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Mini Kahlua Cupcakes

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 24 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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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


  • 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.


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.


Calories: 100kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 52mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 117IU | Calcium: 12mg | Iron: 1mg