Double Chocolate Kahlua Cupcakes With Chocolate Buttercream Frosting [Vegetarian]
Easy to bake and downright sinful
Cupcakes:
1 15¼ oz box chocolate cake mix with pudding in the mix
¾ cup Kahlua
½ cup water
½ canola or vegetable oil
4 eggs
1 cup semi-sweet mini chocolate chips
Frosting:
1 cup room temperature butter
3½ cups powdered sugar
½ cup cocoa powder
3 tbsp milk
2 tsp vanilla extract
Preheat oven to 350° and line cupcake pans with 2½ inch baking cups (this recipe yields about 24-26). Put cake mix in a bowl and add Kahlua, water, oil, and eggs. Beat ingredients with an electric mixer on low for 1 minute, then scrape down the sides of the bowl. Beat the mixture again on medium for 2-3 minutes, until well combined, and fold in chocolate chips with a spatula. Using an ice cream scoop or melon baller, scoop the batter into prepared cups, filling them roughly ¾ of the way. Bake 20-25 minutes until they pass the toothpick test, then let cool to room temperature.
When cupcakes are cool, beat butter with an electric mixer on medium for about 2 minutes. Add remaining ingredients and beat on low for 30 seconds, then beat on high for 1 minute or until you reach the desired consistency, scraping the bowl when necessary. Ice the cupcakes with an icing bag or small spatula.
Notes
The cupcake recipe is my mother's and the frosting recipe is based off of one from Sally's Baking Addiction available here: https://sallysbakingaddiction.com/favorite-chocolate-buttercream/
If you can't find cake mix with pudding, you can always whisk together a box of regular cake mix and a small (about 4 oz) box of instant pudding mix before proceeding as normal.