Where are my fellow Kahlua lovers?
I was definitely in my mid+ 20s before I tried Kahlua for the first time. Curiosity got the better of me one day, and I bought a bottle to try a Kahlua cheesecake recipe I found on Pinterest. And since that day......hooked! That coffee liqueur combo is hard to beat. This cupcake recipe idea grew directly out of that flavor addiction! 😉
I remember searching for an actual coffee-flavored cupcake recipe online, and being irritated at the number of "coffee cake" recipes getting in my way. I get it; I love coffee cake too. But I wanted an actual 'coffee-flavored cupcake,' and finally just decided I was going to come up with my own recipe!
Why you'll love these Kahlua Coffee Cupcakes -
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These Kahlua Coffee cupcakes feature an espresso cupcake base that's packed with coffee flavor, and simple to make!
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Vanilla bean Kahlua filling is simple to make (thank you, pudding mixes), and adds even more flavor to the cupcake
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A gorgeous swirl of Kahlua coffee swirled frosting and a chocolate covered espresso bean top the cupcakes off gorgeously! Enjoy!
FAQs
"How should these cupcakes be stored?"
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Store in a cupcake carrier or sealable container; I often put a layer of plastic wrap over the top between the container and lid for a better seal. Cupcakes will keep really well in the fridge for 3-5 days - and the filling flavor really gets into the cupcakes after a couple days! They just need to be protected from the airflow in the fridge so that they don't dry out.
“Really looking to save some time and steps here - do I have to make the frosting from scratch?”
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Absolutely not if you don't want to! Store bought frosting is usually thinner than my recipe; add a 1/4 cup of extra powdered sugar at a time until you reach a consistency that is pipeable and stays in place on the cupcakes well. Divide frosting in half and add Kahlua and espresso powder to half the batch - follow the rest of the instructions below in the recipe card.
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Kahlua Coffee Cupcakes
Equipment
- 2 Cupcake pans (24 cups total)
- 1 large cookie scoop (optional, but makes transferring cupcake batter much easier)
Ingredients
Kahlua Coffee Cupcakes
- 1 boxed white cake mix (I used Duncan Hines)
- ½ cup buttermilk
- ½ cup Kahlua (or other coffee liqueur)
- ½ cup butter (1 stick; melted and cooled)
- 4 eggs
- ¼ cup vanilla bean pudding mix (1/2 package; save the rest for the filling)
- 1-2 Tablespoons Instant espresso granules (Save and add later! I recommend powder rather than instant coffee crystals as they may not dissolve when you swirl them into your batter!)
Kahlua Vanilla filling
- ¼ cup vanilla bean pudding mix (remaining 1/2 package)
- ½ cup milk (yes, less than the box calls for)
- ¼ cup Kahlua
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese (one package; softened)
- 1 cup butter (two sticks, softened)
- 5-6 cups powdered sugar
- 2-3 Tablespoons Kahlua liqueur (to taste)
- 4-5 Tablespoons instant espresso powder (to taste)
Decorations
- 24 chocolate covered coffee beans (optional; to decorate)
Instructions
Kahlua Coffee Cupcakes
- Preheat oven to 325℉. Line cupcake pans with liners.
- Combine buttermilk, Kahlua, melted butter, and eggs in a bowl, and blend in packaged cake mix and vanilla pudding mix. Scrape down the sides of the bowl with a spatula, and beat for about 2 minutes.
- Divide into cupcake liners, filling them about 2/3 full. Sprinkle 1/8-1/4 teaspoon espresso granules over each cupcake (to taste), and swirl the granules in with a toothpick or skewer.
- Bake for time specified on box; mine took about 15-18 minutes. Cool completely before decorating. (This is a great time to make your filling and frosting!)
Kahlua Vanilla filling
- Meanwhile, make your filling. Combine pudding mix with cold milk and beat with a wire whisk until combined. Whisk in Kahlua and refrigerate until set.
Cream Cheese Buttercream Frosting
- To make the frosting, beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Kahlua until frosting reaches an even, pipeable consistency.
- Divide the frosting in half, and mix espresso granules into one half of the frosting. Add additional powdered sugar if needed to offset the Kahlua and keep your frosting at a pipe-able consistency.
Assembly
- Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you use the back end of a large piping tip, or....you can do what I do and cut a
- cone-shaped core out with a plastic knife. Up to you!
- Transfer filling into cored cupcakes - this can be done with a piping bag or a spoon.
Decorating
- Transfer your frosting to your piping bag. As best you can, add one color frosting to each side of your piping bag - I usually turn the bag almost all the way inside out and start adding frosting near the piping tip so I don't have so much extra bag to fight with.
- Pipe frosting in large swirls onto your cupcakes. Top each one with a chocolate covered espresso bean. Done and done! Enjoy! 🙂
Video
Notes
Nutrition
Mentioned in post
Cream Cheese Buttercream Frosting
Did you make these Kahlua Coffee Cupcakes?
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