Mini Kahlua Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: mini cupcakes

Calories: 100kcal

Author: Shinee

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

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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.

Notes

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.

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