Recipe | Kahlua Cupcakes

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My College Mock Trial Team (Shout out?) was always obsessed with the movie The Big Lebowski, in which the main character's drink of choice was a White Russian.

Sidenote: Any Big Lebowski fans out there? What's your favorite quote?

I recently re-discovered White Russians over the holidays. Guess what? They're delicious. Delicious, actually. Delicious with a capital D.

And I do believe that said deliciousness comes from the most delicious ingredient (of course!): Kahlua.

And so, because my life seems to revolve around finding weird things to put in cupcakes, I decided to use Kahlua.

'Twas a good choice. As was the decision to use Peanut Butter Frosting.


Want the recipe? Thought you might :)




Please to me a favor and take note the horrendous state of the following kitchen photo. It's honesty, my friends. Nobody's kitchen is perfectly clean while they bake. NOBODY! Except Martha Stewart. I guess that's possible.

Also, did you notice the bottle of Frangelico right behind it? That would be the key ingredient in Frangelico Cupcakes. What is it about putting alcohol in sweets that makes them feel so awesome?

The Recipe: 
Note: To print this recipe, click the "Print Friendly" button at the top of this post. It will pop up a Print Preview box. If you'd like to get rid of the photos, there's an option for that. If you'd like to get rid of my ridiculous and quite possible unnecessary commentary (not that you would EVER do that), go ahead and delete my word vomit. Enjoy!


Ingredients:

…for cake:

• 1 box Yellow Cake Mix
• ½ can La Croix or Sparkling Water
• 2 shots Kahlua

…for frosting:

• 1 tub Cool Whip
• 3 tablespoons Peanut Butter

Directions:

1. Preheat oven to 350.
2. Combine cake mix, sparkling water, and Kahlua and mix well.
3. Spoon into paper lined cupcake tins, filling 2/3 of each paper. Bake for 18-22 minutes.
4. To prepare frosting, combine cool whip and Peanut Butter and mix on medium for 1 minute. Scrape unmixed parts down into the bowl and then mix on high for 2 minutes or until all frosting has become a consistent color.
5. Once the cupcakes have fully cooled, frost and serve. Garnish with chocolate chips, if desired!

**For best results, refrigerate cupcakes when they’re not being consumed!**