Kahlua Spiked Mexican Chocolate Cupcakes

My Kitchen Addiction turns 4 years old today… Where has the time gone?

If you had asked me where I thought this blog would be in four years when I started writing and sharing recipes, I probably would have shrugged and smiled…  I had no idea. I started My Kitchen Addiction with no real big plans, no huge ambitions.  It sounded like fun to start sharing my recipes and photographs with a few stories along the way. It grew organically over the years, and now here I am!

Sure, in four years, my site has grown considerably.  But, I’m not here to chat about site impressions, unique visitors and all of that. It has never been my personal measure of success, and I’m not about to change that now.

There have been a lot of other changes over the past four years that are much more important to me. I’d like to think my photography has improved somewhat, though I have been in a bit of a rut lately.  I feel as though I have found my voice as a writer, even though it may not impress my high school English teachers. And, most importantly, I have developed a lot of great friendships.

Since starting my site, I have transitioned from being an IT consultant to being a full-time stay-at-home-mommy. I started decorating cookies along the way, and I have tackled more baking projects in the kitchen than I ever dreamed I would.  I am still working on baking the perfect croissant, though that challenge is temporarily on hold until naptime is a bit more reliable.

Life in my house has changed a few times along the way, and now that I am a new mom with a 3 month old baby, things are changing once again. Since my recipes and everything I write about is a reflection of what’s going on in my life, it’s only natural that things here at My Kitchen Addiction will be changing a bit, too. I don’t have endless hours to spend in the kitchen at the moment, so you’ll be seeing simpler recipes that lend themselves well to being prepped the night before or during that elusive naptime (when it happens at all). I will likely be focusing a bit more on meal planning, since I can’t just run out to the store on a whim to pick up whatever I am in the mood for that night for dinner. As always, my focus will continue to be cooking and baking for those that I love, and my hope is that I can inspire you to do the same!

So, to celebrate four years of blogging and also look forward to many more years ahead, today I thought I would share a cupcake recipe with you.  I intended on making a cake, but cupcakes seemed much more manageable.  Such is life these days! I adapted the recipe for Devil’s Food cake from Baking From My Home to Yours to make a rich Mexican chocolate cupcake.  And, since we’re celebrating, I hit both the cupcakes and the creamy frosting with some Kahlua. Cheers!

Kahlua Spiked Mexican Chocolate Cupcakes
Makes 18 cupcakes
(Adapted from Baking From My Home to Yours)

For the cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 ounces dark chocolate, melted and cooled slightly
  • 1 tablespoon Kahlua (or other coffee liqueur)
  • 1 teaspoon pure Mexican vanilla extract
    (if you don’t have Mexican vanilla, “regular” vanilla extract will do)
  • 1 1/3 cups all purpose flour
  • 1/2 cup dark cocoa powder
    (regular cocoa powder would do fine, but I wanted the extra richness from the dark cocoa)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup milk

For the frosting:

  • 1 cup salted butter, softened
    (if you prefer, you can use unsalted and salt to taste)
  • 3 tablespoons Kahlua (or other coffee liqueur)
  • 1/2 teaspoon Mexican vanilla
    (again, “regular” vanilla will work just fine)
  • 1/4 teaspoon ground cinnamon
  • 4 – 4 1/2 cups powdered sugar
  • Half and half (or cream, optional)

Preheat the oven to 350°F.  Line muffin tins with paper cupcake liners and set aside.

In a large mixing bowl (the bowl for your stand mixer, if you are using one), beat the butter, brown sugar, and sugar on medium speed until light and fluffy, for about 3-4 minutes.  Add the eggs, one at a time, beating for about 1 minute after each addition.  Add in the melted chocolate, Kahlua, and vanilla.  Beat until well incorporated.

In a separate mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.  In an additional bowl (or liquid measuring cup, my preference) whisk together the sour cream and milk.  While mixing on the lowest setting, add the dry ingredients and sour cream mixture alternately to the creamed mixture. Be sure to start and end with the dry ingredients, mixing just enough to incorporate them.

