Monday, June 11, 2012

Chocolate Kahlua Cupcake Cups

Okay, I messed this up but my good ol' friend Heidi Ho came up with a quick remedy to my situation.  I was going to frost these with my fabulous Cool Whip Frosting but... I forgot to take out the Cool Whip from the freezer so I popped it into the microwave to defrost for 10 seconds and well, let's just say, it was not just 10 seconds.  My frosting was not going to be frosting.  So...Heidi Ho to the rescue...she suggested throwing the cupcakes into cups and spooning the still delicious frosting on top!  Still tasted great!  And BTW...what a great idea for packaging individual cupcakes as well! 

Click Read More for the recipe...
Cupcakes from Scratch Ingredients  Source:  Annie's
3/4 c unsweetened cocoa powder
1 T instant espresso powder
1 1/2 c all purpose flour
1 1/2 c sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 c warm water
3/4 c buttermilk
3 T vegetable oil
1 tsp vanilla extract
Kahlua liqueur

Quick and Easy Cupcake Ingredients
1 box of chocolate cake mix, grab one that sounds extra good like Duncan Hines Triple Chocolate Decadent, sounds YUM, right?
1 T instant espresso powder, optional
Kahlua liqueur
ingredients listed on cake mix

To Prepare
1.  Preheat oven to 350°F, or according to package instructions.

2.  Mix ingredients in a large mixing bowl for 2 - 3 minutes at medium-high speed, scraping down the sides at needed.

3.  Fill cupcake liners inserted into cupcake pans 2/3 full and bake 18-20 minutes until a toothpick comes out clean or the center of the cupcake springs back when gently pressed.

4.  Let cool.

5.  Prepare Cool Whip Frosting, adding a shot of Kahlua for taste.

6.  Once cupcakes are cooled, poke holes in the tops with a fork and pour approximately 1/4  - 1/2 ounce Kahlua over top of cupcake.

7.  Top with Cool Whip Frosting.

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