Chocolate Chip Kahlúa Cupcakes

It's been a while since my last post. I know. I've been starting my journey into culinary school and have been so utterly consumed with contribution margins and sauce making I haven't had hardly any time to devote to my first love, this blog. Classes started June 25 and it's already time for midterms! I can't believe it. How time flies when you're actually doing what you were meant to do all along. I've really been enjoying learning the basics of cooking. There's so much to know, I'm not sure how my brain has managed to retain it all. But it's been a great challenge and I couldn't ask for a better opportunity and a better time in my life to seize it. It's a real blessing. I just can't wait to get into baking!

I've been in a rather big baking funk lately. Mostly due to the fact that my theory class is shoving so much non-baking info into my head, I don't have time to think about anything else except grand cuisine and the 4 components of a stock. However, I've been browsing Pinterest in my very, very, very limited spare time, when I'm not sleeping, and I found a little cupcake recipe I just had to try. It only makes 2 cupcakes! Perfect for me, right? I think so. It's just me and my roommate, we don't need a whole dozen. 

Want, yes. Need, no. Want... 

So I thought I'd try it, see what happens. Doesn't hurt and I'm only out a few ingredients if it fails. The blog featuring this wonderful petite recipe is, How Sweet It Is. It's a vanilla cake that looks terrific in the pictures she post but I found it to be rather dry. Maybe I made in error in the assembly process, or baked them to long. Regardless, I didn't care for them. I did however, care to add my own twist to the recipe. I thought that worked out fabulously. But then again I used a lot of chocolate and that can never really go wrong. 

It's a really simple recipe and I am definitely going to keep it on file. It's a good base recipe, perfect for testing new recipes. I'm so glad it worked out with the chocolate. I always say chocolate makes everything better. Way, way better in this case. 

Chocolate Chip Kahlúa Cupcakes w/ Chocolate Kahlúa Buttercream 

Cupcake recipe adapted from: One Bowl Vanilla Cupcakes For Two, How Sweet It Is

Yields 4 cupcakes

For the cupcakes:

1 whole egg

2 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

2 tablespoons melted butter

1/4 cup all-purpose flour

1/4 heaping teaspoon baking powder

2 tablespoons cocoa powder

pinch of salt

1 1/2 tablespoon Kahlúa Coffee Liqueur

1/4 cup Ghirardelli 60% cocoa dark chocolate chips

For the buttercream:

3 tablespoons room temperature unsalted butter

1 - 1 1/4 cup confectioners sugar

2 tablespoons cocoa powder

1 1/2 teaspoons Kahlúa Coffee Liqueur or until desired consistency 

Directions:

Preheat the oven to 350 degrees. 

In a small mixing bowl beat together egg and sugar until just incorporated. Stir in the vanilla and butter. Add the flour, baking powder, cocoa and salt stirring until it’s just combined. Lastly, add the Kahlúa and the chocolate chips. 

Fill cupcake liners 1/2 - 3/4 full. 

Bake 7-9 minutes. 

Cool in pan for 2-3 minutes then transfer to a wire rack to finish. Let cool completely before frosting. 

Buttercream:

Beat the butter in a small mixing bowl until creamy. Slowly add confectioners sugar and cocoa.  Add Kahlúa gradually to achieve desired consistency.