soft/room temp)
2 tsp vanilla extract
2 tsp. instant coffee or ground espresso
2 cups confectioner’s sugar
Cocoa powder (optional for mocha flavor)
1. In a medium bowl, beat the cream cheese, butter, vanilla, and coffee until combined.
2. Add powdered sugar until the frosting reaches the the desired consistency and sweetness.
3. Optional: Add cocoa powder until the frosting reaches the desired flavor.