These cake mix Kahlua cupcakes are extra chocolatey, loaded with Kahlua and topped with an espresso infused frosting.
I’ll spare you guys my weekly reality show rant, although you know I really want to talk about it. Is anyone else watching the Bachelorette? Let’s chat.
Cupcakes always help the week go by faster, although I am a firm believer in eating cupcakes with days that end in “y”. Today we’re making easy Kahlua Cupcakes with a silky chocolate frosting.
I made these cupcakes 5 different times, experimenting with recipes from scratch and with a cake mix. In the end, I decided on a recipe that uses cake mix.
Alcohol can really change the texture and crumb of a cupcake, at least the way I use it (which is a lot of it!). Recipes made from scratch tend to make the cake more dense like a pound cake. When it comes to cupcakes, I want something lighter in texture with more air bubbles and a softer crumb. That is exactly why I chose a cake mix for this recipe.
I wanted this cupcake to be extra chocolaty, so I’ve added some extra cocoa powder. To offset the added dry ingredients, I also added some light sour cream. The sour cream is what keeps these cupcakes nice and moist for a couple days after you make them. It’s not your standard cake mix cupcake.
For the frosting, I’ve adapted my Best Chocolate Frosting recipe. I’ve added a little bit of espresso to bring out the chocolate and Kahlua flavor. And of course the frosting needed a touch of Kahlua as well. This frosting has been whipped to perfection. It’s super airy. You can do this too if you just spend a few extra minutes beating the frosting once all the ingredients have been added.
There’s one thing you have to know about me. I like my cupcakes with a LOT of frosting, so there’s plenty to go around here. Growing up, I wasn’t even interested in the frosting at all. It’s all about the frosting. Then I learned how to make frosting and it was a totally game changer for me. I hope you feel the same way. Then we can be friends. Mmmkay? Cool.
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