{"id":5279,"date":"2022-10-08T21:03:15","date_gmt":"2022-10-08T21:03:15","guid":{"rendered":"https:\/\/coppermooseoilandvinegar.com\/?p=5279"},"modified":"2022-10-08T21:05:21","modified_gmt":"2022-10-08T21:05:21","slug":"mexican-chocolate-kahlua-cupcakes","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2022\/10\/08\/mexican-chocolate-kahlua-cupcakes\/","title":{"rendered":"Mexican Chocolate Kahlua Cupcakes"},"content":{"rendered":"

SERVINGS<\/strong>
\n18<\/p>\n

PREP TIME<\/strong>
\n15 minutes<\/p>\n

COOK TIME<\/strong>
\n18 minutes<\/p>\n

AUTHOR<\/strong>
\nOlivelle<\/p>\n

The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You\u2019ll need to hide these cupcakes from your family and friends before they’re all gone!<\/p>\n

Want to buy ALL of the Ingredients for this Recipe? Buy the Recipe Kit here >><\/a><\/p>\n

INGREDIENTS<\/strong>
\nCUPCAKE BATTER<\/strong>
\n3 Tbsp Brown Butter Infused Olive Oil<\/a>
\n\u00bd cup Unsalted Butter
\n1 cup Sugar
\n2 Eggs
\n1 Tbsp Cr\u00e8me Br\u00fbl\u00e9e White Barrel Aged Balsamic<\/a>
\n6 Tbsp Water
\n6 Tbsp Cocoa Powder
\n2 Tbsp French Toast Sugar Shaker<\/a>
\n1 cup Flour
\n\u00bd tsp Baking Soda
\n\u00bd tsp Vanilla Bean Sea Salt<\/a>
\n6 Tbsp Kahlua<\/p>\n

KAHLUA ICING<\/strong>
\n1 cup Unsalted Butter, softened
\n3 Tbsp Brown Butter Infused Olive Oil<\/a>
\n4 cups Powdered Sugar
\n4 Tbsp Kahlua
\n2 Tbsp Cr\u00e8me Br\u00fbl\u00e9e White Barrel Aged Balsamic<\/a>
\n2 Tbsp French Toast Sugar Shaker<\/a>, plus more for finishing
\nVanilla Bean Sea Salt<\/a>, to finish<\/p>\n

DIRECTIONS<\/strong><\/p>\n

    \n
  1. Preheat the oven to 350 F.<\/li>\n
  2. In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.<\/li>\n
  3. Add eggs, one at a time, beating just until blended. Then add Cr\u00e8me Br\u00fbl\u00e9e White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.<\/li>\n
  4. Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.<\/li>\n
  5. Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.<\/li>\n
  6. In a bowl combine the ingredients for the icing, add to a piping bag with a tip or ziploc bag and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    SERVINGS 18 PREP TIME 15 minutes COOK TIME 18 minutes AUTHOR Olivelle The French Toast Sugar Shaker and Kahlua gives the classic chocolate cupcake a Mexican twist! You\u2019ll need to hide these cupcakes from your family and friends before they’re all gone! Want to buy ALL of the Ingredients for this Recipe? Buy the Recipe […]<\/p>\n","protected":false},"author":1,"featured_media":5250,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,355],"tags":[],"class_list":["post-5279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-sugar-spice"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/5279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=5279"}],"version-history":[{"count":3,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/5279\/revisions"}],"predecessor-version":[{"id":5282,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/5279\/revisions\/5282"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/5250"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=5279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=5279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=5279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}