If you’re looking for a dessert that’s as sophisticated as your favorite cocktail, my Kahlúa cupcakes are the ultimate treat! I add freshly brewed coffee to boxed chocolate cake mix to create moist and flavorful chocolate coffee cupcakes. Then, I core and fill them with Kahlúa ganache and top them with silky Kahlúa buttercream for even more delicious coffee flavor. These cupcakes are a caffeine addict’s dream!
Kahlúa Cupcakes with Cake Mix
Most boozy bakes lose their punch in the oven, so I skip adding Kahlúa to my cupcake batter. Instead, I infuse silky chocolate ganache and creamy buttercream frosting with Kahlúa liqueur for a one-two punch!
I make my chocolate cupcakes with cake mix for a reliable result every time, which gives me plenty of time to focus on perfecting the ganache and frosting. By swapping water for freshly-brewed coffee, they get an intense chocolatey flavor that perfectly complements the other elements.
With the Kahlúa ganache as a molten core, you get an indulgent blend of creamy textures in every bite, and the Kahlúa buttercream on top really brings it all together. These cupcakes are SO good!
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Chill Before You Fill
To ensure your Kahlúa ganache stays as a decadent, molten core rather than soaking into the cake, pop your cored cupcakes into the freezer for just 10 minutes before filling. This quick flash-chill firms up the inner walls of the cupcake, creating a structural seal that locks the ganache in place and prevents a soggy bottom.
Kahlúa Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer or Stand Mixer
- Piping Tip Set (optional)
Ingredients
For the Chocolate Cupcakes:
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup freshly brewed coffee slightly cooled (110-120°F)
- ½ cup vegetable oil
- 3 large eggs room temperature
For the Kahlúa Chocolate Ganache:
- 2 ounces semisweet chocolate finely chopped
- ¼ cup heavy cream
- 2 tablespoons Kahlúa coffee liqueur
For the Kahlúa Buttercream:
- ½ cup unsalted butter room temperature (1 stick)
- 3 cups powdered sugar
- ¼ cup Kahlúa coffee liqueur
- 1 teaspoon pure vanilla extract
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, mix together the cake mix, coffee, vegetable oil, and eggs.13.25 ounces chocolate cake mix, 1 cup freshly brewed coffee, ½ cup vegetable oil, 3 large eggs
- Divide the batter between the cupcake tins, filling each one about ⅔ of the way full.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
For the Kahlúa Chocolate Ganache:
- While the cupcakes bake, make the ganache. Add the chopped chocolate and heavy cream to a small microwave-safe bowl. Cook for 45 seconds and then whisk to combine. If the chocolate has not fully melted, cook for an additional 30 seconds.2 ounces semisweet chocolate, ¼ cup heavy cream
- When the ganache is smooth and well combined, add the Kahlúa and whisk again.2 tablespoons Kahlúa coffee liqueur
- Set the ganache aside at room temperature to cool until it is no longer warm to the touch, about 30 minutes.
- When the cupcakes and ganache have cooled, cut a small hole out of the center of each cupcake (about the size of a nickel and 1-inch deep). Fill each hole with 1-2 teaspoons of ganache and place the cut-out piece of cake back on top to seal in the ganache.
- Set the cupcakes aside while you prepare the buttercream.
For the Kahlúa Buttercream:
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.½ cup unsalted butter, 3 cups powdered sugar
- Add the Kahlúa and vanilla extract. Mix to combine.¼ cup Kahlúa coffee liqueur, 1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
Notes
- Let the coffee cool slightly before adding to the batter so you don’t curdle the eggs.
- Don’t overmix the batter, or your cupcakes will turn out flat and dense.
- If you overfill the cupcake liners, the cupcakes will overflow and turn out flat.
- When you add the Kahlúa to the ganache, stir from the center outward in small circles to prevent seizing.
- Don’t let the chocolate ganache sit for longer than 30 minutes, as it will become hard and difficult to spoon into the cupcakes.
- Use an apple corer or piping tip to cut clean holes in the cupcakes.
- Wait to frost the cupcakes until they have fully cooled, or else the frosting will melt off!
- Make sure the butter is fully softened to room temperature for the buttercream; otherwise, it could turn out lumpy.
- If the frosting feels too soft to hold a peak, add 1 tbsp of cornstarch or an extra ¼ cup of sugar.
- Dust with cocoa powder or top with a chocolate-covered espresso bean.
How to Make Kahlúa Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. In a large bowl, mix 13.25 ounces (1 box) of chocolate cake mix, 1 cup of freshly brewed (slightly cooled) coffee, ½ cup of vegetable oil, and 3 large, room-temperature eggs together. I like the coffee to be warm, not hot, so it blooms the cocoa powder without cooking the eggs. Take care not to overmix, or the cupcakes will turn out dry and flat.
Bake the Cupcakes: Divide the batter evenly between the cupcake tins, filling each one about ⅔ of the way full–I like to use a ¼-cup measuring cup or cookie portion scoop for this. Don’t overfill, or they’ll overflow and make a mess! Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Make the Ganache: Add 2 ounces of chopped semisweet chocolate and ¼ cup of heavy cream to a small microwave-safe bowl. Microwave for 45 seconds, and then whisk to combine. If the chocolate has not fully melted, cook for an additional 30 seconds. When the ganache is smooth and well combined, add 2 tablespoons of Kahlúa, whisking from the center outwards in small circles to prevent splitting. Set the ganache aside at room temperature to cool until it is no longer warm to the touch, about 30 minutes.
Fill the Cupcakes: When the cupcakes and ganache have cooled, cut a small hole out of the center of each cupcake (about the size of a nickel and 1-inch deep–I like to use an apple corer or piping tip to do this). Fill each hole with 1-2 teaspoons of ganache.
Reassemble the Cupcakes: Place the cut-out piece of cake back on top to seal in the ganache. Set the cupcakes aside while you prepare the buttercream.
Beat the Buttercream: Add ½ cup of room-temperature unsalted butter to the bowl of a stand mixer fitted with the paddle attachment, and beat until smooth. With the mixer on low speed, slowly add 3 cups of powdered sugar.
Flavor the Frosting: Add ¼ cup of Kahlúa and 1 teaspoon of vanilla extract. Mix to combine. Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy. If the frosting feels too loose or runny, add a tablespoon of cornstarch or some extra powdered sugar to firm it up.
Frost the Cupcakes: Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired–I’m using a Wilton 2D piping tip. Optionally dust with cocoa powder and top with an espresso bean (or a chocolate-covered espresso bean if you’re feeling fancy!).
How to Store and Freeze
Store leftover frosted Kahlúa cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
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