Instructions

1. Cupcakes:
2. Preheat your oven to 350° and line a muffin pan with paper liners. Set aside.
3. Sift all-purpose flour, cocoa powder, baking powder, baking soda, salt, and espresso coffee powder together in medium bowl, set aside.
4. In large mixing bowl beat together softened butter and granulated sugar until incorporated.
5. Add eggs, sour cream, milk, and vanilla extract, and Kahlúa, beat lightly until smooth consistency.
6. Slowly add dry ingredients into the wet mixture. Using a spatula, fold it together just until smooth. Important to not over mix.
7. Divide batter into prepared cupcake pan.
8. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. Remove from oven to cool off for about 10 minutes then place cupcakes to cool completely on wire rack.
9. Kahlúa Buttercream Frosting:
10. In the bowl of a stand mixer or if using a hand mixer, beat softened butter, powdered sugar, cocoa powder, 2 tablespoons of the Kahlúa, and heavy cream together on a medium/high speed for about 2-3 minutes until softened. You may have to add a few drops more of Kahlúa if frosting is too stiff
11. Finish Cupcakes:
12. After cupcakes are completely cooled, using a star tip pipe frosting onto cupcakes. Dust with cocoa powder and a chocolate cover espresso bean.
13. Serve or store in tightly covered container up to three or four days.

• Recipe Type : Cakes & Cupcakes