Here are a few cupcakes I made this weekend. As you can see I am trying out new frosting recipes and designs. I think this Butter Cream Dream frosting has become my favorite for piping cupcakes and this Kahlua Chocolate Cupcake recipe is a keeper. The Kahlua Butter Cream frosting is good too. Below I have listed the recipes for you.
Kahlua Chocolate Cupcakes
3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter (salted)
1 cup light brown sugar, packed (I used dark brown sugar which works too)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
- Preheat oven to 350 degrees F. In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa and baking soda together. Add to creamed mixture alternately with coffee and Kahlua; blend well. Fold egg whites into batter. Fill prepared cupcake cups to 3/4 full. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Remove cupcakes from tins and cool on rack completely before frosting. Makes 2 dozen standard-sized cupcakes, or 52 mini cupakes.
Kahlua Buttercream Frosting
6 Tbsp butter
3/4 lb. powdered sugar (original recipe: 1 lb.)
3 Tbsp. unsweetened cocoa powder
4 Tbsp. Kahlua
3 Tbsp. hot coffee
In large bowl, cream together butter and powdered sugar. Add cocoa powder, Kahlua and hot coffee. Beat until smooth. Frosts 2 dozen regular cupcakes, or 48 mini cupcakes (you can try to extend it to 52 minis).
Butter Cream Dream Icing
- 1 stick salted butter – room temperature
- 1 stick unsalted butter – room temperature
- 1 cup shortening
- 1 tablespoon Clear Vanilla extract
- 2 pounds confectioner’s sugar (powdered sugar, 10x)
- 4-6 tablespoons very cold milk
Make sure you check out the directions here before you make this frosting-there is a good tutorial.
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency
The important thing is to work slowly when adding the milk. You can always add more… but you can’t take it away if you add too much and the icing is too thin. You want it to be thick enough to set up well… but you don’t want it so thick that you can’t pipe it out of a pastry bag or spread it with a spatula.
Yes, this recipe does make quite a bit but keep in mind you can refrigerate the icing in a covered bowl. I usually make a whole batch of it, transfer to a large mason-style jar and just leave it in the fridge. When I need to use it, I just take it out, bring it to room temperature and give it some mixing by hand.