Boozy, sweet and rich. How can you go wrong?
Cake1 box chocolate cake mix1/4 cup unsweetened cocoa powder8 oz light sour cream3/4 cup Kahlua1/2 cup vegetable oil3 eggs2 tsp vanilla extract
Frosting2 tbsp boiling water1 tsp instant espresso powder1.5 cups unsalted butter, at room temperature6 cups powdered sugar1 tbsp Kahlua3 tbsp unsweetened cocoa powder
Preheat oven to 350 degrees.
Prepare cupcake tin with paper liners. In a large mixing bowl, combine the cake mix, cocoa powder, sour cream, Kahlua, vegetable oil, eggs and vanilla and mix until the batter is thoroughly combined. Use a spatula to make sure the oils are well mixed.
Pour cupcake mixture into the prepared cupcake liners about three-quarters full. Bake the cupcakes at 350°F for 15 to 18 minutes or until a toothpick inserted into the middle comes out clean. Cool cupcakes in the pan for about 10 minutes, then remove them to a wire rack to finish cooling.
In a small bowl, mix the boiling water and the instant espresso powder. In a large mixing bowl, whip the butter for 3 to 4 minutes until it’s fluffy and well-whipped. Reduce the mixer speed, slowly add the powdered sugar 2 cups at a time, and mix until well-combined. Increase the mixing speed to medium-high and beat for 30 seconds. Alternate adding the brewed espresso, Kahlua and cocoa powder, and mix until well combined. Once all of the ingredients have been added, beat at a high speed for 60 seconds until the frosting becomes nice and light.
Pipe the frosting onto the cooled cupcakes.