Mini Kahlua Cupcakes – Heaven in Small Bites

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!

Print Recipe I Made It!

Mini Kahlua Cupcakes

Irresistibly chocolate-y and boozy, these mini Kahlua cupcakes are simply heaven in small bites and a breeze to make. No mixer required!

Yield: 24 mini 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

Directions:

1. 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.
2. In a small bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a medium bowl, whisk the egg, buttermilk, melted butter, Kahlua and vanilla extract until well combined, about 2 minutes.
4. Add the dry ingredients and fold the batter until just combined.
5. Fill the prepared mini muffin cups with about 2 teaspoons of batter. (I used this small cookie scoop for this.)
6. Bake for 8-10 minutes, or until the inserted toothpick comes out clean. Cool completely.
7. To make Kahlua syrup, combine Kahlua and simple syrup.
8. Poke each cupcake in a few places with a tooth pick. And then brush Kahlua syrup on each cupcake.
9. To make the Kahlua buttercream, cream the butter in a mixing bowl with whisk attachment for 1 minute.
10. Add powdered sugar, Kahlua and vanilla extract and continue to beat until fluffy, about 2-3 minutes.
11. Transfer the frosting into a pastry bag with your favorite tip. (I used this Wilton 1M tip). Frost the cupcakes and serve.
12. Store the cupcakes in fridge, covered.

To make simple syrup: bring ¼ cup of water to a boil over medium high heat. Add 2 tablespoons of sugar and stir until sugar is fully dissolved. Reduce heat to medium low and simmer for 2-3 minutes, or until the mixture is slightly thickened and syrupy. Cool completely.

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on September 1st, 2014.

Products used in this recipe:

(may include affiliate links)

Wilton Mini Muffin Pan

OXO Pastry Brush

Wilton M1 Tip

OXO Small Cookie Scoop