I’ve been experimenting with drunken cupcakes lately and turning some of my favorite drinks into confectionery delights. This is a Kahlua Espresso Cocktail in cupcake form. So yummy!
Kahlua espresso cupcakes make the perfect after-dinner dessert. It’s like an Americana Latte on steroids! You’ll love the rich deep espresso with that perfect tease of Kahlua topped with Kahlua frosting and orange zest twists! The orange zest is used as a garnish, but the zest infuses with the frosting giving it a citrusy kick. In much the same way the orange twist adds another layer to the cocktail, the twist on top elevates the cupcake.
Kahlua is made with 100% Arabica coffee beans and rum, It has a deep, rich flavor of real black coffee and roasted chestnut and is one of the main ingredients in many of our favorite cocktails. Like a refreshing after-dinner coffee these cupcakes clear the palette and are a great way to wind down the night and spend time with family and friends at the same time. What’s not to love about that?
Kahlua Espresso Cupcakes
Ingredients
- 1¾ cups cake flour spooned and leveled
- 2 teaspoons espresso powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter softened to room temperature
- 1 cup sugar
- 3 large egg whites room temperature
- 1 ½ teaspoons pure vanilla
- 1/3 cup plain Greek yogurt
- 1/4 cup espresso cooled to room temperature
- 1/3 cup Kahlua liqueur
Kahlua Coffee Buttercream
- 1 cup 2 sticks salted butter softened to room temperature
- 4 cups confectioner’s sugar sifted
- 1/2 teaspoon espresso powder
- 3 tablespoons Kahlua liqueur
- 1 ½ tablespoons espresso cooled to room temperature
- Pinch of salt
For garnish:
- Shaved chocolate
- Orange Zest Twist
Instructions
Cupcakes:
- Preheat oven to 350°F. Line a muffin pan with 15 cupcake liners. Set aside.
- In a medium bowl whisk the cake flour, espresso powder, baking powder, baking soda, and salt.
- In the bowl of a standup mixer with a paddle attachment cream the butter and sugar. Add the egg whites, vanilla, yogurt, essso, and kahlua and mix until creamy.
- Add the dry to the wet and mix just to combine. Do not overwork the batter at this point.
- Spoon the batter into the liners. Fill 2/3 full. Bake for 19 -22 minutes.
- Allow the cupcakes to cool completely before frosting.
Frosting:
- Cream the butter in a stand up mixer with paddle attachment on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder, Kahlua, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
- Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of Kahlua if frosting is too thick. Add a pinch of salt if frosting is too sweet.