Kahlua Coffee Cupcakes

makes 12 cupcakes

cupcake recipe adapted from Hershey's Kitchens

frosting recipe adapted from Martha Stewart's Cupcakes (page 304)

prep time: 1 hr / cook time: 18-20 min

CHOCOLATE CUPCAKE INGREDIENTS

6 tbsp cocoa powder

* I used Pernigotti Unsweetened Cocoa Powder

3/4 c sugar

3/4 c + 2 tbsp all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

4 tbsp butter (1/2 stick), melted and cooled

1/2 c milk, room temperature

1 large egg, room temperature and lightly beaten

1 1/2 tsp vanilla extract

1/2 c boiling water

COFFEE SWISS BUTTERCREAM INGREDIENTS

5 large egg whites, room temperature

1 c + 2 tbsp sugar

Pinch of salt

2 c unsalted butter (4 sticks), room temperature cut into tbsp

1 1/2 tsp vanilla extract

2 tbsp instant espresso

* I used Medaglia D'oro instant espresso

KAHLUA GLAZE INGREDIENTS

1/4 c water

3/4 c sugar

1 tbsp unsalted butter

2 tbsp Kahlua

CHOCOLATE CUPCAKE INSTRUCTIONS

• Adjust oven rack to middle position and preheat to 350˚ F.

• Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.

• Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.

• Add boiling water and beat to combine.

* Batter will be thin.

• Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.

• Let cool before assembly.

COFFEE SWISS BUTTERCREAM INSTRUCTIONS

• Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer over a pan of simmering water.

* Do not let the bowl touch the water or you will get scrambled eggs!

• Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

* Mixture should feel completely smooth when rubbed between your fingertips.

• Attach the bowl to the mixture fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.

• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.

• Once all butter has been added, whisk in vanilla and espresso powder.

• Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.

* Keep buttercream at room temperature if using the same day or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

KAHLUA GLAZE INSTRUCTIONS

• Heat the glaze ingredients EXCEPT the Kahlua over low heat in a small saucepan.

• Continue to stir until sugar is dissolved.

• When the sugar is fully dissolved, take the pan off the stove and stir in the Kahlua. Set aside.

ASSEMBLY INSTRUCTIONS

• When cupcakes are cooled, poke holes with a skewer.

• Pour a teaspoon (or two) over each cupcake and spread over the top.

• Using your favorite piping tip, fill your pastry bag and pipe a small amount of frosting on top of each cupcake.

** ADDIECAKES' NOTES **

• If you don't want a domed top cupcake, fill the batter half way. You will end up with approximately 18-20 cupcakes.

• If the swiss buttercream starts to curdle, continue to beat it until it gets smooth.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING