I love coffee. And I love cupcakes. How exciting is it, then, that this month’s Cupcake Hero challenge features coffee as the star ingredient? Pretty exciting, I say!
There were so many possibilities with this one, but coffee and chocolate is always a winner in my book. That’s how Mocha Cupcakes with Kahlua frosting were born. If you’re a coffee junkie like me, you’ll love these rich coffee cupcakes laced with chocolate – and what’s better than coffee with a little Kahlua? Oh my.
These are the perfect dessert cupcakes. You get your cake and your coffee all in one happy little package. And, really, it’s the rare person who doesn’t love their own little personal cake!
2 cups granulated sugar
2/3 cup unsalted butter, room temperature
2 large eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
5 rounded tablespoons cocoa powder
1 teaspoon salt
3/4 cup water
3.5 tablespoons espresso powder
2 teaspoons vanilla extract
Preheat over to 350 degrees F. Insert liners into a cupcake pan.
On medium speed, cream together the sugar, butter, and eggs until fluffy. Scrape down the sides of the bowl and mix in the sour cream.
In a separate bowl mix together the flour, baking soda, cocoa, and salt.
In a measuring cup combine the water, coffee and vanilla.
Alternate adding the dry ingredients to the butter/sugar/sour cream mixture with the coffee mixture. Mix thoroughly.
Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Remove cupcakes to wire rack and cool before frosting. (makes 24 cupcakes)
4 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2.5 tablespoons Kahlua
16 ounces powdered sugar
Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes. (frosts 24 cupcakes generously)