Coffee and chocolate belong together, and these Kahlua cupcakes are proof of that! I added freshly brewed coffee to boxed chocolate cake mix to create moist and flavorful cupcakes. I then filled them with Kahlua ganache and topped them with Kahlua buttercream for even more delicious coffee flavor. These cupcakes are a caffeine addict’s dream!
My 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 as much as I do. They always hit the spot!
What’s in This Kahlua Cupcake Recipe?
- Chocolate Cake Mix: Makes these cupcakes super simple to put together.
- Coffee: Adds moisture to the cupcakes and enhances their chocolatey flavor.
- Vegetable Oil: Keeps the cupcakes moist and tender.
- Eggs: Binds the cupcakes and gives them structure.
- Chocolate: Forms the base of the ganache. I prefer semisweet, but milk or dark also work.
- Heavy Cream: Helps thin the ganache to the correct consistency.
- Kahlua: This delicious coffee liqueur adds flavor to the ganache and the buttercream. Of course, any kind of coffee liqueur will work.
- Butter: Unsalted butter forms the creamy base of the buttercream.
- Powdered Sugar: Sweetens the buttercream and gives it structure.
- Vanilla Extract: Enhances the sweet flavor of the frosting.
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How to Store
Store leftover Kahlua 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.
Tips for Success
- 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.
- 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.
- Top these cupcakes with a coffee bean, a chocolate-covered espresso bean, or chocolate sprinkles!
Kahlua Cupcakes Recipe
Ingredients
For the Chocolate Cupcakes
- 13.25 ounces chocolate cake mix (1 box)
- 1 cup freshly brewed coffee
- ½ cup vegetable oil
- 3 large eggs
For the Kahlua Chocolate Ganache
- 2 ounces semisweet chocolate finely chopped
- ¼ cup heavy cream
- 2 tablespoons Kahlua coffee liqueur
For the Kahlua Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 3 cups powdered sugar
- ¼ cup Kahlua coffee liqueur
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
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 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
How to Make Kahlua Cupcakes Step-by-Step
Mix the Batter: Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside. In a large bowl, mix together 13.25 ounces (1 box) of chocolate cake mix, 1 cup of freshly brewed coffee, ½ cup of vegetable oil, and 3 large eggs.
Bake the Cupcakes: 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.
Make the Ganache: Add 2 ounces of chopped semisweet chocolate and ¼ cup of 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. When the ganache is smooth and well combined, add 2 tablespoons of Kahlua and whisk again. 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 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.
Reassemble the Cupcakes: Set the cupcakes aside while you prepare the buttercream.
Beat the Buttercream: Add ½ cup of unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add 3 cups of powdered sugar.
Flavor the Frosting: Add ¼ cup of Kahlua 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.
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.
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