Ingredients
For the Chocolate Cupcakes
- 1/2 cup vegetable oil
- 1/2 cup freshly-brewed coffee
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup Hershey’s Special Dark Cocoa Powder (or another Dutch-process cocoa)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Kahlúa Ganache Filling
- 2 ounces semi-sweet baking chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tablespoons Kahlúa
- 1 pinch kosher salt
For the Kahlúa Buttercream Frosting
- 1 stick butter (1/2 cup), softened
- 3 cups powdered sugar
- 1/4 cup Kahlúa
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
Instructions
- Mix Wet Ingredients: In a large bowl, gently combine the vegetable oil, freshly-brewed coffee, eggs, and vanilla extract. Add granulated sugar and stir until fully incorporated, ensuring the mixture is smooth.
- Add Dry Ingredients: Sprinkle in the all-purpose flour, Hershey’s Special Dark Cocoa Powder, baking powder, and kosher salt. Stir gently until just combined; avoid overmixing to keep the cupcakes tender.
- Fill and Bake: Line a muffin tin with paper liners and pour the batter into each, filling about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs.
- Cool Down: Remove cupcakes from the oven and immediately transfer them to a wire rack to cool completely, preventing sogginess.
- Melt the Chocolate for Ganache: Place finely chopped semi-sweet chocolate, a pinch of kosher salt, and heavy cream into a microwave-safe bowl. Microwave for 45 seconds, then whisk until smooth. If the chocolate isn’t fully melted, microwave in additional 15-30 second intervals. Add 2 tablespoons of Kahlúa and whisk again until glossy and combined.
- Cool the Ganache: Allow the ganache to cool to room temperature for about 30 minutes until it’s thick but still spreadable.
- Fill the Cupcakes: Using a small knife, cut a nickel-sized hole about 1/4-inch deep in the top center of each cupcake. Carefully spoon 1 teaspoon of the cooled ganache into each hole. Replace the cut-out cake piece on top to seal the filling.
- Whip Butter & Sugar: In a stand mixer bowl or large mixing bowl with a hand mixer, beat softened butter on medium speed until creamy. Gradually add powdered sugar while mixing on low speed until fully incorporated.
- Add the Flavor: Pour in 1/4 cup Kahlúa, vanilla extract, and a pinch of salt. Increase mixer speed to high and beat for 1-2 minutes until the buttercream is fluffy and light.
- Frost the Cupcakes: Transfer the buttercream into a piping bag fitted with a Wilton 2D or favorite piping tip. Pipe tall swirls of frosting onto each cupcake, leaving a small border around the edges if desired. Garnish as you like and serve.
Notes
- Do not overmix the batter to ensure the cupcakes remain tender and moist.
- Ganache should be cooled but still spreadable; if it hardens too much, gently warm it before using.
- For an extra flavor boost, use freshly brewed strong coffee.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- If you prefer a non-alcoholic version, substitute Kahlúa with coffee syrup or omit entirely.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
