INGREDIENTS:

FOR THE CUPCAKES:

  • 1 Box Devil’s Food Cake
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 3/4 cup strongly brewed coffee
  • 1/4 cup Kahlua

FOR THE GANACHE:

  • 2 cups chocolate chips
  • 3/4 cup heavy cream
  • 1/4 cup Kahlua
  • pinch of salt

FOR THE FROSTING:

  • 1 1/2 cups (3 sticks) butter, softened
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream plus more, if necessary
  • 1 Tablespoon Kahlua
  • 1 teaspoon pure vanilla extract
  • chocolate and gold sprinkles (optional)

OPTIONAL: PIPETTES FILLED WITH KAHLUA STUCK IN THE CUPCAKE FOR SERVING!

DIRECTIONS:

MAKE CUPCAKES: Preheat oven to 350 degrees and line 2 cupcake pans with cupcake liners. In a large bowl, whisk together cake mix, eggs, oil, coffee and Kahlua. Fill each cup about 3/4 full and bake until a toothpick inserted into the middle of each cupcake comes out clean, about 25 minutes. Let cool.

MAKE GANACHE: Meanwhile, place chocolate chips in a medium heat safe bowl. In a small saucepan over mediu, heat, heat heavy cream until it bubbles. Pour cream over chocolate chips and let sit 5 minutes. Add Kahlua and a pinch of salt and whisk until smooth. Refrigerate while you make frosting.

MAKE FROSTING: In a large bowl using a mixer, beat butter until light and fluffy. Add about half the powder sugar, cocoa powder and salt. Beat until no lumps remain. Add heavy cream, Kahlua, and vanilla and beat until smooth. Then add remaining powdered sugar and beat until combined. Transfer frosting to a large piping bag fitted with a large open star tip.

Scoop out a heaping teaspoon from each cupcake, or use Apple corer, too cream a well. Then spoon Kahlua ganache into cupcake wells.

Pipe frosting on top and garnish with chocolate and gold sprinkles.

YOU CAN MAKE A 6 INCH CAKE WITH THIS SAME RECIPE!