Chocolate Espresso Cupcake with Kahlua Cream Cheese Frosting
INGREDIENTS
•
cupcakes:
•
1 cup butter, softened to room temperature
•
1 3/4 cup sugar
•
2 eggs
•
2 tsp. vanilla extract
•
1 cup buttermilk or 1 cup whole milk with 1 Tbs. lemon juice
•
1/2 cup strong coffee, cooled
•
2 cups flour
•
3/4 cup cocoa powder
•
1 tsp. baking soda
•
1 1/2 tsp. baking powder
•
1/2 tsp. salt
•
frosting:
•
8 oz. bar cream cheese, cold
•
1/2 cup butter (1 stick), softened to room temperature
•
1 tsp vanilla extract
•
4 Tbs. Kahlua coffee liqueur*
•
3 1/2 cups powdered sugar, measure then sift
•
topping:
•
1/2 to 3/4 cup Kahlua coffee liqeuer*
•
1 cup chocolate covered espresso beans
•
Note: I have two alternatives for egg-free cupcakes. You can try the
•
egg-free chocolate cupcakes or the vegan wacky chocolate cake recipes.
•
*You can adjust the amount of Kahlua to your preference. Feel free to add
•
more if you want a stronger coffee flavor. For those who prefer a
•
non-alcoholic option to Kahlua, you can mix together 2-3 tablespoons
•
of instant espresso powder and 1/2 cup granulated sugar to 1 cup
•
hot water.
ADVERTISEMENT