Kahlua and Chocolate Cupcakes with Ganache

In college, my roommates and I were friends with a gal who claimed to make the best chocolate cake.  Not just a really good chocolate cake, or a superb chocolate cake, but the absolute best chocolate cake.  I admit to being skeptical.  I had no doubts about this girl's baking ability.  Another mutual friend had vouched for the deliciousness of said cake.  But with so many chocolate cakes out there, how could any one recipe truly be the best?





After a few months of hearing about this "Best Chocolate Cake," my roommates and I invited our cake-making friend over for dinner.  She asked if she could bring anything and, without hesitation, we requested that she make her famous chocolate cake.  When we finally tried it, we were glad we did: it was decadent and rich with a profoundly chocolate-y flavor.  Just like a cake should be.

What was our friend's secret to such an amazing cake?  Well, as she was making the batter, she poured in a whole mug of strong coffee, right along with the other ingredients.  The coffee was barely noticeable in the baked cake, but the chocolate seemed much more pronounced as a result.

The recipe that I've shared below is inspired by our friend's "Best Chocolate Cake."  I didn't want to share her exact recipe, as it's not mine to share.  So, I adapted the recipe to make cupcakes and swapped out a few ingredients in the batter.  (The final recipe is fairly similar to this version from Add a Pinch, with the exception that I use buttermilk rather than milk and coffee rather than espresso powder).  I also substituted a glossy Kahlua ganache for her original vanilla buttercream.  I've always loved a chocolate-on-chocolate cupcake, so ganache seemed like the way to go.  A word of warning: I didn't cook off the alcohol in the Kahlua, so enjoy these responsibly.  I wouldn't recommend eating the entire batch and then trying to operate a motor vehicle.  And these probably aren't the best cupcakes to serve at a child's birthday party.  Just sayin'

(click here for a printable recipe)

Kahlua and Chocolate Cupcakes with Ganache

Cook Time: 20 minutes
Total Time: 1 hour, 30 minutes

Ingredients

For the Cupcakes:

• 2 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder (optional)
• 1 cup buttermilk
• 1 cup strong coffee
• 1/2 cup canola or vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract

For the Ganache:

• 1 cup heavy cream
• 2 cups chocolate chips
• 1/4 cup Kahlua or another coffee-flavored liqueur

Instructions

For the Cupcakes:
1. Preheat oven to 350 degrees. Line standard cupcake tins with liners.
2. In a large bowl, mix all dry ingredients with a wooden spoon until well combined.
3. Add all wet ingredients into the bowl.  Using a hand mixer, mix on medium speed until well incorporated.  Batter will be very thin.
4. Pour batter into prepared cupcake tins, using a scant 1/4 cup for each cupcake (do not overfill).
5. Bake for 18-20 minutes.  Top of cupcakes should be spongy and cake tester should come out mostly clean.  Cool for approximately 5 minutes in tins, then transfer to wire racks.  Cool completely before icing.

For the Ganache:

1. While the cupcakes are baking, prepare ganache.  Pour chocolate chips into medium-sized bowl. Set aside.
2. In a small saucepan, heat cream over medium heat.  Once it reaches a boil, remove from heat immediately and pour over chocolate chips (heat from cream will melt the chocolate).
3. Whisk the heavy cream and chocolate until smooth and fully incorporated.  Stir in Kahlua.  Allow ganache to firm up before spreading on cupcakes.  This can either be done at room temperature, for 1-2 hours, or in the fridge, if you want the ganache to set up faster.  

Yield: 30-32 cupcakes

(click here for a printable recipe)

I hope you enjoy these cupcakes as much as I did.  They're perfect for a mid-week pick-me-up.  If the coffee and the chocolate don't boost your mood, the Kahlua surely will!