Kahlua Caramel KitKat

Cupcakes (makes approx. 30)
2 sticks unsalted butter, room temp
¾ cup baking cocoa
¾ cup Kahlua
¼ cup Bailey’s Irish Cream Caramel
2 cups granulated sugar
1 cup sour cream
1 ½ teaspoon vanilla
2 large eggs
2 cups all-purpose flour
¾ teaspoon baking SODA
 ½ teaspoon baking POWDER
½ teaspoon salt
7 ½ ounces semi-sweet chocolate chips
30 mini KitKat’s, cut in half, frozen
  1. Preheat oven to 350 degrees F
  2. Melt butter, allowing it to turn golden brown
  3. Whisk sugar and cocoa powder together
  4. Next add melted butter, Kahlua, and Bailey’s to the butter, whisk until smooth
  5. Bring to room temperature, whisk in eggs, vanilla, and sour cream
  6. Whisk baking soda, baking powder, salt, and flour together
  7. Gradually add this to butter/cocoa/ booze mixture, beating on low until well combine
  8. Stir in chocolate chips
  9. Fill cupcake liners 1/3 -1/2 full, drop in  2 KitKat halves, finish filling cupcake liners to 2/3 -3/4 full
  10. Bake for 15-20minutes, or until toothpick inserted in middle comes out clean
Kahlua Caramel KitKat Buttercream
3 cups powdered sugar
2 sticks butter, room temperature
2 tablespoons Kahlua
2 tablespoons Bailey’s Irish Cream Caramel
10 KitKat Mini’s, chopped coarse
  1. Cream butter
  2. Add 2 cups powdered sugar, Kahlua, and Bailey’s, beat until smooth
  3. Gradually add remaining powdered sugar
  4. Frost cupcakes, then sprinkle chopped KitKats over tops
Read the post for this… I had some “issues” 😉
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