These cupcakes are delicious. My dad asked me to make them again for his birthday next month! This was the first recipe I ever used that called for folding in whipped egg whites. I am very satisfied with the results. The cake is moist but not greasy! I didn't make the white chocolate buttercream that was suggested in Crazy About Cupcakes. It basically consisted of melted white chocolate, butter, and confectioners sugar, which just seemed way too sweet and rich to go along with a Kahlúa and Cream cupcake. I made a chocolate Kahlúa whipped cream. It compliments the Kahlúa and chocolate flavors in the cupcake perfectly (and actually adds the "cream" of "Kahlúa and Cream"). I decorated one similar to the coffee cupcake on the front of the book for photographing purposes only. The rest are adorned with chocolate K's and martini glasses.
ingredients
23 Kahlúa cupcakes cooling (I ate one already!)
We didn't have regular Kahlúa, so in the interest of being frugal I used what we already had.
chocolate K's and martini glasses (I'm sticking to simple chocolate transfers for now.)
MY NOTES: I used Kahlúa Especial. The recipe originally said something about adding "the remaining sugar" to the egg whites before beating them, but it never said anything about only using part of the sugar in the creaming process. I didn't add any sugar to the egg whites before beating them. For foil liners, reduce oven temp by 25'F, check cupcakes a few minutes early, and remove from pan after cooling for 5 minutes. 23 Kahlúa cupcakes cooling (I ate one already!) We didn't have regular Kahlúa, so in the interest of being frugal I used what we already had.chocolate K's and martini glasses (I'm sticking to simple chocolate transfers for now.)Kahlúa Cupcakes
Makes 24 cupcakes
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup cocoa powder
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
3 large eggs, separated, at room temperature
1/2 cup cold water
1/2 cup Kahlúa
2 1/4 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1. Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
2. In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
3. In a small bowl mix water and Kahlúa.
4. In another large bowl combine the flour, baking soda, and salt.
5. Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
6. With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue (see MY NOTES above). With a rubber spatula, fold the meringue into the batter.
7. Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.
Chocolate Kahlúa Whipped Cream:
I made this recipe up, and I'm quite proud of myself. This must be refrigerated!
1 cup cold heavy cream
1 tbsp cocoa powder
1/3 cup confectioners sugar
2 tbsp Kahlúa
Sift together cocoa and confectioners sugar. Beat cream until slightly thickened. Add Kahlúa, cocoa, and sugar. Beat until soft peaks form. (Don't over beat or it will turn into butter!)
