Kahlua and Orange Cupcakes
Indulge your taste buds with these irresistibly moist and flavorful Kahlua and Orange Cupcakes! Combining the zesty brightness of fresh orange juice and zest with the rich, velvety undertones of Kahlua coffee liqueur, these cupcakes are a perfect blend of citrus and decadent chocolate. Topped with a creamy Kahlua-infused buttercream frosting, each bite offers a harmonious balance of sweetness and a subtle boozy kick. Ideal for parties or an elevated dessert experience, these cupcakes are as stunning to look at as they are to eat, beautifully garnished with orange slices or peel twists. With simple-to-follow steps and ready in under 40 minutes, these cupcakes are your ticket to dessert perfection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Orange zest
- 0.25 cup Orange juice
- 0.25 cup Kahlua (coffee liqueur)
- 0.5 cup Boiling water
- 0.5 cup Unsalted butter
- 2.5 cups Powdered sugar
- 2 tablespoons Kahlua (for frosting)
- 1 teaspoon Orange zest (for frosting)
- 12 pieces Orange slices or peel twists (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the egg, milk, vegetable oil, vanilla extract, orange zest, and orange juice until well combined.
Slowly add the wet ingredients to the dry ingredients and mix until just combined.
Stir in the Kahlua carefully, ensuring the batter remains smooth and lump-free.
Pour in the boiling water a little at a time, mixing slowly. The batter will be thin, but this is normal.
Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. Using a hand or stand mixer, beat the unsalted butter on medium speed until smooth and creamy (about 2-3 minutes).
Gradually add the powdered sugar and beat on low speed, increasing to medium as the sugar incorporates.
Mix in the 2 tablespoons of Kahlua and 1 teaspoon of orange zest and beat until the frosting is fluffy and spreadable.
Once the cupcakes are completely cool, pipe or spread the frosting generously onto each one.
Garnish each cupcake with a piece of orange slice or a decorative orange peel twist to finish.
Serve and enjoy these delightful Kahlua and orange cupcakes!
Nutrition Facts
Calories |
4326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 788.5 g | 287% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 561.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 426 mg | 33% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
