Go Back
–+ servings
featured kahlua cupcakes.

Kahlúa Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 cupcakes
Calories: 487kcal
Author: Becky Hardin
These decadent Kahlúa cupcakes feature a moist chocolate coffee base made easy with cake mix, a molten Kahlúa chocolate ganache center, and a cloud-like Kahlúa buttercream frosting.
Print Recipe
US Customary - Metric

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
    kahlua cupcake batter in a white bowl.
  • Divide the batter between the cupcake tins, filling each one about ⅔ of the way full.
    kahlua cupcake batter in a cupcake tin.
  • 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
    overhead view of ganache ingredients in white and glass bowls.
  • 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.
    12 kahlua cupcakes on a wire rack with ganache centers.
  • Set the cupcakes aside while you prepare the buttercream.
    12 filled kahlua cupcakes on a wire rack.

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
    overhead view of ingredients for kahlua buttercream in white and glass bowls.
  • 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.
    kahlua buttercream in a stainless mixing bowl.
  • Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
    9 kahlua cupcakes on a wire rack.

Notes

Cupcake Tips:
  • 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.
Ganache Tips:
  • 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.
Frosting Tips:
  • 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.
Make-Ahead: You can bake the cupcakes up to 2 days ahead and store at room temperature until ready to core, fill, and frost. The ganache can be made ahead and stored in the fridge for up to 5 days; microwave in 5-second bursts until spoonable. For the best texture, fill and frost no more than 24 hours before your event.
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1cupcake | Calories: 487kcal | Carbohydrates: 59g | Protein: 4g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 280mg | Potassium: 165mg | Fiber: 1g | Sugar: 47g | Vitamin A: 380IU | Vitamin C: 0.03mg | Calcium: 63mg | Iron: 2mg