Kahlua Chocolate Cupcakes with Salted Caramel

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These Kahlua Chocolate Cupcakes with Salted Caramel are a wonderful combination of flavors! Kahlua and chocolate are already awesome together, but when you add caramel sauce and a sprinkle of sea salt, it’s a done deal.

This recipe uses my easy caramel sauce as an ingredient. It’s seriously the best homemade caramel!

So normally I’d tell you about something really funny or great that’s happening. It’s our chance to catch up, you know? Like, “Hey, how’s it going?” And then I tell you.

But as I sit here to write this post, there’s nothing clever. Just life. I’m sitting here next two dogs that are sleeping and snoring like rhinoceros’, reminding me that I’d love to curl up right between them right now.

My kitchen is a freaking disaster, as usual. With all the baking that goes on, it’s no wonder. As soon as I wash a dish, I use it again. It’s ridiculous.

There’s laundry that needs to be folded. I just realized I forgot to take my last dose of herbs for my acupuncture today (the first time I’ve forgotten) and if I take them too late at night they make me pee all night long. And I’m trying not to stress so that I don’t screw up the effects of the acupuncture (Baby Journey Next Step: Acupuncture). And well, that’s stressful. 😉

And darn it, I still haven’t watched this week’s episode of Dancing With The Stars. Priorities!

So seriously, with all that in my head, there’s just nothing witty. No good stories. Just life. For reelz.

But I’m still super happy to share these cupcakes with you. No matter what, I’m always going to be happy about cupcakes. I’ll always gladly talk sweets and shove my face with them – although sugar is apparently back for my acupuncture-ness. Grrr. (see where my mind is going?!) Quite a predicament, right? I’m mean, I’ve gotta live. There’s only so much I can take. Give me a cupcake!

And these cupcakes are definitely worth it. Chocolate, Kahlua, caramel, sea salt. Sweet and salty my friends. The best way to cure both cravings.

Fortunately these cupcakes are pretty easy to make. No complicated ingredients or anything, just a quick mix of the batter, a quick mix of the icing and you’re well on your way to your new favorite cupcake. 🙂

You might also like:

Kahlua Chocolate Poke Cake
Kahlua Coffee Chocolate Layer Cake
Kahlua Coffee Brownie Cheesecake
Kahlua Ice Cream Pie
Chocolate Kahlua Floats

Recipe

Kahlua Chocolate Cupcakes with Salted Caramel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews

• Author: Lindsay
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 14-16 Cupcakes
• Category: Cupcakes
• Method: Oven
• Cuisine: American

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Description

These Kahlua Chocolate Cupcakes with Salted Caramel are a wonderful combination of flavors! Kahlua and chocolate are already awesome together, but when you add caramel sauce and a sprinkle of sea salt, it’s a done deal.

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Ingredients

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

KAHLUA ICING

• 1/2 cup salted butter
• 1/2 cup shortening*
• 4 cups powdered sugar
• 4–5 tbsp kahlua
• caramel sauce
• sea salt

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Instructions

1. Preheat oven to 350 degrees.

2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.

3. Add eggs, one at a time, beating just until blended.

4. Add vanilla, water and cocoa powder to another bowl and whisk until smooth.

5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

6. Combine flour and baking soda in a separate bowl.

7. Alternate adding the flour mixture and kahlua to the batter. Begin by adding half of the dry mix, then mix well. Add the kahlua and mix well, scrapes down the sides as needed. Add the remaining flour mixture and beat until smooth.

8. Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.

9. To make icing, beat butter and shortening until smooth.

10. Add 2 cups of powdered sugar and beat until smooth.

11. Add 4 tbsp Kahlua and remaining powdered sugar and beat until smooth. Add additional Kahlua if needed to get the right icing consistency.

12. Pipe icing onto cupcakes. I used Ateco icing tip 844, which is similar to the Wilton 1M.

13. Drizzle cupcakes with caramel sauce and a sprinkle of sea salt.

*Shortening can be replaced with additional butter, if desired.

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Nutrition

• Serving Size: 1 Cupcake
• Calories: 409
• Sugar: 45.8 g
• Sodium: 308.5 mg
• Fat: 18.9 g
• Carbohydrates: 54.7 g
• Protein: 2.2 g
• Cholesterol: 53.8 mg

Enjoy!