Normally this would be the time I get all the back to School lists checked off. However, here in beautiful BC, it’s not looking like the kids will be going back on schedule due to ongoing strikes that started back in June. So this weekend I’m going to take the opportunity to kick back and do as little as possible.
It’s just a matter of time before I’m making lunches, zipping up the backpacks and starting up my cab service again. I really need to renegotiate my rates for the after School drop offs!
These chocolate Kahlua cupcakes are moist and very chocolatey. Would we have it any other way? Both the cake and frosting contain Kahlua because I double love coffee flavored anything, especially desserts!
I foresee these being breakfast.
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ¾ cup coffee
- ⅛ cup kahlua
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened cocoa powder
- 6 tbsp hot water
- 2 tbsp kahlua
- ½ cup butter, softened
- 4 cups powdered sugar
- Preheat the oven to 350 degrees and line cupcake pans with paper liners.
- Stir together sugar, flour, cocoa powder, baking soda, baking powder and salt in large bowl. Add the eggs, buttermilk, coffee, kahlua, oil and vanilla. Beat on medium speed for a few minutes.
- Divide batter evenly between the cupcake liners.
- Bake for 20 minutes or until a toothpick comes out clean. Let the cupcakes cool at least 10 minutes before transferring to cooling racks.
- Place the cocoa powder in a large mixing bowl and pour in the hot water and kahlua.
- Stir together until combined and smooth.
- Add the butter and blend with a mixer on low speed until the mixture is well combined.
- Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
- Increase the speed to medium until the frosting is light and fluffy.