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What’s better than chocolate and booze?  I acquired a taste for Kahlua well before I should have.  My mother, knowing my love for it, baked a cake and covered it with the most delicious Kahlua frosting.  While brainstorming my next cupcake recipe I asked her if she still had the recipe for the Kahlua cake she made well over 10 years ago.  She laughed and said, “Sarah, I found that recipe on the back of the Kahlua bottle years ago”.  I figured I was in business.  If the recipe was printed then I should be able to find it fairly easily.  With a few searches I found the exact recipe posted by Patti of Worth The Whisk.  She has a great story of how the recipe came about.  Thank you Patti!

Kahlua Chocolate Cupcakes:
3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar, packed
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua

Instructions: Preheat oven to 350° F.  In a medium bowl, or in the bowl of a stand mixer, beat egg whites until frothy; then beat in sugar until stiff peaks form.  Set aside.  Cream butter and brown sugar until fluffy.  Beat in egg yolks one at a time.  Sift flour, cocoa and baking soda together.  Add to creamed mixture alternately with coffee and Kahlua; blend well.  Fold egg whites into batter.  Fill prepared cupcake cups to 2/3 full.  Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean.  Remove cupcakes from tins and cool on rack completely before frosting.  Makes 2 dozen cupcakes.


Kahlua Buttercream Frosting:

6 tablespoons butter
1 lb. powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
2-3 Tablespoons hot coffee

Instructions: In large bowl, cream together butter and powdered sugar.  Add cocoa powder, Kahlua and hot coffee.  Beat until smooth.  Frosts 2 dozen cupcakes.