You may have noticed that I have been on a Kahlua kick lately, what with the Mocha Kahlua ice cream and now these. What can I say? I love the flavor of Kahlua, even though I don’t like coffee. But I’ve always loved coffee-flavored treats.
The initial inspiration for all of this Kahlua-ness was the two lovely women that hold down the fort (the front desk) and keep us all in line at my office. Apparently they often make Kahlua Chocolate cake for the administrative staff birthdays. One day we were talking and they were ooing and ahhing over this cake and so I asked for the recipe. Of course it was a standard gluten-full recipe but I knew that it wouldn’t be hard to convert. And typically they make it as a bundt cake. But I require portion control with something so decadent in my house, and so I made cupcakes!
And of course once I made the cupcakes, I had to take the ladies a plate to taste-test for me, to make sure that they stood up to the gluten-full version. They were declared a success! But I mean, really, how could you go wrong with all that chocolate, anyway?
Kahlua Chocolate Cupcakes with Kahlua Cream Cheese Frosting
I can’t find the exact gluten-full recipe to link to, although if you search for Kahlua Chocolate cake, you will find many variations. Here’s my gluten free version.
3 eggs
1/2 cup oil
3/4 cup sour cream
1-15oz pkg of Betty Crocker’s Gluten Free Devil’s Food Cake Mix
3 oz instant chocolate pudding mix (part of one small box)
3/4 cup Kahlua
8 oz semi-sweet chocolate chips
Preheat oven to 350 degrees. Combine eggs, oil and sour cream. Stir in cake mix, pudding mix and Kahlua. Beat on low for one minute, then increase speed to medium and beat for 3-5 minutes. Stir in the chocolate chips. Pour batter into cupcake liners. Bake for 18-23 minutes. Cool on wire racks. Makes approximately 18 cupcakes, depending on how full you fill the liners. Frost with Kahlua Cream Cheese Frosting, below.
Kahlua Cream Cheese Frosting
3 Tbsp butter, softened
2.5 oz cream cheese, softened
2 Tbsp Kahlua
8 oz powdered sugar
With a mixer, cream together the butter and cream cheese. Mix in Kahlua. In small amounts, begin mixing in powdered sugar. Continue adding and mixing in powdered sugar until frosting is consistency that you desire. If it gets too thick, add a bit of milk or more Kahlua to thin it out.
Frosts approximately 18 cupcakes, depending on how much frosting you use per cake. If you want to get all fancy and use a frosting applicator and fancy tips, you might want to double this recipe.
Beyond Rice and Tofu 