Kahlua Cupcakes

It's officially time to wish you a happy fall! Saturday was the first day of fall and Illinois definitely had the fall weather going on. I dusted off a scarf and sported it and a jacket all day long. Of course, I wasn't ready to go all winter, so I rocked some sandals :)

Saturday was more than just the first day of fall. It was my first Illini tailgate experience. My aunt and uncle have season tickets and they come over for most games. This past week they dragged along my cousin and we got to play while they went to the game. Kinda like being kids all over again. Just grown-up kids that went shopping at the mall, walked 2 miles across campus to tailgate, and hung out in the warmth of a bar instead of attending the game.

Plus we ate these boozy cupcakes.

Oh my word, you guys -- If you want a decadent chocolate cupcake and enjoy some coffee and Kahlua, you HAVE to make these! The cupcake is super moist and the buttercream frosting puts it over the top.

Perfect for tailgating, watching football on your TV at home or as a staple for the dessert table during upcoming holidays.

Kahlua Cupcakes (adapted from Curvy Carrot)
Ingredients:
For the cupcake:
2 eggs (yolks and whites separated)
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
2/3 cup brown sugar
1.5 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 cup brewed coffee, cold
1/2 cup Kahlua

For the frosting:
1 stick unsalted butter, softened
3 cups powdered sugar
dash of salt
2 tsp vanilla extract
3 tbsp Kahlua
Bittersweet chocolate, for garnish

Directions:
Preheat oven to 350 F.

Using a hand mixer (or stand mixer or whisk), beat the egg whites until foamy. Add the granulated sugar and beat until thick and stiff.

Mix the flour, cocoa powder and baking soda in a small bowl.

Mix together the coffee and the Kahlua.

In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg yolks, one at a time, and beat to mix thoroughly. Gradually and alternately, add the flour mixture and coffee mixture, mixing on low, ending with the flour. Gently fold in the egg white mixture using a spatula.

Pour, or ladle, the batter into a cupcake pan with liners, filling each about 2/3 to the top.

Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool completely.

To make the frosting, beat the butter on high until fluffy. Add the powdered sugar, 1 cup at a time, beating on low to incorporate completely. Once it is smooth, add the salt, vanilla and Kahlua and mix until you reach the desired consistency.

Pipe or frost the cupcakes how you desire. Top with freshly shaven bittersweet chocolate.

Makes approximately 16 cupcakes (I recognize that there are only 15 in the picture above. I actually made 16 but couldn't fit them all in my cake carrier so I had to eat one on Friday night before I frosted them on Saturday morning. FYI: the cupcakes were great by themselves).