Mexican Chocolate Kahlua Cupcakes
Mexican Chocolate Kahlua Cupcakes
Rated 4.0 stars by 1 users
Author:
Olivelle
Servings
18
Prep Time
15 minutes
Cook Time
18 minutes
Spice up your cupcake game with these rich and indulgent Mexican Chocolate Kahlua Cupcakes! The French Toast Sugar Shaker and Kahlua bring a warm, flavorful twist to the classic chocolate cupcake. These decadent treats are so irresistible, you might just have to hide them before your family and friends gobble them all up!
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Ingredients
Cupcake Batter
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3 Tbsp Brown Butter Infused Olive Oil
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½ cup Unsalted Butter
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1 cup Sugar
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2 Eggs
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1 Tbsp Crème Brûlée White Barrel Aged Balsamic
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6 Tbsp Water
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6 Tbsp Cocoa Powder
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2 Tbsp French Toast Sugar Shaker
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1 cup Flour
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½ tsp Baking Soda
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½ tsp Vanilla Bean Sea Salt
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6 Tbsp Kahlua
Kahlua Icing
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1 cup Unsalted Butter, softened
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3 Tbsp Brown Butter Infused Olive Oil
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4 cups Powdered Sugar
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4 Tbsp Kahlua
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2 Tbsp Crème Brûlée White Barrel Aged Balsamic
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2 Tbsp French Toast Sugar Shaker, plus more for finishing
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Vanilla Bean Sea Salt, to finish
Directions
Preheat oven to 350F
In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.
Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.
Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.
In a bowl combine the ingredients for the icing, add to a piping bag with a tip or ziploc bag and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.