It’s been way too long since I last updated, so here’s an original recipe, just like Colonel Sanders would post!
A few weeks ago, a coworker asked me to make two dozen cupcakes for him to take home to his wife. He asked for one dozen kid-friendly and one dozen “adult”. We all know what “adult” means– booze or coffee. So I set out to combine the two. I Googled a few combos until I realized the answer lay in a frozen cocktail– The Mudslide. The Mudslide typically combines Vodka, Bailey’s, Kahlua, milk, ice and occasionally chocolate syrup together. I decided to skip the vodka in my cupcakes– the flavor of vodka never comes through– and focus more on the other flavors: Chocolate, coffee, Kahlua and Bailey’s. So without further, adieu, the recipe!
Makes roughly 18 cupcakes
Kahlua Ganache Filling:
4 ounces dark chocolate, chopped
1/3 cup plus 1 tablespoon heavy cream
1 tablespoon butter, at room temperature
1 teaspoon Kahlua (or more, to taste)
Place the chocolate in a heatproof bowl. Heat the heavy cream in a heavy-bottomed pan on the stove until it’s bubbling, but not full-on boiling. Pour the cream over the chocolate and let sit for a few minutes. Stir the chocolate and cream together until the mixture is smooth. Add the butter and the one teaspoon of Kahlua and stir until the butter is fully melted and incorporated. At this point, you can taste the filling to see if it is “Kahlua-y” enough for you. If not, feel free to add a little more, but do know that as the filling sits, the flavor will become slightly more pronounced. Cover the bowl with plastic wrap and place in the fridge until cool.
1 cup sugar
1/2 cup butter, at room temperature
1-3/4 cups all purpose flour
2 tsp baking powder
1/4 cup unsweetened cocoa powder
1 cup brewed coffee, chilled
1/2 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees and line two muffin tins with 18 cupcake wrappers. Combine the flour, baking powder, salt and cocoa in a large bowl and set it aside. In a small bowl, combine the coffee and vanilla, and set this bowl aside as well. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Add the eggs to the butter and sugar one at a time, making sure the first egg is incorporated fully before adding the second. Stop and scrape down your bowl if needed. Add the dry ingredients in thirds, alternating with the coffee mixture, beating after each addition. Scrape the bowl, remove the paddle attachment, and fold in the chocolate chips. Fill each cupcake wrapper about 1/4 full. Bake for 18-22 minutes until a toothpick comes out clean. Be sure to check your cupcakes at the 18-minute mark for doneness as times can vary based on your oven. Once the cupcakes are done, allow them to fully cool before continuing to the next step.
Once the cupcakes are cool, use a small paring knife to remove a cone of cake from the center of each cupcake, making sure not to cut through the bottom of the cupcake. Remove the ganache from the fridge and give it a good whisk to loosen the mixture back up a bit. You want it to be about the consistency of thick frosting. Using a small spoon, place a dollop of ganache into each hollowed-out cupcake. You may very well have leftover ganache. Get creative with the leftovers. I imagine it would be very good heated up a bit and poured over ice cream.
16 tablespoons butter, at room temperature
3 cups (or more, if needed) powdered sugar
2 teaspoons vanilla extract
4 tablespoon Bailey’s Irish Cream
In the bowl of a standing mixer with the paddle attachment, beat the butter and powdered sugar on low until light and fluffy. Add the vanilla extract and Bailey’s and bea to combine. If the frosting looks too runny, add more powdered sugar to achieve a good spreading consistency. Transfer the frosting to another bowl, cover it and put it in the fridge. Wash out the standing mixer bowl to make the Kahlua Frosting.
6 tablespoons butter, at room temperature
3 cups (or more, if needed) powdered sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons Kahlua
3 tablespoons brewed coffee, chilled
In the bowl of a standing mixer with the paddle attachment, beat the butter and powdered sugar on low until light and fluffy. Add the cocoa powder, Kahlua and coffee and beat to combine. If the frosting seems too runny, add enough powdered sugar to get it back to a good spreading consistency.
Now, you certainly can just spread the two frostings on your cupcakes with a butter knife or offset spatula and call it a day, but if you would like to swirl the frostings as I have, you will need a few things. I filled one small piping bag with the Bailey’s frosting and another with the Kahlua frosting without snipping the tip of either bag. I then fitted a larger bag with a piping tip. I then cut the tips off the smaller piping bags and put them side by side in the larger bag so that both ends were resting inside the piping tip. This requires a little patience and shifting, but it’s worth it in the end. Do a test pipe on a paper towel so you can be sure both frostings are coming out at once. Pipe the frostings onto your cupcakes.
I hope you enjoy these! My coworker liked them quite a bit and the extras were taken to my husband’s coworkers who were also impressed. The hidden Kahlua ganache is a nice surprise.