I’m a little embarrassed.
You know how I usually bake cupcakes, photograph them, and often include a picture of a cupcake with a big bite taken out of it? This time, there are no bitten-cupcake photos.
Here’s why: I baked a batch to bring to my parents’ house and to give my brother who asked for a “treat.” But the moment the cupcakes came out of the oven I ate two—immediately. I hadn’t made them just for me, yet I couldn’t resist. So when it came time to take the “bite” photos, I didn’t have the luxury of showing a single bitten cupcake on the tray. Nine looked odd. I was already giving him ten, which felt generous enough.
Despite my lack of self-control, I’m fully qualified to tell you these are fantastic. My brother, seeing them, ate three immediately—so apparently the impulse to devour them runs in the family.
These are chocolate cupcakes studded with dark chocolate chunks and white chocolate chips, and kissed with plenty of Kahlua. The cupcakes are frosted with a sweet cream buttercream that has a subtle hit of the liqueur, then finished with both white and dark chocolate shavings. The combination is rich, boozy in the best way, and completely addictive.
Kahlua and Cream Double Chocolate Chunk Cupcakes
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Ingredients
- 1 1/8 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 3/4 cup Kahlua
- 1/2 cup unsalted buttermelted
- 4 ounces high-quality dark chocolate, coarsely chopped
- 1/2 cup white chocolate chips
Frosting
- 1 cup (2 sticks) sweet cream butter, softened to room temperature
- 3 1/2 cups powdered sugar
- 1 tablespoon Kahlua
- 1 teaspoon vanilla extract
Instructions
Cupcakes
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Preheat the oven to 350°F (175°C).
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In a bowl, whisk the egg and granulated sugar until smooth and lump-free. Stir in the melted butter and vanilla. Sift the flour, cocoa powder, baking soda, and salt, then add the dry ingredients to the wet mixture. Mix until the batter is smooth, then whisk in the Kahlua. Fold in the chopped dark chocolate and white chocolate chips. Line a muffin tin with liners and, using a heaping 1/4-cup measure, fill each cup about 3/4 full. Bake for 15–18 minutes, then cool completely before frosting.
Frosting
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Beat the softened butter in a mixer until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, about 1/2 cup at a time, starting on low speed and increasing until combined. Add the vanilla and Kahlua, then beat on medium-high for 3–4 minutes, scraping the bowl occasionally, until the frosting is white and fluffy. Frost the cooled cupcakes and garnish with grated white and dark chocolate.
Notes
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I appreciate you so much!
I’m actually a little jealous of myself for eating those two cupcakes. Now I’m starving.