Chocolate Kahlua Cup Cakes

By [e-mail]

Ingredients

• For the Kahlua buttercream:
• 1 box devil's food cake mix
• 1 (5.9 oz) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 tsp vanilla extract
• 1 tbsp instant espresso dissolved in 1/2 cup warm water
• 1 cup butter, at room temperature
• 4 cups powdered sugar
• 3 tbsp Kahlua liqueur
• 1 tsp vanilla

Preparation

Step 1

- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla, and espresso/water mixture for about 2 minutes on medium speed.
- Pour batter into cup cake pan and bake according to the package's instructions.
- Allow cup cakes to cool completely.
- For the frosting beat butter in the bowl of an electric mixer for 2-3 minutes or until light and fluffy. Gradually add in powdered sugar and beat well. Add Kahlua and vanilla and beat until combined.
- Transfer frosting to a piping bag fit with a medium-sized star tip and a swirl of frosting.