this recipe started out as one for cookies...but when the batter looked way too liquidy to be a cookie, i threw it into cupcakes liners and whipped up some frosting. they turned out rich, decadent and delicious (if i do say so myself)!
-n
Kahlua Fudge Chip Cupcakes
(with Kahlua Frosting)
Ingredients
1/2 C. butter (1 stick)
4 oz. unsweetened chocolate
3 C. chocolate chips
4 eggs
1 1/2 C. brown sugar
3 T. instant coffee powder (may substitute an equal amount of sugar)
2 T. Kahlua (or other coffee-flavored liqueur)
1/2 tsp baking powder
1 1/2 C. flour
Directions:
Preheat oven to 350.
Melt butter, unsweetened chocolate and 1 1/2 C. of the chocolate chips in a double boiler. Set aside to cool.
Beat eggs, sugar and coffee until just thick.
Add the Kahlua and cooled (but still soft) chocolate mixture. Beat until mixed.
Add the dry ingredients and stir until mixed.
Stir in the remaining chocolate chips.
Line a cupcake tray with liners. Divide batter evenly among cupcake liners, filling them 2/3 to 3/4 full.
Bake until a toothpick inserted into the center comes out clean, 20-25 minutes.
For the frosting:
3 to 4 C. powdered sugar
1/2 C. unsalted butter, at room temperature
4 T. Kahlua
Whip the butter in a bowl for several minutes, until it is very light an fluffy. Slowly add the powdered sugar, a few T. at a time (this results in smoother, less chalky frosting). When the frosting looks thick enough to spread, drizzle in the Kahlua and whip it until combined. If this makes the frosting too thin, add another T or 2 of powdered sugar.
Frost the cupcakes once they are cool.
-n
Kahlua Fudge Chip Cupcakes
(with Kahlua Frosting)
Ingredients
1/2 C. butter (1 stick)
4 oz. unsweetened chocolate
3 C. chocolate chips
4 eggs
1 1/2 C. brown sugar
3 T. instant coffee powder (may substitute an equal amount of sugar)
2 T. Kahlua (or other coffee-flavored liqueur)
1/2 tsp baking powder
1 1/2 C. flour
Directions:
Preheat oven to 350.
Melt butter, unsweetened chocolate and 1 1/2 C. of the chocolate chips in a double boiler. Set aside to cool.
Beat eggs, sugar and coffee until just thick.
Add the Kahlua and cooled (but still soft) chocolate mixture. Beat until mixed.
Add the dry ingredients and stir until mixed.
Stir in the remaining chocolate chips.
Line a cupcake tray with liners. Divide batter evenly among cupcake liners, filling them 2/3 to 3/4 full.
Bake until a toothpick inserted into the center comes out clean, 20-25 minutes.
For the frosting:
3 to 4 C. powdered sugar
1/2 C. unsalted butter, at room temperature
4 T. Kahlua
Whip the butter in a bowl for several minutes, until it is very light an fluffy. Slowly add the powdered sugar, a few T. at a time (this results in smoother, less chalky frosting). When the frosting looks thick enough to spread, drizzle in the Kahlua and whip it until combined. If this makes the frosting too thin, add another T or 2 of powdered sugar.
Frost the cupcakes once they are cool.