Kahlua and Cream Double Chocolate Chunk Cupcakes.
I’m sort of embarrassed.
You know how I usually bake you cupcakes, and then take pictures of them? And then one of those pictures usually has a big, fat hunk taken out of it from when I took a giant bite?
Please note the lack of bitten cupcake pictures.
Because, um… I made these cupcakes… and then I ate two. Like immediately ate two. As in couldn’t-keep-my-paws-off ate two. But the thing is that I didn’t make them for myself to eat. I made them to take to dinner at my parents’ house, to give to my brother who specifically asked for a “treat.”
And I lack all self control, and had to inhale two cupcakes the minute they came out of the oven. Just because. I’m a hot messssss. So when it came to taking a bite for pictures? Uhhh… I just couldn’t go with NINE cupcakes. I mean I was already giving him ten, two less than I should have. And nine is just… embarrassing. Just who do you think I am?
But since I ate two of the cupcakes (did I mention immediately?), I am more than qualified to talk about how fantastic they are.
Oh and the minute my brother saw them… he ate three. Eyes meet cupcake. Cupcake meet face.
So the lack of self control must run in the family of something. I dunno.
Here’s the deal: chocolate cupcakes with dark chocolate chunks, white chocolate chips and waaaaay too much Kahlua. In a good way. Frosted with sweet cream buttercream and just a hint of the liqueur, plus chocolate shavings upon chocolate shavings… we’ve got a good thing going on here. Yes we do.
Kahlua and Cream Double Chocolate Chunk Cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 3/4 cup kahlua
- 1/2 cup unsalted butter, melted
- 4 ounces of high-quality dark chocolate, coarsely chopped
- 1/2 cup white chocolate chips
- 1 cup (2 sticks) sweet cream butter, softened to room temperature
- 3 1/2 cups powdered sugar
- 1 tablespoon kahlua
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In a bowl, whisk egg and sugar until smooth and no lumps remain. Add melted butter and vanilla and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth with a large spoon, then whisk in kahlua. Fold in chocolate. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup until 3/4 of the way full. Bake for 15-18 minutes. Let cool completely before frosting.
- Beat butter in the bowl of your electric mixer until smooth and creamy, about 2 minutes. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed until it’s combined. Add in vanilla extract and kahlua, then beat on medium-high speed for 3-4 minutes, occasionally scraping down the sides if needed, until white and fluffy. Frost cupcakes and garnish with grated white and dark chocolate.
Did you make this recipe?
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I appreciate you so much!
I’m actually jealous of myself for eating two. Now I’m starvvving.
128 Comments on “Kahlua and Cream Double Chocolate Chunk Cupcakes.”
I totally do not blame you for eating 2 of these immediately. They look amazing!!
We can all use our imaginations of what the middle of these babies looked like :)
These look amazing! I would’ve eaten the third–what would my brother do with ten whole cupcakes anyway? Thanks for sharing, I can’t wait to try these out when I get back to my own (liqueur-stocked) pantry!
I’m dying, I can’t stop thinking about these cupcakes!! your fault! ;)
did you have some secret power knowing that today was my birthday and that i LOVE kahlua and that this would be a fabulous bday dessert?! now i need to find someone to make them for me…or else i think i’m doing some baking tonight!
These make me think of winter for some reason….. but unlike winter, I want them NOW. Can you deliver these to my office? ;)
No need to be embarssed! All the better reason for me to make them and inhale two myself.
These look so incredible! I do not blame you at all for eating two immediately after they were finished. I will definitely be trying these in the future!
Amazing! These cupcakes look SO amazing – wow!
I really love grown up desserts and I REEEEEALLY love that you put Kahlua in these… no really… your’e the bestest!!
yeah…i want you to come to wherever i am come september 28 with exactly 11-minus-2 of these cupcakes just for me.
except i’ll totally share. we can have a cupcake eating contest. puh-lease.
I wish baked goods, specifically cupcakes, weren’t grouped by the dozen. What’s wrong with bring 9 over? Or 8? Or 21? We should start a revolution, starting grouping cupcakes in random numbers so no one will know how many were actually made! Great looking cupcake!
Um… how am I supposed to virtually eat these cupcakes through the computer screen without that big bite picture? I feel so unsatisfied! Now I might have to find an actual real life cupcake to eat, but those have actual real life calories… Darn it.
They look delicious!
Haha I know too good what you are talking about. If the food is good I can’t wait!
All your recipes are amazing, every time I cook something I choose a recipe from your website.
I love your dishes. Keep up the good work! You are absolutely amazing!
I started reading this o my way home and made a detour to the liquor store just so I can go home and make these. They sound delish!
Oh my gosh – these look incredible!! ♥ Plus, I’m a fan of ingesting as much liquor as possible!
I’m jealous of you for getting two as well! And no need to be embarrassed…the first one was to make sure you enjoyed your own baking and the second one was to see if your tastebuds were lying to you about how good it was. Totally justified. Lack of self-control understood. I’ve never had a cupcake with kahlua and I definitely would love to try one! Especially with the chocolate chunks and liqueur infused buttercream…oh man lady…these are stellar!
good lord woman!
