Kahlua Chocolate Cupcakes


12 People

Cooking Time

16 Minutes

Total Time

46 Minutes

  • 1 box white cake mix

  • ¼ cup Kahlua

  • 1 ¼ cups water

  • 3 tablespoon finely ground espresso

  • ⅓ cup canola oil

  • 3 eggs

  • ---For Frosting---

  • 1 cup butter

  • 4 cups powdered sugar

  • 1 tsp vanilla extract

  • ½ cup cocoa powder

  • 3 tbsp Kahlua

  • ---Garnish---

  • Chocolate covered espresso beans

  • Finely ground coffee

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    1. Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 12 regular-size muffin cups.
    2. In large bowl, beat all cupcake ingredients with an electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
    3. Bake 16-18 minutes or until the toothpick inserted in the center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
    4. While the cupcakes are cooling make the frosting. In a large bowl, beat the butter with an electric mixer on low speed until light and fluffy. Gradually add powdered sugar, 1 tablespoon at a time, beating until combined. Scrape down the bowl then add the cocoa powder and kahlua. Beat until blended, light and fluffy.
    5. Spoon frosting into a piping bag fitted with a star tip. Pipe frosting in circular pattern on tops of cupcakes. Garnish with chocolate covered espresso beans and ground coffee.



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