3.15.2011

Tuesday Treats: Mocha Brownie Cupcakes with Kahlua Mocha Frosting

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I had a work event last week where my co-workers and I were all up well before five in the morning (more like 4) and working well into the evening. All. Week. Long. The toughest part of the whole week was that we all needed to appear chipper, smiling and friendly for the couple thousand people we were hosting. I work with the friendliest bunch of people you'll ever meet, but even friendly people need a little pick-me-up at two in the afternoon (or ten o'clock in the morning) when the energy levels start dropping and we all just want to take a nap.
These cupcakes combine the fudge-like goodness of a brownie and the convenience of a cupcake in one delicious little afternoon treat. A little Kahlua in the frosting is spread out among many cupcakes, so unless you're drinking the leftover bottle with a tall glass of milk, the only kick you should get is from a delicious sugar rush. And who doesn't love a delicious afternoon sugar rush?


Mocha Brownie Cupcakes with Kahlua Mocha Frosting
makes 22 brownie cupcakes

for the brownie cupcakes:
11 T. unsalted butter, at room temp
3 oz. unsweetened chocolate, chopped
1 1/3 c. all-purpose flour
2 t. espresso powder
1/2 t. baking powder
1/2 t. salt
3 large eggs
2 c. sugar
1/2 c. coffee liqueur like Kahlua

for the frosting:
4 oz. unsweetened chocolate, chopped
1/2 c. butter, softened
16 oz. confectioners sugar
1/3 c. coffee liqueur, or more as needed

to make the brownie cupcakes:
Preheat the oven to 350° F and line 22 cupcake tins with paper liners

1. Combine butter and chocolate in a double boiler over a pot of simmering water, heating until melted and stirring until smooth. Let cool slightly

2. In a medium bowl combine flour, espresso powder, baking powder and salt

3. In the bowl of an electric mixer fitted with the paddle attachment, combine eggs and sugar and beat on medium-high until pale. Stir in the chocolate mixture and the liqueur on low until combined 

4. Add the dry ingredients with the mixer on low, mixing until well combined

5. Divide batter equally among the 22 cupcake liners, filling about 2/3 full

6. Bake 20-22 minutes until a tester inserted into the center of a cupcake comes out with just a few crumbs. Cool in pans for a few minutes before transferring to a rack to cool completely before frosting

to make the frosting
1. Melt the chocolate in a microwave safe bowl on high for 1-2 minutes, mixing every 30 seconds. Cool completely

2. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, chocolate and sugar, slowly adding the liquor until all ingredients are incorporated

3. Increase the speed of the mixture to medium-high and beat until the frosting is light and fluffy, scraping down the sides frequently. If the frosting is too thick, add additional liquor one tablespoon at a time

3. Spread or pipe onto cooled cupcakes
Enjoy, in lieu of your afternoon nap.

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7 comments:

  1. As soon as I read the title to this post, I knew these would be in my near future. Until I can run out and pick up some Kahlua (and thank you for that excuse!), it's your fault that I just enjoyed some chocolate mocha ice cream. Craving satisfied, for now. :)

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  2. These look incredible, I think I see some in my very near future. Thanks for sharing!

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  3. And Kelly, you're to blame for the ice cream I ate tonight ;)

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  4. Those look sooo good!

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  5. I made these for my boyfriend's birthday earlier this week, and they were absolutely fantastic!! Excellent recipe, thank you so much for sharing! I'm already being begged to make them for another occasion :)

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  6. I'm so glad you liked them - or more, importantly that he did!

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