Chocolate, caramel, Kahlua - easy like Sunday morning.
Chocolate and Caramel Chip Kahlua Cupcakes with Kahlua Frosting
adapted from justjennrecipes
For the Cupcakes:
90g golden caster sugar
1/2 cup vegetable oil (I used grape seed)
1 teaspoon vanilla paste
125g spelt flour
1/4 cup cocoa powder
1/2 fine salt
1 1/4 teaspoon bicarbonate of soda
115g dark chocolate chips
60g caramel chips
For the Frosting:
100g unsalted butter, room temperature
1 1/4 cup icing sugar
1 tablespoon Kahlua
Sprinkles to decorate.
Make the Cupcakes:
Preheat your oven to 180 degrees C. Line a 12-hole muffin tin with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg and sugar until thoroughly combined. Add the oil and Kahlua and vanilla and beat again until incorporated.
Sift the flour, cocoa, salt and bicarbonate of soda together in a separate bowl. With the mixer on low speed, gently mix the sifted dry ingredients into the wet ingredients just until combined. Stir in the chocolate and caramel chips.
Using an ice cream scoop, scoop batter into the paper liners. Fill to about 3/4 full and bake for 15-18 minutes. Cool the cupcakes completely on a wire rack.
Make the Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth and creamy. With the mixer on low speed, gradually add the icing sugar. Once all the icing sugar has been incorporated, add the Kahlua and beat on medium until the frosting is pale and fluffy, 2-3 minutes.
Pipe the frosting onto the cupcakes and top with sprinkles.