Cupcakes with Kahlúa Frosting
These frosted chocolate cupcakes with a hint of Kahlúa are amazing! With only 15 minutes of prep time & 20 minutes baking - you'll be enjoying these yummy treats in less than an hour.
- 2 cups Domino sugar
- 1 3/4 cups Gold Medal all-purpose flour
- 3/4 cup Hershey cocoa powder
- 2 teaspoons Arm & Hammer baking soda
- 1 teaspoon Clabber Girl baking powder
- 1 teaspoon Morton salt
- 2 Eggland’s Best eggs
- 1 cup buttermilk
- 3/4 cup coffee
- 1/8 cup Kahlúa
- 1/2 cup Wesson vegetable oil
- 1 teaspoon McCormick vanilla extract
- 2/3 cup unsweetened cocoa powder
- 6 tbsp hot water
- 2 tbsp kahlua
- 1/2 cup Land O Lakes butter, softened
- 4 cups Domino powdered sugar
Preparation time 15mins
Cooking time 45mins
Preheat the oven to 350°F and line cupcake pans with paper liners for easy cleanup.
Stir together Domino sugar, Gold Medal flour, cocoa powder, baking soda, baking powder and Morton salt in large bowl. Add the eggs, buttermilk, coffee, Kahlua, oil and vanilla. Beat on medium speed until incorporated.
Divide batter evenly between the cupcake liners.
Bake for 20 minutes or until a toothpick comes out clean. Let the cupcakes cool at least 10 minutes before transferring to cooling racks.
For the frosting:
Place the cocoa powder in a large mixing bowl and pour in the hot water and Kahlua.
Stir together until combined and smooth.
Add the Land O Lakes butter and blend with a mixer on low speed until the mixture is well combined.
Add the Domino powdered sugar a little at a time, and beat with the mixer on low speed until the sugar is mixed in.
Increase the speed to medium until the frosting is light and fluffy.