Chocolate Cupcakes with Kahlua Buttercream Frosting #SundaySupper

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 2 1/4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 softened stick Butter, unsalted

• Beer, Wine & Liquor

  • 3 tbsp Kahlua

• Liquids

  • 1/2 cup Water

Found on flouronmyface.com

Description

Directions

• Cupcake Directions
• Sift the flour, baking soda, baking powder, and salt together into a bowl. Set aside.
• Add the cocoa to the boiling water and mix until all lumps have dissolved. Set aside.
• In a large bowl cream together the butter and sugar.
• Add the egg and vanilla to the bowl with the creamed butter and sugar.
• Beat on high for about 2 minutes.
• Add half the dry ingredients and half the cocoa mixture to the bowl and beat for about 1 minute.
• Add the remaining dry ingredients and cocoa mixture to the bowl and beat for 2 minutes on high.
• Fill the cupcake wells 3/4 full with batter.
• Bake in a preheated 350 degrees oven or (325-degree oven for dark pans) for 20-24 minutes or until the top of a cupcake springs back when touched.
• Allow cupcakes to cool completely before frosting.
• Frosting Directions
• Cream the softened butter in a large bowl until smooth and fluffy.
• Gradually add the powdered sugar to bowl and beat on medium.
• Add the Kahlua to the frosting and beat for 3 minutes, scraping the bowl occasionally.
• Frost cooled cupcakes.
• Refrigerate until serving.

Nutrition