Kahlua Coffee Cupcakes

• flour↗2 cups

  448 grams

• sugar↗2 cups

  448 grams

• salt↗1⁄4 teaspoon

  1 gram

• unsweetened chocolate↗4 ounces

  112 grams

• water↗1⁄4 cup

  120 ml

• Kahlua↗1⁄4 cup

  120 ml

• butter↗1⁄2 cup

  112 grams

• sour cream↗1 cup

  240 ml, at room temperature

• vanilla↗1 teaspoon

  5 ml

• baking soda↗1 1⁄2 teaspoons

  6 grams

• eggs↗2

  beaten

• kahlua liqueur-filled chocolates, by Turin16

Step-by-step instructions

1. 1

   Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.

2. 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. 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. 4

   Top each cupcake with the buttercream.