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Ingredients
- 3/4 lb. Butter
- 3 c. Sugar
- 6 Eggs
- 1 tsp Vanilla
- 4 c AP flour
- 1 1/2 c Cake Flour
- 1 1/2 tsp Baking Powder
- 1/2 c Cocoa Powder
- 1/2 tsp Salt
- 1 3/4 milk
- 1 T Oil
- Kahlua Buttercream
- 1 c Egg Whites
- 1# 1 1/2 oz. Granulated Sugar
- 1 1/2 lb. Butter
- Kahlua (to taste)
Directions
- Preheat over to 350 °F. In a stand mixer, cream the room temperature butter and sugar on medium until light and fluffy (about doubled in volume). Turing the mixer on slow, add the eggs with vanilla two at a time, making sure to mix thoroughly between. Scrape down sides and bottom of bowl. Mix the dry ingredients and sift. Add half of the liquids and half of the dry mix. Mix on medium until smooth. Scrape down sides. Add remaining ingredients and mix until smooth.
- Fill cupcakes pans with papers and scoop cupcake mix in and bake! *One tip is to use an ice cream scoop to ensure equal amounts of batter in each cup* Bake 20-25 minutes. Remove from oven and pan. Let cool completely!
- In your stand mixers bowl (or you can use any metal bowl) add the egg whites and sugar, and whisk together. Over a double boiler heat the egg mixture, stirring often, until the temperature reaches 140 °F. Place on your mixer and beat on high until the meringue is light and the temperature has reached about room temp. Slowly add the butter at medium speed until smooth. Add Kahlua slowly to your liking.
- Using a medium sized star tip and pipe on the buttercream in a circular pattern. But, you can always be creative and pipe the buttercream however you might like! Top with milk chocolate shavings or chocolate sprinkles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 48 servings | |
| Calories 238 | |
| Calories from Fat 159 | 67% |
| Total Fat 18.03g | 23% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 215mg | 9% |
| Potassium 43mg | 1% |
| Total Carbs 18.0g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 14.22g | 9% |
| Protein 1.94g | 3% |
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