Chocolate Cupcakes with Kahlua Buttercream Frosting #SundaySupper

Chocolate Cupcakes with Kahlua Buttercream Frosting

Need an extra special dessert recipe for a girls night in? Or just love the flavor of Kahlua. These Chocolate Cupcakes with Kahlua Buttercream Frosting are a decadent dessert option for a special adult only occasion.

January is the fourth anniversary of the Sunday Supper Movement and this month we are celebrating the first ever Sunday Supper Movement Month.

What is the Sunday Supper Movement?

Isabel Laessig, better known as Family Foodie, is the founder of the Sunday Supper Movement and the Food and Wine Conference. As a mother of four, Isabel was touched when her oldest left for college. When asked what she would miss most about home, she responded, “the time we spend in the kitchen and around our family table.” This response had such a profound effect on Isabel that it prompted her to start a blog, Family Foodie. Isabel saw first hand the benefits that shopping, planning, cooking, and spending time around the family table had on her family. She is passionate about sharing her mission with other families.

 

How to Make Chocolate Cupcakes with Kahlua Buttercream Frosting

• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg

1. Sift the flour, baking soda, baking powder, and salt together into a bowl. Set aside.
2. Add the cocoa to the boiling water and mix until all lumps have dissolved. Set aside.
3. In a large bowl cream together the butter and sugar.
4. Add the egg and vanilla to the bowl with the creamed butter and sugar.
5. Beat on high for about 2 minutes.
6. Add half the dry ingredients and half the cocoa mixture to the bowl and beat for about 1 minute.
7. Add the remaining dry ingredients and cocoa mixture to the bowl and beat for 2 minutes on high.
8. Fill the cupcake wells 3/4 full with batter.
9. Bake in a preheated 350 degrees oven or (325-degree oven for dark pans) for 20-24 minutes or until the top of a cupcake springs back when touched.
10. Allow cupcakes to cool completely before frosting.

• 1 softened stick unsalted butter
• 2 1/4 cups powdered sugar
• 3 tablespoons Kahlua

1. Cream the softened butter in a large bowl until smooth and fluffy.
2. Gradually add the powdered sugar to bowl and beat on medium.
3. Add the Kahlua to the frosting and beat for 3 minutes, scraping the bowl occasionally.
4. Frost cooled cupcakes.
5. Refrigerate until serving.

Appetizers and Soups

• Borscht from Serena Bakes Simply From Scratch
• Cheesy Garlic Crescent Rolls from Wallflour Girl
• Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
• Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
• Garlic Chili Tiger Prawns from Food Lust People Love
• Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
• Lion’s Head Meatball Soup from Culinary Adventures with Camilla
• New England Seafood Chowder from Curious Cuisiniere
• Potato and Carrot Leek Soup from Peanut Butter and Peppers
• Steve’s Crab Dip from Monica’s Table

Main courses

• Almond Breaded Pork Chops from Casa de Crews
• Bourbon Glazed Porkchops from Grumpy’s Honeybunch
• Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
• Chicken Pot Pie from Feeding Big and more
• Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
• Fideua (Catalan Pasta Paella) from Caroline’s Cooking
• French-Inspired Macaroni and Cheese from MyGourmetConnection
• Grandma’s Fried Chicken from The Freshman Cook
• Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
• Huevos Rancheros from Palatable Pastime
• Indian Spiced Roast Salmon from Soni’s Food
• Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
• Korean Spicy Braised Mackerel from kimchi MOM
• Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
• Mediterranean Flatbread from Magnolia Days
• Mustard-Crusted Pork Roast from Sew You Think You Can Cook
• New York Strip Roast Dinner from Gluten Free Crumbley
• Red Wine-Mushroom Braised Beef from The Crumby Cupcake
• Rustic Portuguese Chicken Stew from Family Foodie
• Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
• Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
• Simple Roast Chicken from Get the Good Stuff
• Slow Cooker Italian Meatball Soup from Food Done Light
• Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
• Smothered Pork Chops from Cosmopolitan Cornbread
• Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
• Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
• Ultimate Mac and Cheese from Our Good Life
• Vegan Mexican Rice and Lentils from PancakeWarriors
• Ziti with Porcini Bolognese Sauce from Cooking Chat

Side dishes

• Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
• Lager and Rye Bread from What Smells So Good?
• Parmesan Roasted Cauliflower from Nosh My Way
• Sweet Potato Crescent Rolls from Wholistic Woman
• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks

Desserts

• Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
• Caramel Apple Rice Krispies Treats from Pies and Plots
• Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
• Chocolate Hazelnut Tart from Taste And See
• Death by Chocolate from Desserts Required
• Fudge Frosted Brownies from Party Food and Entertaining
• Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
• Layered Mousse Cake from That Skinny Chick Can Bake
• Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
• Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
• Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

Chocolate Cupcakes with Kahlua Buttercream Frosting

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★★★★★

5 from 1 reviews

• Author: Arlene Mobley
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 12 1x

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Description

Chocolate Cupcakes with Kahlua Buttercream Frosting are a decadent dessert option for a special adult only occasion.

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Scale 1x2x3x

Ingredients

• Chocolate Cupcake Ingredients
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• Kahlua Buttercream Frosting Ingredients
• 1 softened stick unsalted butter
• 2 1/4 cups powdered sugar
• 3 tablespoons Kahlua

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Instructions

1. Cupcake Directions
2. Sift the flour, baking soda, baking powder, and salt together into a bowl. Set aside.
3. Add the cocoa to the boiling water and mix until all lumps have dissolved. Set aside.
4. In a large bowl cream together the butter and sugar.
5. Add the egg and vanilla to the bowl with the creamed butter and sugar.
6. Beat on high for about 2 minutes.
7. Add half the dry ingredients and half the cocoa mixture to the bowl and beat for about 1 minute.
8. Add the remaining dry ingredients and cocoa mixture to the bowl and beat for 2 minutes on high.
9. Fill the cupcake wells 3/4 full with batter.
10. Bake in a preheated 350 degrees oven or (325-degree oven for dark pans) for 20-24 minutes or until the top of a cupcake springs back when touched.
11. Allow cupcakes to cool completely before frosting.
12. Frosting Directions
13. Cream the softened butter in a large bowl until smooth and fluffy.
14. Gradually add the powdered sugar to bowl and beat on medium.
15. Add the Kahlua to the frosting and beat for 3 minutes, scraping the bowl occasionally.
16. Frost cooled cupcakes.
17. Refrigerate until serving.

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• Category: Cupcakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake

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Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

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