Mexican Chocolate Kahlua Cupcakes

Recipe for Mexican Chocolate Kahlua Cupcakes

Ingredients for our delicious Mexican chocolate kahlua cupcakes.

For the Cupcake Batter

• 3 Tbsp Brown Butter Infused Olive Oil

• ½ cup Unsalted Butter, softened

• 1 cup Sugar

• 2 Eggs

• 1 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 6 Tbsp Water

• 6 Tbsp Cocoa Powder

• 2 Tbsp French Toast Sugar Shaker

• 1 cup Flour

• ½ tsp Baking Soda

• ½ tsp Vanilla Bean Infused Sea Salt, plus more for finishing

• 6 Tbsp Kahlua

For the Kahlua Icing

• 1 cup Unsalted Butter, softened

• 3 Tbsp Brown Butter Infused Olive Oil

• 4 cups Powdered Sugar

• 4 Tbsp Kahlua

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 2 Tbsp French Toast Sugar Shaker, plus more for finishing

  
  

Directions

1. Preheat oven to 350F.

2. In a large bowl with a hand mixer on medium speed, blend the 3 Tbsp Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.

3. Add eggs, one at a time, beating just until blended. Then add 1 Tbsp Crème Brûlée White Barrel Aged Balsamic, water, cocoa powder, and 2 Tbsp French Toast Sugar Shaker and mix until smooth.

4. Combine flour, baking soda, and ½ tsp Vanilla Bean Infused Sea Salt in a separate bowl.

5. Alternate between adding the flour mixture and 6 Tbsp Kahlua to the creamed sugar and egg mix and blend well.

6. Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.

7. To make the icing, In a bowl, combine butter, 3 Tbsp Brown Butter Infused Olive Oil, powdered sugar, Kahlua, 2 Tbsp Crème Brûlée White Barrel Aged Balsamic, and 2 Tbsp French Toast Sugar Shaker and blend until smooth. Add to a piping bag with a tip or Ziploc bag with a corner cut.

8. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.