Decadent Kahlua Chocolate Cupcakes
Indulge in these decadent Kahlua chocolate cupcakes, rich with the flavors of cocoa and a hint of coffee liqueur. Perfect for any occasion, these moist treats are made simple with wholesome ingredients. Each cupcake is a delightful blend of cocoa and pumpkin puree, complemented by a creamy Kahlua frosting that takes them over the top. For a twist, feel free to substitute Kahlua with Irish cream liquor for a different flavor experience. These cupcakes are sure to impress your friends and family with their luxurious taste and beautiful presentation.
24
Servings
200
Calories
17
Ingredients
Ingredients
Olive Oil
1/2 cup (None)
Pumpkin Puree
3/4 cup (None)
Cocoa Powder
1/2 cup (Sifted)
Granulated Sugar
1 1/2 cups (None)
Vanilla Extract
1 tablespoon (None)
Espresso Powder
1 tablespoon (None)
Eggs
3 large (At room temperature, separated into yolks and whites)
Warm Water
1/2 cup (None)
Kahlua
1/2 cup (None)
Low-Fat Milk
1/2 cup (None)
Whole Wheat Pastry Flour
1 1/4 cups (None)
Oat Flour
1 cup (None)
Baking Soda
3 teaspoons (None)
Reduced-Fat Cream Cheese
8 ounces (Softened)
Milk (for frosting)
2 tablespoons (None)
Kahlua (for frosting)
7-10 tablespoons (None)
Confectioners' Sugar
2 1/2 cups (Sifted)
Instructions
1
Preheat the oven to 350°F (175°C) and line a medium cupcake pan with liners.
2
In a large bowl, cream together the olive oil, granulated sugar, cocoa powder, and vanilla extract until well blended.
3
Add the egg yolks one at a time, mixing well after each addition.
4
Stir in the Kahlua, warm water, and low-fat milk until smoothly combined.
5
In another bowl, whisk together whole wheat pastry flour, oat flour, and baking soda.
6
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7
In a separate bowl, beat the egg whites on high speed until soft peaks form. Gently fold the egg whites into the batter until fully incorporated.
8
Fill the cupcake liners about three-quarters full with batter.
9
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10
Let the cupcakes cool in the pan for 3-5 minutes before transferring them to a wire rack to cool completely.
11
For the frosting, mix the softened cream cheese and milk in a bowl until smooth.
12
Gradually add the confectioners' sugar and Kahlua, beating until you reach your desired consistency.
13
Spread or pipe the frosting onto each cooled cupcake. Enjoy your delicious Kahlua chocolate cupcakes!
Nutrition Information
8.75g
Fat
28.33g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Kahlua Chocolate Cupcakes?
These are rich chocolate cupcakes flavored with cocoa and Kahlua coffee liqueur, featuring a moist texture derived from pumpkin puree.
How many cupcakes does this recipe produce?
The recipe makes a total of 24 cupcakes.
What is the suggested baking temperature?
You should preheat your oven to 350°F (175°C).
Can I use a substitute for Kahlua in this recipe?
Yes, you can substitute Kahlua with Irish cream liquor for a different flavor experience.
What provides the moisture in these chocolate cupcakes?
A combination of pumpkin puree and olive oil ensures the cupcakes are moist.
What types of flour are required for the batter?
The recipe calls for 1 1/4 cups of whole wheat pastry flour and 1 cup of oat flour.
How should the eggs be prepared before mixing?
Use 3 large eggs at room temperature, separated into yolks and whites.
What is the calorie count per cupcake?
Each cupcake contains approximately 200 calories.
How long should the cupcakes bake?
Bake the cupcakes for 20 to 25 minutes.
What are the ingredients for the frosting?
The frosting is made from softened reduced-fat cream cheese, milk, Kahlua, and sifted confectioners' sugar.
Is there any espresso in this recipe?
Yes, the recipe includes 1 tablespoon of espresso powder for enhanced flavor.
How do you incorporate the egg whites into the batter?
Beat the egg whites until soft peaks form and then gently fold them into the batter until fully incorporated.
What kind of oil is used in these cupcakes?
The recipe uses 1/2 cup of olive oil.
How much cocoa powder is needed?
You will need 1/2 cup of sifted cocoa powder.
How much pumpkin puree should be used?
The recipe requires 3/4 cup of pumpkin puree.
What is the nutritional fat content per serving?
Each cupcake has about 8.75g of fat.
How many carbohydrates are in each cupcake?
There are 28.33g of carbohydrates per serving.
How much protein does each cupcake provide?
Each cupcake provides 2.5g of protein.
How much baking soda is required?
The recipe calls for 3 teaspoons of baking soda.
How do you know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
How long should the cupcakes cool in the pan?
Let them cool in the pan for 3 to 5 minutes before transferring to a wire rack.
How much vanilla extract is added to the batter?
The recipe uses 1 tablespoon of vanilla extract.
How many total ingredients are listed for this recipe?
There are 17 ingredients in total.
What kind of milk is used in the cupcake batter?
The batter uses 1/2 cup of low-fat milk.
How much granulated sugar is in the cupcake batter?
The batter requires 1 1/2 cups of granulated sugar.
How much Kahlua is used in the frosting?
Use between 7 and 10 tablespoons of Kahlua for the frosting.
What preparation is needed for the cream cheese?
The 8 ounces of reduced-fat cream cheese should be softened.
How much confectioners' sugar is needed for the frosting?
You will need 2 1/2 cups of sifted confectioners' sugar.
How much warm water is added to the mixture?
The recipe calls for 1/2 cup of warm water.
What tags characterize this recipe?
Tags include cupcakes, dessert, kahlua, chocolate, pumpkin, and easy recipe.