Need to bring a yummy dessert to a party? Or you just love the taste of Kahlua, coffee and Baileys and would all of that in a cupcake? We've invited Rachel | @rmmoorer to come and make some awesome chocolatey boozy cupcakes! Give it a try and let us know what you think!
Watch this video and learn to make them!
Servings: approximately 24 cupcakes
Cupcake Ingredients
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
Cupcake Ingredients
3 eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar, packed
2 and 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
Kahlua Buttercream
6 tablespoons unsalted butter, room temperature
2 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons hot coffee
Bailey’s buttercream
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
4 ounces Hershey's Dark Chocolate
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
4 ounces Hershey's Dark Chocolate
How to make them
1. Preheat the oven to 350 degrees, and place cups in the cupcake pan.
2. In a large bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
3. Add the 3 eggs and granulated sugar. Mix till smooth.
4. In a separate bowl, combine the flour, cocoa, and baking soda.
5. Add the flour mixture, coffee, and Kahlua alternately until mixture is thick.
6. Fill each prepared cupcake liner about two-thirds full.
7. Bake the cupcakes for 20-25 minutes. Let cool completely.
8. Bailey's Icing: In a bowl, combine the butter and powdered sugar until smooth. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined. Add more sugar if needed. Set aside.
9. Kahlua Icing: In another bowl, combine the butter and powdered sugar until smooth. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.
10. Put half of each type of icing into a piping bag and ice the cupcakes when they are cooled. Garnish them with dark chocolate.
