For the Cupcakes:

• ¾ cup (94g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ cup (20g) unsweetened cocoa powder (for a rich chocolate flavor)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt (to balance the sweetness)
• 1 large egg, at room temperature
• ¼ cup (60ml) buttermilk, at room temperature
• 3 tablespoons unsalted butter, melted (adds richness and moisture)
• 2 tablespoons Kahlua coffee liquor (for the signature boozy kick in the batter)
• 1 teaspoon pure vanilla extract

For the Kahlua Syrup:

• 2 tablespoons simple syrup* (for added moisture and sweetness)
• 2 tablespoons Kahlua coffee liquor (to infuse a deep coffee flavor)

For the Kahlua Buttercream Frosting:

• ¼ cup (54g) unsalted butter, softened (essential for creamy frosting)
• 1 cup (130g) powdered sugar (confectioners’ sugar)
• 2 tablespoons Kahlua coffee liquor (for a boozy, coffee-flavored frosting)
• 1 teaspoon pure vanilla extract

• To make the cupcakes: Begin by preheating your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners. For extra insurance against sticking, you can lightly spray the liners with cooking spray.
• In a small bowl, thoroughly whisk together all the dry ingredients: flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps and the ingredients are evenly distributed for a consistent texture.
• In a separate medium bowl, whisk together the wet ingredients: the large egg, buttermilk, melted butter, 2 tablespoons of Kahlua, and vanilla extract. Continue whisking for about 2 minutes until everything is well combined and the mixture is smooth.
• Gradually add the whisked dry ingredients to the wet mixture. Using a spatula, gently fold the batter until it is *just* combined. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are perfectly fine.
• Fill each of the prepared mini muffin cups with approximately 2 teaspoons of the cupcake batter. For consistent sizing and easy filling, a small cookie scoop works wonderfully (like this small cookie scoop). Fill them about two-thirds full.
• Bake for 8-10 minutes. The cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean, or with only a few moist crumbs attached. Avoid overbaking to keep them perfectly moist. Let them cool completely in the tin before moving.
• To make the Kahlua syrup: While the cupcakes cool, combine the 2 tablespoons of Kahlua and simple syrup in a small bowl. Stir until well blended.
• Once the cupcakes are completely cool, gently poke each one in a few places with a toothpick. This creates small holes, allowing the syrup to seep in and infuse maximum flavor and moisture. Then, brush the Kahlua syrup generously over the top of each cupcake.
• To make the Kahlua buttercream: In a mixing bowl, cream the softened butter until it’s light and fluffy, about 1 minute. This is best done with a whisk attachment or a hand mixer.
• Add the powdered sugar, 2 tablespoons of Kahlua, and pure vanilla extract to the creamed butter. Continue to beat on medium-high speed until the buttercream is light, airy, and fluffy, which should take approximately 2-3 minutes. If the frosting is too thick, add a tiny bit more Kahlua or milk; if too thin, add a bit more powdered sugar.
• Transfer the finished frosting into a pastry bag fitted with your favorite decorating tip. A classic choice for cupcakes is a star tip, such as this Wilton 1M tip. Pipe the buttercream elegantly onto each Kahlua-infused cupcake and serve immediately or store for later.
• Store the finished Kahlua cupcakes in an airtight container in the refrigerator to maintain freshness, especially due to the buttercream.