Tuesday, 25 March 2014

Chocolate Chunk Kahlua Cupcakes (with Pink Buttercream Icing for Lucy!)

Oops.  It's been a while.   I have been baking, just not blog-worthy stuff.  Good stuff, like these peanut butter oatmeal bars, and this banana bread.  And some failures.  Well, not exactly failures, just not complete successes.  You know?  Oh yeah, and these....

Warning - this is post 1 of 3 on boozy chocolate desserts.  What's better than chocolate (besides peanut butter and chocolate, of course, which is the winner for all-time)?  Booze and chocolate.

I was a little nervous pouring in this kahlua, to be honest.  It seemed like a lot. It smelled quite strong. And the original recipe calls for 3/4 cup!  My first impression from a still hot, fresh from the oven, sans icing cupcake was - ooopsie, too much kahlua.  But....then I had one the next day and it was fabulous! The chocolate chunks are a must - it enhances the flavour of the kahlua and takes the edge off.  I will be making these again, and again, and again.  Total winner.   Unless you don't like kahlua...

The pink icing was inspired by my brand new niece, Lucy. It's so much fun to have a baby girl in the family!

Chocolate Chunk Kahlua Cupcakes
from How Sweet it is

1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
1/2 cup kahlua
1/2 cup unsalted butter, melted
1/2 cup chocolate (chips, chunks, chopped - your choice).

Melt butter over low heat.  Let cool slightly.  Mix egg and sugar together until well combined, and pour in melted butter and mix together with vanilla.
In a medium sized bowl, combine sifted flour and cocoa, baking soda and salt.  Add to butter and sugar mixture, add kahlua and mix well.  Fold in chocolate chunks.  Bake at 350 degrees for 15-18 minutes or until cake tester inserted in middle cupcake comes out clean.

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