Kahlua Chocolate Cupcakes with Salted Caramel

[nverland]

Kahlua Chocolate Cupcakes with Salted Caramel
Yield: 14-16 cupcakes

Ingredients

Chocolate Cupcakes
½ cup salted butter
1 cup sugar
2 eggs
½ tsp vanilla extract
6 Tbsp water
6 Tbsp cocoa powder
1 cup all-purpose flour
½ tsp baking soda
6 Tbsp Kahlua

Kahlua Icing
½ cup salted butter
½ cup shortening*
4 cups powdered sugar
4-5 Tbsp Kahlua
Caramel sauce
Sea salt

Instructions

1. Preheat oven to 350 degrees.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add eggs, one at a time, beating just until blended.
4. Add vanilla, water and cocoa powder to another bowl and whisk until smooth.
5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Combine flour and baking soda in a separate bowl.
7. Alternate adding the flour mixture and Kahlua to the batter. Begin by adding half of the dry mix, then mix well. Add the Kahlua and mix well, scrapes down the sides as needed. Add the remaining flour mixture and beat until smooth.
8. Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out with a few crumbs.
9. To make icing, beat butter and shortening until smooth.
10. Add 2 cups of powdered sugar and beat until smooth.
11. Add 4 Tbsp Kahlua and remaining powdered sugar and beat until smooth. Add additional Kahlua if needed to get the right icing consistency.
12. Pipe icing onto cupcakes.
13. Drizzle cupcakes with caramel sauce and a sprinkle of sea salt.

*Shortening can be replaced with additional butter, if desired.