Tag Archives: Kahlua

Day 363 – Mudslide Cupcakes

29 Jul

Well, only a few more days.  I thought a “toast” was in order.  To the closing of a year of cupcakes.  And to toast this occasion: Mudslide Cupcakes (recipe below from The Curvy Carrot).  (Cupcakes which were, of course, tasted and judged by my alcoholic-cupcake-surrogate taster, my hubby, Ken.)

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are slightly dense and very sticky. The bite of the Kahlua ends almost bitter.  Pretty pointed alone.


The frostings are both soft and creamy. They look a little bit like pudding. Delicious intense chocolate-Kahlua and Bailey’s.  Together they get mixed like they should and blends well.  The overall flavor reminds me of gelato with that combo.  Bailey’s frosting is especially nice.

Mudslide-Cupcake     Mini-Mudslide-Cupcake

Works quite well together.  The cupcake requires a healthy amount of frosting to balance.  I would almost like to have a center with additional frosting or chocolate of some sort.  Maybe even a sweet mascarpone.  Put a lot of frosting on top.  To make it more like a mudslide, I’d like to see some chocolate sauce either on top or, even better, in the center.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 3 (you wash the mixing bowl 4 times for one cupcake, not hard, but tedious)
  • TOTAL: 18



Mudslide Cupcakes (recipe from The Curvy Carrot)


  • 3 eggs, separated and at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 2 and 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking soda
  • 3/4 cup strong cold coffee
  • 3/4 cup Kahlua

Kahlua Buttercream:

  • 6 tablespoons unsalted butter, room temperature
  • 3 cups (or more, if needed) powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons Kahlua
  • 3 tablespoons hot coffee

Bailey’s Buttercream:

  • 16 tablespoons (2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons Bailey’s Irish Cream
  • 4 ounces bittersweet chocolate, shaved in curls

For directions visit The Curvy Carrot.

*Tomorrow: Strawberry Lemonade Cupcakes*

Day 137 – Kahlua Coffee Cupcakes

15 Dec

Tis the season for holiday parties.  Yummy chocolate things.  (Maybe a few yummy alcoholic things.)  So, why should my house be any different?  A little chocolate.  A little alcohol.  A lot to look forward to.  Kahlua Coffee Cupcakes (recipe below from Samiwich & Addiecakes).

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense, but springy. They are a lot like Devil’s Food Cupcakes – sticky and moist.  They have a nice chocolate flavor. Not too sweet, but not too dark.


The glaze is very runny, and when it thickens becomes more like a gel than a typical glaze.  It has an extremely strong Kahlua flavor. A little sweet, but mostly Kahlua!

The frosting is very light and creamy. It feels like it might be too soft to pipe successfully, but it keeps its form nicely.  It is extremely light and airy with a sweet coffee flavor. Dangerously tasty.

Kahlua-Cupcake     Mini-Kahlua-Cupcake

Together these are kinda ridiculous. The glaze goes all the way to the bottom of the cupcake cup, so it soaks in there and makes it rum-cake-ish. The sweetness of the frosting balances the Kahlua and the chocolate so nicely. Definitely a well-thought combination.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4 (that frosting is beautiful!)
  • Ease of Making: 3.5
  • TOTAL: 20.5


Kahlua Coffee Cupcakes (recipe from Samiwich & Addiecakes)


  • 6 tbsp cocoa powder
  • 3/4 c sugar
  • 3/4 c + 2 tbsp all-purpose flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter (1/2 stick), melted and cooled
  • 1/2 c milk, room temperature
  • 1 large egg, room temperature and lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1/2 c boiling water
  • 5 large egg whites, room temperature
  • 1 c + 2 tbsp sugar
  • Pinch of salt
  • 2 c unsalted butter (4 sticks), room temperature cut into tbsp
  • 1 1/2 tsp vanilla extract
  • 2 tbsp instant espresso
  • 1/4 c water
  • 3/4 c sugar
  • 1 tbsp unsalted butter
  • 2 tbsp Kahlua

For directions visit Samiwich & Addiecakes.

*Tomorrow: Butterbeer Cupcakes*

Day 71 – Caramel Macchiato Cupcakes

10 Oct

Who else needs a little push to make it to Friday?  And, what better to help than a little caramel and coffee concoction?  Exactly!!  Caramel Macchiato Cupcakes (recipe below from My Buttery Fingers).

Enjoy this tip and then dig into those cupcakes!!

Coffee-Cupcake     Mini-Coffee-Cupcake

The full-size cake is nicely moist on the inside, good density.  The minis are little muffins for sure, very hard and dense.  Both taste like coffee, not overly strong, but very much like black coffee, not like coffee with cream.


The frosting is exactly like whipped cream.  It’s super tasty!! A little coffee, a little sweet and very creamy.

Caramel-Macchiato-Cupcake     Mini-Macchiato-Cupcake

The balance is very nice together. The hint of caramel is nice, but the balance of sweet and coffee is the winner.   Notes: the mini is actually very tasty once it’s all together, nice ratio of cake to topping. You really do need a squeeze bottle or something similar for the caramel. It was too thick to just pipe on. Just as an FYI.

Scoring Sheet:

  • Cupcake Taste: 2.5
  • Frosting Taste: 5
  • Overall Taste: 4
  • Appearance: 5 (to call on the look of the classic drink is a great idea!)
  • Ease of Making: 2 (3 parts plus that’s one of the strangest ways to make caramel I’ve ever used)
  • TOTAL: 18.5


Caramel Macchiato Cupcakes (recipe from My Buttery Fingers)

Coffee Cupcakes
2 1/2 (313g) cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 (180ml) cup strongly brewed coffee, cooled to warm
1/4 (60ml) cup milk
1 tbsp Kahlua
12 tbsp (170g) unsalted butter, softened
1 cup (200g) sugar
3 eggs
1 rounded tsp instant espresso
Cacao nibs, for sprinkling

Whipped Cream Topping
200g (around 1 cup) whipping cream
3 tbsp (40g) sugar
1tsp vanilla extract
1-2 tsp Kahlua (Optional. Don’t put too much, or the cream will be too soft for piping)

Caramel Sauce
(this makes more than needed, use remaining as an ice-cream topper or a mix-in for coffee)
1/2 cup (100g) sugar
3 tbsp (43g) unsalted butter, cut into pieces
4 tbsp (60g) heavy cream

For directions visit My Buttery Fingers.

*Tomorrow: Flaked Coconut Cupcakes*

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