I’ve loved Kahlua for a long time, but I’ve never tried baking with it. These cupcakes sound fantastic!
You always amaze me. These look unreal!
Holy cow! Tomorrow is my birthday and we’re totally making these for me! Thank you for the grown up birthday cupcake!
I saw this post and could not stop thinking about these cupcakes. So, like a true fat kid, I ran to the liquor store and the grocery store in the pouring rain (sans umbrella) to get kahlua and chocolate. It was soooo worth it – like all of the other recipes of yours I’ve tried, these are DELICIOUS!
face meet screen. nope doesn’t taste like cupcake. dammit. guess i’m gonna have to make these myself. then it will be ass meet treadmill.
Just perfect! I adore everything about this cupcakes, colors, decoration… I would really like to shovcase them on my cupcake recipes and ideas blog if you agree!
How could a dessert with kahlua ever be wrong? These look like the right answer!
Next time just take a picture of the soon-to-be-discarded cupcake wrappers. We will understand. Believe me.
Ok, that means I MUST bake them tonight! I can almost smell the Kahlua and cocoa…..
Wow, those are beautiful cupcakes : ) I think I have some kahlua in my house right now!
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Oh yeah…making a double batch of these for the first MSU night game tailgate! A double batch so I can eat what I want before getting there of course…oh, and your mint brownies from last year…gotta have some green for my Spartans…can’t wait!!!
I made these tonight and while they are delicious, they came out like chocolate hockey pucks…short and deflated in the center. What did I do wrong?!? I used a cookie scoop instead of a 1/4 cup (my measuring cups were all dirty), so maybe I didn’t put enough batter in each thingy? So sad….
It sounds like it could be a baking soda issue? Could your baking soda be expired/old? Was it definitely soda and not powder? Did you used dutch process cocoa instead unsweetened cocoa powder? Also opening the oven multiple times during baking can result in sinking cake. However, the ice cream scoop probably had something to do with the size.
Thanks! I’ll go home and double check. My co-workers loved them, anyway!
Mine deflated too, but I think its because I initially took them out of the oven too soon. Mine took about 20 min. total. But are very deflated. Hoping to disguise that with some frosting!
Lol…if they’re still damp and don’t spring back when you touch them, you need to put them back in the oven, huh. Otherwise, they’ll cave.
these look so good right now. I am stalking your site in the middle of the night and my tummy is growling so loud!
I’d believe you couldn’t resist eating two of these immediately – they look amazing like always! Love the use of Kahlua… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…
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I made these with some homemade kahlua as a birthday treat for myself (although I did have to share…), they were excellent! My brother-in-law asked for them for his birthday next month. Thanks!
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what is kahlua??? sorry if u dont mind can you describe it??
oh my goodness, oh my goodness, oh my goodness….I am not kidding here people. Jessica was NOT exaggerating either…no really, she wasn’t!!!
These cupcakes are UNREAL!!!!! I LOVE cake, but truth is, only because it’s a vehicle to get frosting in my face. But THESE CUPCAKES…oh my goodness. They are SO good…SO, SO good!!! Dense for sure, but the rich yummy kind of dense…and the chocolate did not disappear and melt into the batter…I used white chocolate chips and ghiradelli chips…they are right there, all melty EVEN after my cupcakes cooled….I may have undercooked them just a tad, but still…to.die.for.
FOR ONCE: I don’t even think they need frosting. Of course, I’m still putting frosting on though.
Jessica, I love you. =)
So normally I always forget to return to blogs from which I’ve made recipes to comment on the recipe. But these were so amazing that I just had to post a comment! My parents (including my mother who doesn’t like Kahlua), my boyfriend and i all thought these cupcakes were fantastic, and I am a huge cupcake baker. I love the hint of kahlua in the frosting and the chocolate chunks just top these off in the most decadent and delicious way. I’m having major troubles right now because I’m trying to NOT eat a second one in place of my dinner. Thanks for such a great recipe!
I just made these and they sank in the middle. Any advice?
The cupcakes are delicious! I see now why they are so hard to resist! The frosting is especially delightful!
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I baked these a few months ago, and they were devine.
You might think I’m crazy, but is there anyway to make these without the Kahlua?
Can I adjust this recipe to make mini cupcakes? just lower the temp and time?
These turned out GREAT ! You can’t just eat one . Im making these again definitely
Hmm… They look really good. I recently found out about your website and made one of your chocolate lovers cupcakes……. and my friend is gonna have a b-day party with some friends and I really wanna make cupcakes…. I want then to be chocolate….. but there are some many chocolate filled cupcakes! and I am not sure which one to make.
Why isn’t Cake Flour being used – APF should not be used for cakes because it has a high protein and can be tough and not a good crumb. Most always with few exception cake flour shoudl be used. Any good pastry chef will use cake flour and home bakers can find it easily in most stores.
I am in total disagreement with this comment. In my experience, All purpose flour turns out perfectly good cakes, even when substituting cake flour (just use 2 tablespoons less per cup). The key is not to overmix the batter, hence overdeveloping the gluten in the flour, resulting in a tough product.