Monday, September 20, 2021

Kahlua Cupcakes #CakeSliceBakers

Chocolate cupcakes flavored with Kahlua and topped with a Kahlua Buttercream are a perfect little after dinner treat with your coffee.

Kahlua Cupcakes

It's time for the Cake Slice Bakers......

Cake Slice Bakers Logo

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.


It is a new year and a new book - Little Everyday Cakes - and our choices for September 2021 were ~ 

Honey-Ginger Sour Cream Cake
All That's Left Are The Crumbs
A Little Bit of All Right

Kahlua Cake
A Day in the Life on the Farm
Culinary Adventures with Camilla
Camille Cooks

Maple Cake with Maple Frosting
Karen's Kitchen Stories

This cake, as written, was for a double layer 6" cake.  I decided to make cupcakes and ended up with 16.  The kahlua (coffee) flavor is perfect with this chocolate cake.

desserts, cakes, cupcakes, chocolate, coffee
Yield: 16 servings
Author: Wendy Klik
Kahlua Cupcakes

Kahlua Cupcakes

Chocolate cupcakes flavored with Kahlua and topped with a Kahlua Buttercream are a perfect little after dinner treat with your coffee.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min


  • 1 1/4 c. flour
  • 1 t. baking soda
  • pinch of salt
  • 5 T. coffee liqueur
  • 3 T. strong brewed coffee, cooled
  • 6 T. buttermilk
  • 7 T. buttter, room temperature
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 stick butter, room temperature
  • 2 c. powdered sugar
  • 2-3 T. coffee liqueur


  1. Whisk together the flour, baking soda and salt.  Set aside.
  2. Whisk together the liqueur, coffee and buttermilk.  Set aside.
  3. In large bowl of stand mixer, fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the cocoa and beat until combined.  Add the eggs, one at a time, beating well after each.
  4. Reduce speed to low and alternate adding the flour mixture and the coffee mixture, beating after each addition until smooth.
  5. Divide between 16 muffin cups that have been treated with baking spray or lined with paper cups.  Bake in a preheated 350* oven for 20-25 minutes, until a skewer inserted removes cleanly.
  6. Remove to a wire rack and let cool in pans for 15 minutes before turning out onto the racks to cool completely.  
  7. When cupcakes are cool.  Beat together the butter and powdered sugar, a little at a time, until creamy.  Add the liqueur a Tablespoon at a time until frosting reaches desired consistency.
  8. Spread onto cooled cupcakes.


Adapted from a recipe found in Little everyday cakes.

Nutrition Facts



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  1. I couldn't decide between this one and the maple. This is on my list! P.S. Three posts in one day! You are a stud.

  2. I love the idea of turning this into cupcakes. They look delicious.


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