Boozy, sweet and rich. How can you go wrong?
- 1 box chocolate cake mix
- 1/4 cup unsweetened cocoa powder
- 8 oz light sour cream
- 3/4 cup Kahlua
- 1/2 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 2 tbsp boiling water
- 1 tsp instant espresso powder
- 1.5 cups unsalted butter, at room temperature
- 6 cups powdered sugar
- 1 tbsp Kahlua
- 3 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.