This post is kind of a re-do of a previous one that was never really completed. I made these cupcakes a few months back for my friend’s birthday, but of course I read the recipe wrong and used normal sized cupcake tins when they were supposed to be in mini ones. So, instead of making about 40 of these cupcakes, I had about 12.
I ended up making a whole different batch of cupcakes because I was supposed to be bringing over at least 30 cupcakes. When I came home from that birthday dinner, the 12 cupcakes were all eaten by the family (Mom, Dad, Brother, Sister-In-Law). I didn’t even get to take a picture of them! Since they were so good, and I technically didn’t make them correctly, I decided I’d try them again.
The thing about these cupcakes is that you are supposed to flip them upside down and then put the ganache on it. Of course, in the recipe they make it seem like its just the easiest thing in the world to flip a cupcake pan over and all of the little cupcakes will just fall out perfectly. Ha! You’ve got to be kidding me. I attempted it that way, simply flipping it upside down. Yeah – dont do that. Even after making sure each tin was perfectly greased and dusted with cocoa powder, they still managed to get stuck in there. Trust me, take the extra 5 minutes and use a knife to scrape the sides of the cupcake, AND THEN, flip them over.
These really turned out amazing. I think they’re better in the smaller sizes, just cause you can pop them in your mouth and then scurry away out of the kitchen without anyone knowing you ate one…
Chocolate Kahlua Cupcakes with Ganache
Recipe from Cupcakes edition of Better Homes and Garden
Unsweetened Cocoa Powder (for dusting the pan)
1 cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
2 ounces SemiSweet Chocolate, chopped
2 tbs Instant Espresso Powder
1 tbs Boiling Water
1/4 cup Kahlua (or rum/coffee liqueur)
1/2 cup Unsalted Butter, softened
1 cup Sugar
1 tsp Vanilla Extract
1. Preheat oven to 350. Use cooking spray and generously spray each 1 3/4 inch muffin tin. (Mini Cupcake Tins). Then put a little cocoa powder in each tin and coat the bottom and sides of the cup. Shake out excess.
2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
3. Place chopped chocolate in a microwave safe bowl. Microwave uncovered for 1 minute; stir. Microwave another 20 seconds. Stir until smooth. Set aside.
4. In a 1 cup measuring glass, dissolve coffee crystals in the boiling water. Add enough cold water to measure 3/4 cup total liquid. Then add the rum to this cup. Set aside.
5. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat to combine. Add egg, beat well. Beat in melted chocolate and vanilla. Alternately add flour mixture with rum/liquid mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition.
6. Spoon batter into each muffin cup, filling it about 3/4 full. Be careful not to put too much in!
7. Bake about 10-12 minutes. When they are done, the tops of the cupcake should spring back slightly when you lightly touch them. Let them cool in the tin for about 5 minutes. Using a knife, gently scrape the sides of the cupcake on all of the tins. Then flip the pan over onto a wire rack to continue cooling.
8. Put a baking sheet under the wire rack with all of your cupcakes on it. Spoon the ganache on top of each one. Finish off with some sugar crystals or fluer de sel.