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CHOCOLATE CUPCAKES WITH KAHLUA CREAM FROSTING

*makes 12 cupcakes

CUPCAKES

3/4 c + 2 T flour

1/2 c + 2 T sugar

6 T cocoa powder

1 tsp baking soda

1/2 tsp baking powder

dash of salt

Preheat oven to 350F. Mix all ingredients together in a bowl. Set aside

1 egg

1/2 c brewed coffee

1/2 c buttermilk

2 T melted butter

2 T sour cream

2 tsp vanilla

2 T Kahlua

Make a well in the center of the dry ingredients and add egg, coffee, milk, butter, sour cream, vanilla and Kahlua to the center. Combine thoroughly.

Pour batter evenly into cupcake/muffin pan lined with cupcake liners. Bake for about 18-20 minutes or until toothpick inserted into the middle comes out clean. Cool.

FROSTING

1 c whipping cream

2 T powdered sugar

Whip cream with sugar until stiff peaks form. Set aside.

2 T butter

4 T mascarpone cheese

6 T cream cheese

1 T Kahlua

2 T good quality instant coffee

1/2 c powdered sugar

*grated chocolate optional

Combine butter and cheeses and mix on high until thoroughly combined. In a small bowl, dissolve instant coffee in Kahlua. Add to butter mixture. Add in sugar and mix well. Carefully fold in whipping cream.

Pipe frosting on top of cupcakes and top with a dash of grated chocolate. **If frosting starts to “melt” a bit, place it in the refrigerator for a few minutes. Once all cupcakes have been frosted, be sure to place them in the refrigerator immediately so frosting will maintain its shape.