• Cooking Time:
  • Servings: 24
  • Preparation Time:


The cupcake recipe comes from Crazy About Cupcakes by Krystina Castella. The frosting recipe was created by me!


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, separated, at room temperature
  • 1/2 cup cold water
  • 1/2 cup Kahlúa
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1/2 teaspoon salt


  • Preheat the oven to 350°F. Insert 24 liners into a medium cupcake pan.
  • In a large bowl cream together the butter, cocoa, sugar, and vanilla with an electric mixer on medium speed until light and creamy, 3-5 minutes. Add egg yolks and beat for 4 minutes.
  • In a small bowl mix water and Kahlúa.
  • In another large bowl combine the flour, baking soda, and salt.
  • Add the dry ingredients to the creamed mixture alternating with the Kahlua mixture. Mix on medium speed until ingredients are completely combined.
  • With clean beaters and a large bowl, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining sugar to make a meringue (see MY NOTES above). With a rubber spatula, fold the meringue into the batter.
  • Fill the cupcake liners 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan.

Categories: Cupcakes  Dessert 
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