Mexican Chocolate Kahlua Cupcakes
Mexican Chocolate Kahlua Cupcakes
Rated 4.0 stars by 1 users
Author:
Olivelle
Servings
18
Prep Time
15 minutes
Cook Time
18 minutes
Spice up your cupcake game with these rich and indulgent Mexican Chocolate Kahlua Cupcakes! The French Toast Sugar Shaker and Kahlua bring a warm, flavorful twist to the classic chocolate cupcake. These decadent treats are so irresistible, you might just have to hide them before your family and friends gobble them all up!
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Ingredients
For the Cupcake Batter
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3 Tbsp Brown Butter Infused Olive Oil
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½ cup Unsalted Butter, softened
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1 cup Sugar
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2 Eggs
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1 Tbsp Crème Brûlée White Barrel Aged Balsamic
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6 Tbsp Water
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6 Tbsp Cocoa Powder
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2 Tbsp French Toast Sugar Shaker
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1 cup Flour
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½ tsp Baking Soda
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½ tsp Vanilla Bean Infused Sea Salt, plus more for finishing
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6 Tbsp Kahlua
For the Kahlua Icing
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1 cup Unsalted Butter, softened
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3 Tbsp Brown Butter Infused Olive Oil
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4 cups Powdered Sugar
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4 Tbsp Kahlua
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2 Tbsp Crème Brûlée White Barrel Aged Balsamic
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2 Tbsp French Toast Sugar Shaker, plus more for finishing
Directions
Preheat oven to 350F.
In a large bowl with a hand mixer on medium speed, blend the 3 Tbsp Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
Add eggs, one at a time, beating just until blended. Then add 1 Tbsp Crème Brûlée White Barrel Aged Balsamic, water, cocoa powder, and 2 Tbsp French Toast Sugar Shaker and mix until smooth.
Combine flour, baking soda, and ½ tsp Vanilla Bean Infused Sea Salt in a separate bowl.
Alternate between adding the flour mixture and 6 Tbsp Kahlua to the creamed sugar and egg mix and blend well.
Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
To make the icing, In a bowl, combine butter, 3 Tbsp Brown Butter Infused Olive Oil, powdered sugar, Kahlua, 2 Tbsp Crème Brûlée White Barrel Aged Balsamic, and 2 Tbsp French Toast Sugar Shaker and blend until smooth. Add to a piping bag with a tip or Ziploc bag with a corner cut.
Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.
Recipe Note
You may notice that the Crème Brûlée White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!