Gotta love a long weekend!
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.
Yum! I’ll be trying these for sure! It will also give me the chance to work on my piping skills – love how your icing looks so effortless!
Thanks Britt! I’d like to get some more skills too. So many online tutorials out there!
Those look amazing. I’m envious of your frosting abilities.
Great flavor combo in the cupcakes!
Wait, there’s still a teacher’s strike in BC? So when do they foresee that ending? It’s unfortunate because the kids’ educations can be compromised if strikes go on too long. When I was in grad school at McGill, some of the professors at University of Montreal were on strike and it was so bad that grad students were taking classes at McGill because they couldn’t afford to go another semester without classes!
I guess it’s best to focus on the yummy chocolate & kahlua cupcakes. I adore kahlua and these look fantastic!
It’s really sad seeing the kids getting excited but not allowed to go back. Yes, we will eat cupcakes about it! 🙂
Well I didn’t know you were a fellow Canadian blogger! These cupcakes look amazing. I have a weak spot for cupcakes…. especially when topped with decadent frosting.
Wow – These cupcakes are right up my alley! I can’t wait to hit the kitchen and get baking. I also love double love anything coffee and I can’t find a better excuse to have cupcakes for breakfast! LOL
I think these would make a perfectly acceptable and delicious breakfast! Yum! Crossing my fingers your kids get back to school soon!
I definitely foresee this as breakfast too 🙂 Kahlua’s a coffee substitute anyway, yes? 🙂
What an amazing frosting. Wow. So pretty. I bet it’s delicious. I’ll tell Kim to try this at home. Thanks for sharing.
Oh, yum!!! These cupcakes look incredible. I agree – I would eat these for breakfast too. And maybe lunch…dinner…snack…etc 🙂
Coffee and chocolate are one of the best combinations and those cupcakes look especially lovely.
Oh Angie! All you need now is a cafe au lait loaded up with baileys and you have a breakfast fit for… well, anyone! I don’t have kids going back to school (or kids period) but I would gladly do as little as possible and mow down on these for breakfast all week long.
So glad to be a part of FBC with you!! xo!
It was a good weekend Kristy 🙂 I’m on a major countdown until October, can’t wait to meet up with you!
Ok, first of all, I LOVE the name of your blog! Secondly, that cupcake looks fantastic!! I can’t wait to try this 🙂
Thanks Shareba! Kahlua for everyone!
Your Kailua cupcakes look wonderful! I’m all out of Kailua, do you think rum chat a would be ok to substitute? Or do you have recipe done with rum chata? Thank you!
Thanks Kelly, I haven’t tried rum in baking. If you give it a go let me know how it tastes!
Hi there! as I am asia, im not too sure what type of coffee this recipe uses. can i check if it’s something like pure brewed coffee without any milk or sugar(something like espresso/americano), or is it those that contains milk(sort of like canned coffee)? thanks 🙂
Hi May – I use plain brewed coffee with no sugar or cream.
thank you! 🙂 looking forward to baking this soon!