Cappuccino Cupcakes with Kahlua Butter Cream

Recipe Source: Tatyana

Ingredients:

• 2 cups white granulated sugar
• 1/3 cup butter, softened at room temperature
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups buttermilk or whole milk
• 3 tablespoons instant coffee

Directions:

1. Preheat oven to 350F. Line a cupcake pan with liners
2. In a large bowl, whisk together the sugar, butter, eggs and vanilla. In a separate bowl, combine together the flour, baking powder and salt.
3. Measure out the buttermilk, then add the instant coffee; stir to dissolve completely.
4. Add the flour using a fine-mesh strainer and alternate with the buttermilk, until you have a smooth cake batter.
5. Fill the cupcake liners three-quarters of the way full. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes from the pan and cool on a wire rack.

Ingredients:

• 2 cups butter, softened at room temperature
• 1/4 cup Kahlua liquor, or strong espresso
• 3-4 tablespoons heavy cream
• 3 cups confectioner's sugar
• 1/8 teaspoon salt

Directions:

1. Mix the softened butter in a mixer bowl until light and fluffy. Add the Kahlua and heavy cream, then begin adding the confectioner's sugar, 1/2 cup at a time. Make sure to scrap down the sides of the mixer bowl often.
2. Add the salt and mix for another 5 minutes to get a very fluffy butter cream.
3. Transfer frosting into a pastry bag. Once cupcakes are completely cooled, frost with butter cream.
4. Store cupcakes in air-tight container in the refrigerator if not serving right away.
5. Remove from refrigerator 1 hour before serving.