Kahlua Chocolate Cupcakes
125 grams butter (room temperature)
1/2 cup caster sugar
1 teaspoon vanilla
3 eggs
6 tablespoons cocoa powder
1 cup flour
2 teaspoon baking powder
1/2 cup chocolate chips (100 grams)
1/4 cup kahlua
The cupcakes are easy and you make them just like any other cupcakes. Begin by turning the oven on to 180 degrees celsius and lining a 12 hole muffin tin with paper liners.
Place the butter in a large bowl, add the sugar and beat until creamy. Add the vanilla and the eggs, one at a time, beating after each addition.
Sift in the cocoa, flour and cocoa powder. Add the kahlua (or milk or coffee for non-alcoholic cupcakes) and beat until smooth. Lastly, stir in the chocolate chips.
Spoon the batter into the prepared muffin tray and bake for 20 minutes, then allow the cupcakes to cool completely before frosting.
Mudslide Swiss Meringue Buttercream
From Baker Becky
For a really good tutorial with pictures see Sweetapolita
3 large egg whites
3/4 cup caster sugar
250 grams butter, room temperature
3 tablespoon baileys
2 tablespoons cocoa powder
100 grams melted bittersweet chocolate
3 tablespoons kahlua
Place a medium sized saucepan on the stove and fill halfway with water. Bring it to the boil and then let it simmer. Place a large bowl over the saucepan, making sure it doesn't touch the water.
Add the egg whites and sugar to the bowl and whisk until the mixture is warm; check using a candy thermometer, it should be about 70 degrees celsius. Then remove the bowl from the heat.
Pour the egg whites into the bowl of your cake mixer (you don't want to do this with a hand mixer, believe me). Beat for about 10 minutes with the whisk attachment, until the mixture is thick and shiny - like meringue.
Cut the butter into small cubes and begin to add them a few at a time, beating well after each. After it has all be included continue beating for another 5 or 10 minutes, until it is smooth and glossy (which didn't happen for me this time around).
Bring your saucepan of water back to a simmer and place a small bowl over it. Break the chocolate into it and stir it until it is all melted and smooth.
To keep it simple, add the choclate, cocoa powder, baileys and kahlua and beat well, then pipe onto the cupcakes. But if you want to be technical, check out the blog that I got this from to see her awesome two-tone frosting.
Sorry about the lack of photos, one day I will remedy that.
125 grams butter (room temperature)
1/2 cup caster sugar
1 teaspoon vanilla
3 eggs
6 tablespoons cocoa powder
1 cup flour
2 teaspoon baking powder
1/2 cup chocolate chips (100 grams)
1/4 cup kahlua
The cupcakes are easy and you make them just like any other cupcakes. Begin by turning the oven on to 180 degrees celsius and lining a 12 hole muffin tin with paper liners.
Place the butter in a large bowl, add the sugar and beat until creamy. Add the vanilla and the eggs, one at a time, beating after each addition.
Sift in the cocoa, flour and cocoa powder. Add the kahlua (or milk or coffee for non-alcoholic cupcakes) and beat until smooth. Lastly, stir in the chocolate chips.
Spoon the batter into the prepared muffin tray and bake for 20 minutes, then allow the cupcakes to cool completely before frosting.
Mudslide Swiss Meringue Buttercream
From Baker Becky
For a really good tutorial with pictures see Sweetapolita
3 large egg whites
3/4 cup caster sugar
250 grams butter, room temperature
3 tablespoon baileys
2 tablespoons cocoa powder
100 grams melted bittersweet chocolate
3 tablespoons kahlua
Place a medium sized saucepan on the stove and fill halfway with water. Bring it to the boil and then let it simmer. Place a large bowl over the saucepan, making sure it doesn't touch the water.
Add the egg whites and sugar to the bowl and whisk until the mixture is warm; check using a candy thermometer, it should be about 70 degrees celsius. Then remove the bowl from the heat.
Pour the egg whites into the bowl of your cake mixer (you don't want to do this with a hand mixer, believe me). Beat for about 10 minutes with the whisk attachment, until the mixture is thick and shiny - like meringue.
Cut the butter into small cubes and begin to add them a few at a time, beating well after each. After it has all be included continue beating for another 5 or 10 minutes, until it is smooth and glossy (which didn't happen for me this time around).
Bring your saucepan of water back to a simmer and place a small bowl over it. Break the chocolate into it and stir it until it is all melted and smooth.
To keep it simple, add the choclate, cocoa powder, baileys and kahlua and beat well, then pipe onto the cupcakes. But if you want to be technical, check out the blog that I got this from to see her awesome two-tone frosting.
Sorry about the lack of photos, one day I will remedy that.
Happy birthday. I think you should celebrate twice - on NZ time and then local time:) All the baking disasters already happened on one day, the rest of the year should be fine!
ReplyDeleteHi, Happy belated birthday. Your cupcake recipe look excellent, I'm sure it's very tasty with kahlua and chocolate chips. Great combination.
ReplyDeleteHave a nice day.