Kahlua Coffee Cupcakes

Name: Kahlua Coffee Cupcakes
Ingredients: 2 cups flour (448 grams); 2 cups sugar (448 grams); 1/4 teaspoon salt (1 gram); 4 ounces unsweetened chocolate (112 grams); 1/4 cup water (120 ml); 1/4 cup Kahlua (120 ml); 1/2 cup butter (112 grams); 1 cup sour cream, at room temperature (240 ml); 1 teaspoon vanilla (5 ml); 1 1/2 teaspoons baking soda (6 grams); 2 eggs, beaten; 16 kahlua liqueur-filled chocolates, by Turin

12 ingredients

4 steps

Ingredients

2 cups flour (448 grams)
2 cups sugar (448 grams)
1/4 teaspoon salt (1 gram)
4 ounces unsweetened chocolate (112 grams)
1/4 cup water (120 ml)
1/4 cup Kahlua (120 ml)
1/2 cup butter (112 grams)
1 cup sour cream, at room temperature (240 ml)
1 teaspoon vanilla (5 ml)
1 1/2 teaspoons baking soda (6 grams)
2 eggs, beaten
16 kahlua liqueur-filled chocolates, by Turin

Directions

1

Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.
2

Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.
3

Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.
4

Top each cupcake with the buttercream.