Рецепт Chocolate Kahlua Cupcakes
Chocolate Kahlua Cupcakes with Kahlua Creme Filling
Published 05/05/2014
Chocolate cupcakes enhanced with Kahlua in the batter, filling, frosting and drizzle!
Ingredients
- 1 cup Splenda Sugar Blend
- 2 cups cake flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil
- 2 large eggs
- 3/4 cup Almond Milk
- 1/4 cup Kahlua
- 2 teaspoons vanilla extract
- Kahlua Marshmallow Filling:
- 2-1/2 cups mini marshmallows
- 2 tablespoons corn syrup
- 2 cups powdered sugar
- 2 tablespoons Kahlua
- Kahlua Buttercream Frosting:
- 1/2 cup shortening (I use Crisco)
- 1/2 butter, softened
- 4 cups confectioners' sugar
- 4 tablespoons Kahlua
- To make the Kahlua Syrup:
- 2/3 cup Kahlua
- 1/3 cup water
- 3 tablespoons honey
Instructions
To make the cake: Pre-heat oven to 350 detrees. In the bowl of Kitchen-Aid (or large mixing bowl) Mix together the dry ingredients: Splenda Sugar Blend through salt. Set aside.
In another large bowl, whisk together the Canola oil, eggs, milk, Kahlua, and vanilla extract.
Mix wet ingredients with dry ingredients until well blended, scraping down sides of bowl as necessary.
Scoop (about 1/4 cup of batter) into paper lined cupcake tins. Bake for 15-18 minutes. Remove from oven and let cool.
Make the filling: In a microwave safe bowl, mix marshmallows and corn syrup. Microwave for 45 seconds. Remove from microwave and stir to combine. Add powdered sugar and Kahlua.
Cut a circle around the top of cupcake. Set the top aside and remove some of the cake filling from the center. Using a piping bag, pipe the marshmallow filling into cupcake and replace the circle top.
To make the butter cream: Cream together shortening and butter. Add sugar and Kahlua and mix until creamy. Pipe on top of the cupcakes.
To make the syrup for drizzle: Simmer on stovetop over medium heat in heavy bottomed pan, the Kahlua, water, and honey. Simmer until reduced by half and syrup thickens slightly (this will thicken more as it cools). Drizzle a small amount of syrup over top of the cupcake. Refridgerate until serving
Yield: 18 cupcakes
Prep Time: 00 hrs. 30 mins.