Kahlua and Cream Double Chocolate Chunk Cupcakes.
These Kahlua and Cream Double Chocolate Chunk Cupcakes are rich, indulgent, and bursting with chocolate and coffee flavors. Perfect for impressing any crowd!
Equipment
- Mixing Bowls
- Whisk
- Electric Mixer
- Cupcake Pan
- Cupcake liners
- Spatula
- Cooling rack
Ingredients
Cupcake Batter
- 1 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup Kahlua
- 1/2 cup unsalted butter melted
- 4 ounces high-quality dark chocolate coarsely chopped
- 1/2 cup white chocolate chips
Frosting
- 1 cup sweet cream butter 2 sticks, softened
- 3 1/2 cups powdered sugar
- 1 tablespoon Kahlua
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect rise.
- Line your cupcake pan with cupcake liners for easy removal and serving.
Making the Batter
- In a large mixing bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In another bowl, beat granulated sugar, large egg, and vanilla extract until well combined; then add Kahlua and melted unsalted butter, mixing until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing to prevent dense cupcakes.
- Gently fold in the coarsely chopped dark chocolate and white chocolate chips to create gooey pockets throughout.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes before transferring to a cooling rack.
Frosting
- While cupcakes cool, beat sweet cream butter until creamy. Gradually add powdered sugar, mixing well.
- Add Kahlua and vanilla extract, beating until the frosting is light and fluffy.
- Once cupcakes are completely cool, frost generously using a spatula or piping bag for decoration.
Notes
- Do not overmix the batter to keep cupcakes tender and moist.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Use high-quality dark chocolate for best flavor depth.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or freeze unfrosted for up to 3 months.
- For dietary adaptations, substitute ingredients as suggested for dairy-free, gluten-free, or vegan versions.