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“Dense chocolate Kahlua cupcakes with a Kahlua candy center topped with coffee flavored buttercream icing.”
16-20 cupcakes

Ingredients Nutrition

  • 2 cups flour (448 grams)
  • 2 cups sugar (448 grams)
  • 14 teaspoon salt (1 gram)
  • 4 ounces unsweetened chocolate (112 grams)
  • 14 cup water (120 ml)
  • 14 cup Kahlua (120 ml)
  • 12 cup butter (112 grams)
  • 1 cup sour cream, at room temperature (240 ml)
  • 1 teaspoon vanilla (5 ml)
  • 1 12 teaspoons baking soda (6 grams)
  • 2 eggs, beaten
  • 16 kahlua liqueur-filled chocolates, by Turin


  1. Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.
  2. Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.
  3. Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.
  4. Top each cupcake with the buttercream.

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