Irresistibly chocolate-y and boozy, these mini Kahlua cupcakes are simply heaven in small bites and a breeze to make. No mixer required!
You won’t be able to stop at one.
After your 3rd cupcake, you’ll still be reaching for yet another one. Ahem, am I the only one who has absolutely zero self-control around chocolate? But you know what? I don’t regret one bit! They’re the reason I work out. These little bites of heaven, my friend, are worth every drop of sweat!
Light and airy, yet rich and boozy, there’s absolutely nothing you won’t love about these mini Kahlua cupcakes!
Check it out: soft and moist mini chocolate cupcakes soaked with sweetened coffee liquor and topped with fluffy Kahlua buttercream. They’re the most adorable little chocolate morsels!
And these cupcakes are incredibly easy to make. Everything comes together in one bowl, no mixer required! That’s right, you just need a bowl, a whisk and a spatula to make that beautiful chocolate batter.
Once the cupcakes are baked and cooled, we’ll infuse each and every one of them with simple syrup mixed with Kahlua. You’ll taste that coffee liquor in every bite! And that’s exactly why these cupcakes are not for your kids. It’s a treat for us, adults! Don’t we deserve it though?
Hope you’ll take a quick break from your busy day and whip up these amazing boozy cupcakes to treat yourself. Thanks for stopping by!
Mini Kahlua Cupcakes
Ingredients
For cupcakes:
- ¾ cup 94gr all-purpose flour
- ½ cup 100gr sugar
- ¼ cup 20gr unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg at room temperature
- ¼ cup 60ml buttermilk, at room temperature
- 3 tablespoons unsalted butter melted
- 2 tablespoons Kahlua coffee liquor
- 1 teaspoon pure vanilla extract
For Kahlua syrup:
- 2 tablespoons simple syrup*
- 2 tablespoons Kahlua coffee liquor
For frosting:
- ¼ cup 54gr unsalted butter, softened
- 1 cup 130gr powdered sugar
- 2 tablespoons Kahlua coffee liquor
- 1 teaspoon pure vanilla extract
Instructions
- To make the cupcakes, preheat the oven to 350°F (175° C). Line the mini muffin tin with mini cupcake liners and light spray with cooking spray.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a medium bowl, whisk the egg, buttermilk, melted butter, Kahlua and vanilla extract until well combined, about 2 minutes.
- Add the dry ingredients and fold the batter until just combined.
- Fill the prepared mini muffin cups with about 2 teaspoons of batter. (I used this small cookie scoop for this.)
- Bake for 8-10 minutes, or until the inserted toothpick comes out clean. Cool completely.
- To make Kahlua syrup, combine Kahlua and simple syrup.
- Poke each cupcake in a few places with a tooth pick. And then brush Kahlua syrup on each cupcake.
- To make the Kahlua buttercream, cream the butter in a mixing bowl with whisk attachment for 1 minute.
- Add powdered sugar, Kahlua and vanilla extract and continue to beat until fluffy, about 2-3 minutes.
- Transfer the frosting into a pastry bag with your favorite tip. (I used this Wilton 1M tip). Frost the cupcakes and serve.
- Store the cupcakes in fridge, covered.
Tips & Notes
Nutrition
This recipe was originally published on September 1st, 2014.
Made these lovely little morsels for an afternoon tea recently. A smash hit. Thanks Shinee, made me look really great.
Thank you so much, Jan, for your feedback! So glad everyone got to enjoy your baking! 😉
How many mini cupcakes does this make?
Hi, Shanna. This recipe makes 24 mini cupcakes.
Can I freeze these?
Hi, Holly. Yes, you can freeze these cupcakes, but before injecting the Kahlua syrup.
Hi, Can these be used for regular sized cupcakes?
Yes, I think so. But I never made in regular size yet.
Love Kahlua! And in a buttercream frosting, even better…and on top of chocolate…I’ve died and gone to heaven!
Haha, Judy, these little cupcakes soaked with Kahlua! I love this stuff! 🙂 Thanks for stopping by!
Anything with chocolate and kahlua is a winner in my books. Craving a bite of one of these mini cupcakes right now, they look delicious!
Thank you, Thalia! Yes, chocolate+Kahlua are the best! 🙂