Chocolate Cupcakes with Kahlua Frosting

Let's go to Hawaii. Probably the most gorgeous place on Earth, where the sun is hot and the rain feels like bathwater. Also, where the best Coffee is grown, especially the kind in the glass bottles that they call Kahlua. When I went to Hawaii over winter break of last year, pretty much every restaurant that we went to had something with Kahlua on the menu. Kahlua cakes, Kahlua ice cream, Kahlua creme brûlée, and even Kahlua braised duck. I miss Hawaii so much, especially around this time of the year where Park City is covered in a cold, white blanket. So, for this week's blog, I have decided to make something to take me back to Hawaii; chocolate cupcakes with Kahlua frosting.

Let's start out with the actual chocolate cupcakes. This recipe is fairly simple, and I hope everyone gets a chance to try it. This recipe is courtesy of Martha Stewart.

Here is what you will need:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract (I used almond extract, which complemented the Kahlua nicely)
1/2 cup sour cream

First, you are going to want to preheat your oven to 350ºF and line your muffin pan with paper liners.

Image Courtesy of Wenderly

Next you are going to mix in a medium bowl, your cocoa, flour, baking powder and salt. Set this aside

In a separate mixing bowl, you are going to cream your butter (make sure it is at room temperature), and sugar with an electric blender, until it's nice and fluffy. 

Now, beat in one egg at a time, and add your vanilla/almond extract.

Now turn your electric mixer on low, and add about half of your flour mixture as well as the sour cream. Once this has been blended nicely together, add the rest of your flour mixture.

Pour your batter into the muffin liners, about 3/4 of the way full. Bake for 20 to 25 minutes or until you stick a toothpick into your cupcake and it comes out clean.

Cool in pan for five minutes, and then transfer onto your cooling rack. Now, it's time to start the frosting.

Here is what you will need:

2 Tablespoons of Kahlua Coffee Liqueur

1/4 cup cream

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons almond extract

3 cups confectioners sugar

You are going to combine all of your ingredients except, for your confectioners sugar. 

When adding in your confectioners sugar, make sure you add it gradually, otherwise it will clump up.

Put your frosting into a plastic baggie and cut off the tip, this is an easy trick to put on your frosting neatly.

Frost your cupcakes, and then make them your own. I dusted mine with powdered sugar and they looked so cute! Perfect for any sort of party.

I hope you enjoyed! (: