White Russian Cupcakes

Name: White Russian Cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 22-24 cupcakes, 22-24 serving(s)
Ingredients: 517.37 g yellow cake mix; 99.22 g vanilla instant pudding mix; 236.59 ml vegetable oil; 177.44 ml whole milk; 4 large eggs; 59.14 ml vodka; 59.14 ml Kahlua, plus; 9.85 ml Kahlua, divided; 4.92 ml pure vanilla extract; 236.59 ml heavy cream; 29.58 ml powdered sugar; 14.79 ml Kahlua; 29.58 ml semisweet chocolate, shavings

Submitted by caffeine junkie

"I haven't tried it yet, but it sounds amazing! But these cupcakes aren't for kids, as the whipped cream topping is spiked with Kahlua. Make sure the cake mix is plain, not the ones with pudding added in the mix. From Cupcakes! from the Cake Mix Doctor."

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photo by EthnicChef

Ready In:: 1hr
Ingredients:: 13
Yields:: 22 cupcakes
Serves:: 22-24

ingredients

Cupcakes
517.37 g yellow cake mix
99.22 g vanilla instant pudding mix
236.59 ml vegetable oil
177.44 ml whole milk
4 large eggs
59.14 ml vodka
59.14 ml Kahlua, plus
9.85 ml Kahlua, divided
4.92 ml pure vanilla extract
Frosting
236.59 ml heavy cream
29.58 ml powdered sugar
14.79 ml Kahlua
29.58 ml semisweet chocolate, shavings

directions

Cupcakes:
Preheat oven to 350°F and line 24 cupcake cups with paper liners.
Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
Remove cupcakes from pans. Place on wire rack to cool.
Frosting:
Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
Stop the machine and add the sugar and 1 tablespoon Kahlua.
Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
Garnish with chocolate shavings.

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Reviews

Absolutely delicious. I wouldn't stress over 2 tablespoons Kahlua divided among two dozen cupcakes. Don't plan to make these for a party where they might sit out and get warm - the frosting will melt and the cupcakes get soggy..... but they still taste good!

xd357sig
These cupcakes are so yummy. I made them today. Just remember to keep them refrigerated or else the frosting will melt.

EthnicChef
I made these for a Big Lebowski birthday party, and everyone loved them! I made them both with and without the vodka, and both were equally as good. Delicious!

kay_bee328
Love this recipe. It's always a hit for birthdays. I use Pilsbury reduced sugar cake mix, sugar free/fat free pudding mix, and skim milk or almond milk for the cupcakes to reduce the calories. And I use Cool Whip Free instead of whipped cream for the frosting. This is SUCH a decadent recipe I promise the extra calories won't be missed.

Lauren.Kloepfer
Excellent!! I made it in a bundt pan, but that's all I changed. Got tons of compliments and requests for the recipe from co-workers (always a good sign).

Heather69