Fill each muffin cup with 1/4 cup of batter. Bake the cupcakes for 16 – 18 minutes, until a toothpick inserted in the center of a cupcake comes out clean (or with just a few moist crumbs). Let the cupcakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, prepare the frosting.  Combine the butter, Kahlua, vanilla, and cinnamon in a large mixing bowl.  Beat on medium-high speed until the butter is light and fluffy and the other ingredients are well incorporated.  Gradually, add the powdered sugar, mixing on medium-high speed between each addition. Add enough powdered sugar to achieve a spreadable consistency. If the frosting gets too thick, add a teaspoon or two of half and half (or cream) to the frosting to loosen it up a bit.

Spread or pipe the frosting on the cupcakes, and enjoy!

Please Note – The links to Baking From My Home to Yours provided in this post are Amazon affiliate links.  If you purchase this cookbook (or another item) after  clicking on my link, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. Thanks!

Print Friendly
13 Responses to Kahlua Spiked Mexican Chocolate Cupcakes
  1. megan @ whatmegansmaking
    January 18, 2013 | 6:17 am

    Yay, happy blog birthday! I’m always so happy when I see a new post from you pop up in my reader – your writing is always so sincere and genuine. And of course this recipe looks incredible :)

  2. Brian @ A Thought For Food
    January 18, 2013 | 11:48 am

    You have lots to celebrate… this is quite the milestone. And I see no better way to do so than with booze spiked cupcakes. Now, how do I get my hands on one (without having to make them myself)?

  3. Paula
    January 18, 2013 | 6:26 pm

    Congratulations on four years of blogging Jen. On growing and improving all along the way and of sharing so much with your readers. Been a pleasure so far and looking forward to what lies ahead here on My Kitchen Addiction. Beautiful and delicious looking cupcakes by the way.

  4. Tracey
    January 19, 2013 | 8:12 pm

    Wow, congrats on 4 wonderful years Jen – what a milestone! I can think of no better way to celebrate than with these boozy cupcakes :) They look awesome!

  5. Aimee @ Simple Bites
    January 22, 2013 | 1:32 pm

    Happy blogaversary, Jen! You really have so much to celebrate. These cupcakes look like the perfect place to start. #yum

  6. Colleen (Souffle Bombay)
    January 22, 2013 | 6:55 pm

    Your cupcakes are beautiful! Cheers to 4 tasty years! I hope you are enjoying every second of your new life, as soon as you think you are adjusted…another adjustment is necessary! THAT is the beauty of kids!

  7. Jaclyn
    January 25, 2013 | 4:06 pm

    These look so amazing. I love that they are boozy too! You should enter them in the Cupcake Crown contest: http://www.celebrations.com/cupcakecrown/

  8. [...] Recipe available from My kitchen addiction. [...]

  9. Tracy
    February 12, 2013 | 3:51 pm

    Happy blogoversary, Jen!! I’m so glad you’re blogging and that I’ve gotten to know you these last few years! These cupcakes are the perfect way to celebrate. Yum!

  10. Kim
    February 22, 2013 | 12:33 pm

    I made these yesterday and was really excited about it. The batter, although thicker than I expected, was delicious. I did end up adding more Kahlua than you called for (skipped the vanilla); I also halved the recipe, but got 12 cupcakes which was weird. Unfortunately, I was disappointed. They were dry and did not have much flavor, even after poking holes in them and putting more Kahlua on top. Maybe I measured my flour or something incorrectly. Definitely wish they turned out better.

    • Jen @ My Kitchen Addiction
      February 23, 2013 | 8:55 pm

      Hi, Kim – I am sorry they didn’t turn out well for you! The Kahlua flavor is definitely more prominent in the frosting, but I’m sorry you weren’t happy with the cupcakes!

  11. [...] a perfect recipe for Cinco de Mayo cupcakes? These Kahlua Spiked Mexican Chocolate Cupcakes or these chocolate cupcakes with Mexican Hot Chocolate Frosting both sound amazing! Now, be sure [...]

  12. [...] Kahlua Spiked Mexican Cupcakes – YUM [...]

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://www.mykitchenaddiction.com/2013/01/kahlua-spiked-mexican-chocolate-cupcakes/trackback/