Chocolate Kahlua Cupcakes with Kahlua Espresso Frosting

And a little lesson in time management while baking

chocolate Kahlua cupcakes with Kahlua espresso frosting

Love chocolate? Love Kahlua? How about espresso? Then this is the cupcake recipe for you.

I had the urge to make cupcakes the other day and decided Chocolate Kahlua cupcakes with Kahlua espresso frosting sounded good. And they are but I did make a mistake. While filming for the Clean Slate Youtube channel I let the batter sit too long. That’s a problem when you are using baking soda and baking powder as leavening agents to make the cupcake rise, moist, and tender.

As the batter sits the leavening action is doing it’s thing and that should be happening in the oven, not the counter top. The result was tasty cupcakes, but they hadn’t risen into the nice little mounds I had imagined.

While setting up for the next footage I neglected to pop the cupcakes in the oven. Being distracted, I never gave it a second thought until I opened the oven and saw these delicious cupcakes with sink holes in the middle. A mistake I’m sure you won’t make.

While the frosting is tasty, it is a sugar frosting. The next time I’ll make a buttercream frosting. Buttercream frosting are smoother and more velvety.

My mistake aside…here is the recipe…and a link to the video



Chocolate Kahlua Cupcakes


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup Kahlua liqeuer
  • 1/2 cup vegetable oil
  • 2 each eggs
  • 1 teaspoon vanilla
  • 1 cup boiling water
  • Frosting
  • 2 stick butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons Kahlua liqeuer
  • 1 tablespoon espresso powder, diluted in Kahlua


  1. 1. Preheat oven to 350• F.
  2. 2. Line a cupcake pan with cupcake liners
  3. 3. In a bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.
  4. 4. Add milk, Kahlua, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  5. 5. Reduce speed and carefully add boiling water
  6. 6. Beat on high speed for about 1 minute.
  7. 7. Scoop ¼ cup of batter into cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 30 minutes before frosting.
  8. 8. Frosting: Cream butter and salt until fluffy. Mix in 1 cup of the powdered sugar then stir in Kahlua
  9. 9. Mix in remaining powdered sugar and mix until thoroughly combined Pipe onto cool cupcakes, using desired tip.
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  • reply Erin ,

    These look amazing! Could you bake this as cake layers instead of cupcakes?

    • reply Dave ,

      No reason why not. It’s just a cake batter. All you need to do is watch the time so it won’t over/under cook.

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