Adapted from: How to Eat a Cupcake
Makes 12 cupcakes
6 tbsp butter
1/4 cup cocoa powder
3/4 cup sugar
1 1/2 tsp vanilla extract
2 small eggs
1/4 cup cold water
1/4 cup Kahlúa
1 1/8 cup all purpose flour
1 1/2 tsp baking soda
Preheat the oven to 170ºC. Insert paper liners in a cupcake pan.
Beat egg whites till soft peaks forms.
Beat the butter, sugar, cocoa and vanilla till light and creamy.
Add the egg yolks and beat well again till it is well incorporated and the mixture becomes light.
In a small bowl, mix the water and Kahlúa.
In another bowl, combine the flour and baking soda.
Add half of the flour mix to the creamed butter-sugar mix and mix well to incorporate. Add half of the Kahlúa and water solution. Mix again. Repeat with the other half of the dry ingredients and finally the remaining Kahlúa and water solution.
Mix till everything is well combined.
Gently fold in the beaten egg whites.
Pour the batter into the cupcake liners.
Bake for 20-25 minutes or until done.
Cool the cupcakes completely before frosting.
Chocolate Kahlúa Whipped Cream
1/2 cup cold heavy cream (I used a non dairy whipping cream)
1/2 tbsp cocoa powder
1/6 cup confectioners sugar (I simply used a cup that measures 1/3 of the cup and halved it)
1 tbsp Kahlúa
Sift the cocoa and the confectioners sugar and keep aside.
Beat the cream till it thickens slightly.
Add the Kahlúa, cocoa and sugar and beat until soft peaks form.
Use this to frost the cupcakes.
(Don’t overbeat your frosting or you’ll end up with butter. This frosting needs to be kept refrigerated.)