Kahula and Cream Cupcakes
The coffee bean and moist chocolate cupcake make these concoctions delicious.
Kahula and Cream Cupcakes
Ingredients
- 4 oz. unsweetened chocolate, in squares
- 1/2 cup butter
- 1/2 cup Kahula
- 1/2 cup milk or cream
- 2 cups cake flour
- 2 cups sugar
- 1/2 cup buttermilk
- 1-1/2 tsp. baking soda
- 2 eggs
- 1 tsp. rum extract
Preheat oven to 350 degrees F. Add paper liners to large and/or small cupcake tins.
In a large saucepan, melt chocolate, butter, and Kahula in a bring to a boil. Remove from heat and add milk/cream. Add mixture to a large bowl and add flour, sugar and a pinch of salt. Mix well.
Stir in buttermilk, baking soda eggs and extract and beat till smooth.
Pour into prepared tins.
Bake for 25-30 minutes for large cupcakes and 15-20 minutes for mini cupcakes. Let cool then poke holes in the top with a skewer. Brush a 1/4 cup of Kahula and vodka mixture over the tops before frosting with Kahula Frosting.
Kahula Frosting
1 cup butter, softened
1 tsp. rum extract
3 c. confectioners’ sugar
1/4 cup Kahula
3-4 Tb. of cream (for consistency)
Beat all ingredients together, adding cream to create the proper spreading consistency. Frost cooled cupcakes and add a single chocolate covered espresso or coffee bean. Sprinkle with cocoa powder.