Kahlua Chocolate Cupcakes with Espresso Buttercream Frosting

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/8 cup All-purpose flour, unbleached
  • 3/4 tsp Baking soda
  • 3/4 cups Brown sugar, packed
  • 2 oz Chocolate, unsweetened
  • 1 cup Chocolate chips
  • 1 Cocoa nibs or chocolate shavings
  • 2 tbsp Cocoa powder, unsweetened
  • 3 1/2 cups Confectioners' sugar
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Ingredients

  • 1 Frosting:

• Bread & Baked Goods

  • 1 Cupcakes

• Drinks

  • 1 1/2 tsp Espresso, powder

• Dairy

  • 10 1/3 tbsp Butter
  • 2 tbsp Milk
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 5/8 cup Kahlua

• Liquids

  • 2 tbsp Water

Found on flourarrangements.org

Description

Ingredients

• Cupcakes
• 2 ounces unsweetened chocolate, finely chopped
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ¾ teaspoons baking soda
• ¼ teaspoon salt
• ½ cup sour cream
• ½ cup Kahlua
• 2 tablespoons water, milk, or coffee
• 1 teaspoon vanilla extract
• 5 tablespoons butter, softened but still cool
• ¾ cups brown sugar, packed
• 2 large eggs
• 1 cup chocolate chips
• Frosting
• 2 tablespoons Kahlua
• 2 tablespoons milk
• 1½ teaspoons espresso powder
• pinch salt
• 3½ to 4 cups confectioners sugar (sifted if lumpy)
• ⅓ cup (2/3 stick) butter, softened but still cool
• cocoa nibs or chocolate shavings, for garnish

Directions

• For the cupcakes, preheat oven to 350° F. Grease or line 22 cups in standard-size muffin tins. Set aside.
• Melt chocolate in a double boiler or in a bowl set over a pan of simmering water. Set aside to cool slightly.
• Combine flour, cocoa powder, baking soda, and salt in a bowl and set aside.
• Add Kahlua to a glass measuring cup and then spoon in sour cream until the two ingredients reach the 1-cup line. Stir in water (or milk or coffee) and vanilla extract. Mix well and set aside.
• In the bowl of a standing electric mixer, cream together butter and sugar until light and fluffy. Add the eggs to the butter mixture, one at a time, beating well after each addition. Add the chocolate mixture and stir to mix.
• Alternate adding the flour mixture and sour cream mixture to the batter in two additions. Stir until well combined. Fold in chocolate chips.
• Fill prepared muffin cups about half full with batter. Bake in preheated oven until firm to the touch and a tester inserted in the center of a cupcake comes out with a just few crumbs clinging to it, about 13 to 15 minutes. Remove from oven and cool in pans.
• To prepare the frosting, combine Kahlua, milk, espresso powder, and salt in the bowl of a standing electric mixer. Swirl the bowl gently until espresso powder and salt have dissolved.
• Add 3½ cups of the confectioners sugar and the butter. Mix slowly with the paddle attachment to combine, and then increase speed to medium-high and beat until smooth and creamy. Add additional powdered sugar if needed to achieve a frostable consistency.
• Pipe frosting atop cooled cupcakes or use a small spatula to add a generous layer of frosting to each cupcake. Garnish with cocoa nibs or chocolate shavings.