Mexican Chocolate Kahlua Cupcakes
Mexican Chocolate Kahlua Cupcakes
Brie Thompson
12
25 minutes
18 minutes
Rich chocolate, a little warmth, and a splash of Kahlua make these Mexican Chocolate Kahlua Cupcakes the ones everyone reaches for first. French Toast Sugar Shaker adds a cozy sweetness, Chocolate Espresso Barrel Aged Balsamic deepens the chocolate in both the batter and the icing, and Brown Butter Infused Olive Oil brings buttery richness. Finish them with Vanilla Bean Infused Sea Salt for a sweet and salty bite.
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Ingredients
Cupcake Batter
- 3 Tbsp Brown Butter Infused Olive Oil
- ½ cup Unsalted Butter, softened
- 1 cup Sugar
- 2 Eggs
- 1 Tbsp Chocolate Espresso Barrel Aged Balsamic
- 6 Tbsp Water
- 6 Tbsp Cocoa Powder
- 2 Tbsp French Toast Sugar Shaker
- 1 cup Flour
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Infused Sea Salt
- 6 Tbsp Kahlua
Kahlua Icing
- 1 cup Unsalted Butter, softened
- 3 Tbsp Brown Butter Infused Olive Oil
- 4 cups Powdered Sugar
- 4 Tbsp Kahlua
- 2 Tbsp Chocolate Espresso Barrel Aged Balsamic
- 2 Tbsp French Toast Sugar Shaker
Finishing
- French Toast Sugar Shaker, to finish
- Vanilla Bean Infused Sea Salt, to finish
Directions
Preheat the oven to 350°F. Line muffin pans with cupcake liners.
In a large bowl, combine the 3 Tbsp Brown Butter Infused Olive Oil, butter, and sugar. Using a hand mixer on medium speed, cream until light and airy, about 3 minutes.
Add the eggs one at a time, beating just until combined. Add the 1 Tbsp Chocolate Espresso Barrel Aged Balsamic, water, cocoa powder, and 2 Tbsp French Toast Sugar Shaker. Mix until smooth.
In a separate bowl, combine the flour, baking soda, and ½ tsp Vanilla Bean Infused Sea Salt.
Add the flour mixture and 6 Tbsp Kahlua to the batter in alternating additions. Mix until well combined.
Fill the cupcake liners about halfway. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Let cool completely on a wire rack before icing.
In a bowl, combine the butter, 3 Tbsp Brown Butter Infused Olive Oil, powdered sugar, 4 Tbsp Kahlua, 2 Tbsp Chocolate Espresso Barrel Aged Balsamic, and 2 Tbsp French Toast Sugar Shaker. Mix until smooth. Scoop into a piping bag fitted with a tip, or a zip top bag with one corner cut off.
Ice the cupcakes. Finish with a sprinkle of French Toast Sugar Shaker and Vanilla Bean Infused Sea Salt. Serve immediately.