These chocolate Kahlua cupcakes have a rich chocolate base filled with a coffee ganache, and topped with a Kahlua buttercream. They are sweet, chocolatey, and have a delicious hint of coffee thanks to the liqueur.
Chocolate Coffee Cupcakes
These moist Kahlua cupcakes are filled with a sweet ganache and topped with a buttercream frosting. These boozy chocolate coffee cupcakes are perfect if you love coffee liqueur. These always hit the spot!
Why You’ll Love this Chocolate Cupcake Recipe with Coffee:
- Easy-to-Make: This chocolate coffee cupcake recipe is super simple. Don’t let the center-filling intimidate you–it’s simple to do!
- Coffee-flavored: Coffee lovers will love these Kahlua cupcakes! They’re made with fresh coffee and coffee liqueur!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Kahlua is a proprietary brand that I want to acknowledge and give credit to.
How to Make Kahlua Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Cupcakes: Combine ingredients according to the recipe card to make the batter, and pour into a cupcake tin. Bake, then let them cool.
- Ganache: Melt chocolate and heavy cream in the microwave, then whisk in the Kahlua. Let it cool.
- Fill Cupcakes: Scoop a small hole out of the center of each cupcake, fill with ganache, then place the cut-out piece back on top.
- Frosting: Combine ingredients to make the Kahlua buttercream. Transfer it to a piping bag, than frost the cupcakes.
Ingredient Notes
- Vegetable Oil: Adds richness and moisture to the cupcakes.
- Coffee: Also adds moisture and helps enhance the flavor of the Kahlua.
- Eggs: Bind the cupcake batter together.
- Vanilla: Enhances the flavor of the chocolate and coffee.
- Granulated Sugar: Sweetens the cupcakes.
- Flour: Gives the cupcakes structure so they aren’t too wet. Make sure to measure using the spoon-and-level method as adding too much flour can result in dry cupcakes.
- Cocoa Powder: Makes these cupcakes chocolate flavored. Make sure to use unsweetened baking cocoa– either natural or Dutch-processed.
- Baking Powder: Helps the cupcakes rise.
- Chocolate: For the ganache, I’m using chopped semisweet chocolate, but chocolate chips would also work. Just make sure to use good-quality chocolate.
- Heavy Cream: Helps thin the ganache. Make sure to use cream, as lower-fat milks will not set properly.
- Kahlua: Adds a delicious boozy coffee flavor to our ganache and buttercream.
- Butter: The base of the frosting– make sure it’s fully softened so you don’t end up with lumps in your buttercream.
- Powdered Sugar: Sweetens the frosting and gives it structure.
These chocolate Kahlua cupcakes have a rich chocolate base filled with a chocolate Kahlua ganache and topped with a Kahlua buttercream. These cupcakes are sweet, chocolatey, and have a delicious hint of coffee and Kahlua.
Kahlua is a coffee liqueur made from Mexican coffee, rum, and vanilla. It has a rich, subtly sweet coffee flavor.
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip it again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
What is the secret to a moist cupcake?
The key to a moist cupcake is creating air bubbles in the batter before baking. If you overmix, you will flatten out air bubbles and lose the moist effect before it’s baked.
Make Ahead Instructions
You can make the chocolate cupcakes up to 1 day in advance and store them in an airtight container at room temperature until ready to fill and frost.
You can make the Kahlua buttercream up to 5 days ahead and store it in an airtight container or Ziplock bag in the refrigerator until ready to use.
Storage Instructions
Store leftover Kahlua cupcakes in an airtight container in the refrigerator for up to 3 days. Enjoy cold or let come to room temperature.
Freezing Instructions
While I don’t recommend freezing fully-assembled Kahlua cupcakes, you can freeze the chocolate cupcakes and Kahlua buttercream in separate airtight containers for up to 3 months. Let thaw overnight in the refrigerator before filling and frosting.
Substitutions
- You can use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
- In place of the coffee, you can use water or milk, but the cupcakes won’t be as flavorful.
- For gluten-free cupcakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can use any cocoa powder you have on hand.
- You can use whatever kind of chocolate you prefer, such as milk or dark.
- In place of the Kahlua, you can use any brand of coffee liqueur.
Decorating Ideas
Top these cupcakes with a coffee bean, a chocolate-covered espresso bean, or chocolate sprinkles!
Tips for the Best Kahlua Cupcakes
- Measure the flour using the spoon-and-level method to prevent dry cupcakes.
- Take care not to overmix the batter; otherwise, your cupcakes will be dense and chewy.
- Don’t let the chocolate ganache sit for longer than 30 minutes, as it will become hard and difficult to spoon into 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.
I hope you love these Kahlua cupcakes. The combination of chocolate and coffee can’t be beat!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Kahlua Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- ½ cup vegetable oil 100 grams
- ½ cup freshly brewed coffee 114 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams
- 1¼ cups all-purpose flour 150 grams
- ¼ cup unsweetened cocoa powder 21 grams
- 1 teaspoon baking powder 4 grams
For the Kahlua Chocolate Ganache
- 2 ounces semisweet chocolate 57 grams, finely chopped
- ¼ cup heavy cream 57 grams
- 2 tablespoons Kahlua coffee liqueur 28 grams
For the Kahlua Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 3 cups powdered sugar 339 grams
- ¼ cup Kahlua coffee liqueur 57 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
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, whisk the vegetable oil, coffee, eggs, and vanilla extract together. Add the granulated sugar and whisk to combine.½ cup vegetable oil, ½ cup freshly brewed coffee, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup granulated sugar
- Add the flour, cocoa, and baking powder. Mix just until combined– you don’t want to overmix.1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking powder
- 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 Kahlua 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 kahlua and whisk again.2 tablespoons Kahlua 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 ¼-inch deep). Fill each hole with 1 teaspoon 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 Kahlua 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 Kahlua and vanilla extract. Mix to combine.¼ cup Kahlua 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– I’m using a Wilton 2D piping tip.
Notes
- You can use any neutral oil, such as canola or coconut, in place of the vegetable oil, or try melted butter!
- In place of the coffee, you can use water or milk, but the cupcakes won’t be as flavorful.
- For gluten-free cupcakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can use any cocoa powder you have on hand.
- You can use whatever kind of chocolate you prefer, such as milk or dark.
- In place of the Kahlua, you can use any brand of coffee liqueur.
- Measure the flour using the spoon-and-level method to prevent dry cupcakes.
- Take care not to overmix the batter; otherwise, your cupcakes will be dense and chewy.
- Don’t let the chocolate ganache sit for longer than 30 minutes, as it will become hard and difficult to spoon into 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.
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