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Raspberry Kahlua Frosted Chocolate Cupcakes
- Posted by Dana
- Recipes
- 11.15.2008
- View Comments
I wanted to experiment with different flavors, and decided to try Kahlua in a few recipes. This one in particular came out really well. Great marriage of flavors!
I started out with a simple chocolate cake recipe, and went from there. As for the frosting, I took the buttercream frosting recipe from Wilton, and added to it.
Preheat your oven to 350° F and line your cupcake pan with papers.
Ingredients:
Chocolate Cake:
2/3 cup butter
1 2/3 cups sugar
3 eggs
2 cups flour
1 ¼ tsp. baking soda
¼ tsp. baking powder
1 2/3 cups milk
1 shot KahluaFrosting:
½ cup solid vegetable shortening*
½ cup butter or margarine, softened
1 tsp. clear vanilla extract
4 cups confectioner’s sugar, sifted
2 Tablespoons milk
1 shot Kahlua
Approx. 3 Tablespoons Raspberry syrup (to taste)
Pink and Purple food dye
2 oz dark chocolate, shaved*I typically use butter flavored shortening, as it yields the best flavor. However, it is yellow, not white, and if you want to make a purely white buttercream frosting, I recommend using regular vegetable shortening.
Directions:
Cake:
• Cream butter, sugar, eggs and Kahlua together using electric mixer until well blended and fluffy.
• Combine the rest of the dry ingredients (flour, cocoa, baking soda, baking powder, salt) in separate bowl.
• Alternating, add dry mixture and milk to creamed butter mixture.
• Pour batter into each cupcake paper, approximately 2/3 way full.
• Pop in pre-heated oven for 15-17 minutes, or until a toothpick inserted in center of cupcake comes out clean.
• Let cool in pan for ten minutes before transferring to wire rack to cool completely.Frosting:
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• In large bowl, cream together shortening and butter with an electric mixer.
• Add vanilla and Kahlua and beat together, scraping down sides of bowl as needed.
• Gradually add one cup of sugar at a time, mixing well after each addition. If after all four cups of sugar has been added and beaten together, you still do not have the consistency you want, add more sugar, slowly, until you achieve it.
• Add milk and beat at medium speed until light and fluffy.
• Slowly add raspberry syrup one tablespoon at a time and beat together. It is very sweet so it is important to add only a little at a time so that you may taste it to see if it is to your liking. I used three tablespoons before it was the flavor I wanted.
• I also wanted the frosting to be a raspberry color, so I used two drops of pink and three drops of purple food coloring.
• Ice your cupcakes only when completely cooled.
• Shave chocolate on top of each cupcake to give a little something extra. If you have raspberries on hand, put one or two on top. Be creative!
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