Mini Kahlua Cupcakes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Simple syrup

• Baking & Spices

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

• Dairy

  • 7 tbsp Butter, unsalted
  • 1/4 cup Buttermilk

• Beer, Wine & Liquor

  • 6 tbsp Kahlua coffee liquor

Found on sweetandsavorybyshinee.com

Description

Ingredients

•  ¾ cup (94gr) all-purpose flour
• ½ cup (100gr) sugar
• ¼ cup (20gr) unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ¼ cup (60ml) buttermilk, at room temperature
• 3 tablespoons unsalted butter, melted
• 2 tablespoons Kahlua coffee liquor
• 1 teaspoon pure vanilla extract
• 2 tablespoons simple syrup*
• 2 tablespoons Kahlua coffee liquor
• ¼ cup (54gr) unsalted butter, softened
• 1 cup (130gr) powdered sugar
• 2 tablespoons Kahlua coffee liquor
• 1 teaspoon pure vanilla extract

Directions

• To make the cupcakes, preheat the oven to 350°F (175° C). Line the mini muffin tin with mini cupcake liners and light spray with cooking spray.In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In a medium bowl, whisk the egg, buttermilk, melted butter, Kahlua and vanilla extract until well combined, about 2 minutes.Add the dry ingredients and fold the batter until just combined.Fill the prepared mini muffin cups with about 2 teaspoons of batter. (I used this small cookie scoop for this.)Bake for 8-10 minutes, or until the inserted toothpick comes out clean. Cool completely.To make Kahlua syrup, combine Kahlua and simple syrup.Poke each cupcake in a few places with a tooth pick. And then brush Kahlua syrup on each cupcake.To make the Kahlua buttercream, cream the butter in a mixing bowl with whisk attachment for 1 minute.Add powdered sugar, Kahlua and vanilla extract and continue to beat until fluffy, about 2-3 minutes.Transfer the frosting into a pastry bag with your favorite tip. (I used this Wilton 1M tip). Frost the cupcakes and serve.Store the cupcakes in fridge, covered.