Need a morning coffee but rather have something sweet? Enjoy a coffee cupcake with whipped buttercream Kahlua frosting. It the perfect combination of not incredibly sweet, coffee, and Kahlua.
Yield: 16 cupcakes
Time: 30min
INGREDIENTS
Cupcakes
1/2 cup strong coffee, room temperature
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup granulated white sugar
1 large egg
1/2 vanilla bean* (or 1 tsp vanilla extract)
1/2 cup buttermilk
Frosting
1 cup unsalted butter room temperature
4 cups confectioner's sugar
1/4 cup heavy cream cold
1/8 teaspoon salt
1/2 vanilla bean* (or 1 tsp vanilla extract)
1/4 cup Kahlua
INSTRUCTIONS
Cupcakes
Preheat the oven to 350°F. Line two 12-cup muffin pans with about 16-17 cupcake liners and set aside.
In a medium-sized bowl, stir flour, baking powder, and salt to combine. Set aside.
In a large mixing bowl, beat butter and sugar until creamy, about 1-2 minutes. Add egg and vanilla (bean or extract) and stir to combine.
Alternately add dry ingredients, coffee, and buttermilk on medium-low speed just until combined. Spoon batter into the liners and fill about 2/3 – 3/4 full
Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature before frosting.
Frosting
In a large bowl, add room temperature butter, beat until creamy, about 1 minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add heavy cream and vanilla (bean or extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add Kahlua once whipped, add extra if wanted or the coffee flavor isn’t strong enough.
Pipe frosting onto cupcakes, shave chocolate on top or top with a chocolate espresso bean and…
Enjoy!
