Indulge in the delightful combination of rich chocolate and luscious caramel with these scrumptious Chocolate Cupcakes with Kahlua Icing. Each moist and decadent chocolate cupcake is infused with a touch of Kahlua liqueur, adding a sophisticated twist to the classic treat. Topped with a creamy Kahlua icing and adorned with drizzles of caramel sauce and a sprinkle of sea salt, these cupcakes are a true celebration of flavors.

The love affair between chocolate and caramel has been cherished by dessert enthusiasts for generations. Both ingredients have a deep-rooted history that dates back centuries. Chocolate, derived from the cacao bean, has been treasured as a delicacy in Mesoamerican cultures for thousands of years. Caramel, on the other hand, is the result of heating sugar until it transforms into a rich, golden syrup with a smooth and buttery taste.

The combination of chocolate and caramel brings together the richness of cocoa with the sweetness of caramel, creating a harmonious and delightful pairing. The addition of Kahlua, a coffee-flavored liqueur, infuses the cupcakes with a complex and irresistible depth of flavor.

INGREDIENTS

For Chocolate Cupcakes:

• 1/2 cup salted butter
• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 6 tbsp water
• 6 tbsp cocoa powder
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 6 tbsp Kahlua

For Kahlua Icing:

• 1/2 cup salted butter
• 1/2 cup shortening*
• 4 cups powdered sugar
• 4-5 tbsp Kahlua
• Caramel sauce
• Sea salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl, beat the butter and sugar until light in color and fluffy, approximately 2-3 minutes.
3. Add the eggs, one at a time, beating just until blended.
4. In another bowl, whisk together vanilla extract, water, and cocoa powder until smooth.
5. Add the chocolate mixture to the batter and mix until combined. Scrape down the sides of the bowl as needed to ensure everything is well combined.
6. In a separate bowl, combine flour and baking soda.
7. Alternately add the flour mixture and Kahlua to the batter, starting with half of the dry mix, then mixing well. Add the Kahlua and mix well, scraping down the sides as needed. Finally, add the remaining flour mixture and beat until smooth.
8. Fill cupcake liners about halfway. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
9. To make the icing, beat butter and shortening until smooth.
10. Add 2 cups of powdered sugar and beat until smooth.
11. Add 4 tbsp Kahlua and the remaining powdered sugar, and beat until smooth. Add additional Kahlua if needed to achieve the desired icing consistency.
12. Pipe the icing onto the cooled cupcakes using a decorating tip.
13. Drizzle the cupcakes with caramel sauce and sprinkle a pinch of sea salt on top for the perfect finishing touch.

With their luxurious blend of chocolate, caramel, and Kahlua, these cupcakes are sure to captivate the taste buds of all who try them. Whether enjoyed at a special celebration or simply as a sweet indulgence, these Chocolate Cupcakes with Caramel and Kahlua Icing are bound to leave a lasting impression.