Mexican Chocolate Kahlua Cupcakes

Mexican Chocolate Kahlua Cupcakes

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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Author

Olivelle

Prep Time

15 minutes

Cook Time

18 minutes

Servings

18

Category

Cuisine

Ingredients

• 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, plus more for finishing
• 6 Tbsp Kahlua
• 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, plus more for finishing

Directions

1. Preheat oven to 350F.
2. 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.
3. Add eggs, one at a time, beating just until blended. Then add 1 Tbsp Chocolate Espresso Barrel Aged Balsamic, water, cocoa powder, and 2 Tbsp French Toast Sugar Shaker and mix until smooth.
4. Combine flour, baking soda, and ½ tsp Vanilla Bean Infused Sea Salt in a separate bowl.
5. Alternate between adding the flour mixture and 6 Tbsp Kahlua to the creamed sugar and egg mix and blend well.
6. 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.
7. To make the icing, In a bowl, combine butter, 3 Tbsp Brown Butter Infused Olive Oil, powdered sugar, Kahlua, 2 Tbsp Chocolate Espresso 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.
8. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.