The French Toast Sugar Shaker and Kahlua give the classic chocolate cupcake a Mexican twist! You’ll need to hide these cupcakes from your family and friends before they're all gone!
Servings: 18
Prep Time: 15 mins
Cook Time: 18 mins
Ingredients:
Cupcake Batter:
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½ cup Unsalted Butter
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1 cup Sugar
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2 Eggs
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6 Tbsp Water
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6 Tbsp Cocoa Powder
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1 cup Flour
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½ tsp Baking Soda
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6 Tbsp Kahlua
Kahlua Icing:
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1 cup Unsalted Butter, softened
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4 cups Powdered Sugar
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4 Tbsp Kahlua
Directions:
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Preheat the oven to 350 F.
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In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.
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Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.
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Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.
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Fill cupcake liners about halfway. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack before icing.
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In a bowl combine the ingredients for the icing, add to a piping bag with a tip or Ziploc bag, and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.