Partly Mexican myself, of course, I had to be a Kahlua lover. This coffee liqueur is made with high-quality Mexican coffee, but unfortunately often packaged in the U.S. and then shipped back to Mexico and all over the world for sale. Nonetheless, if I am not enjoying a Kahlua on the rocks or a Kahlua-soy milk drink (in a 50:50 ratio), I like to have Kahlua over vegan ice cream or in my cupcakes. Be careful! This decadent treat will definitely knock your socks off.😛
Vegan Kahlua Cupcakes
- 1 1/2 cups Oat or whole wheat flour
- 2 tbsp Starch
- 2 tsp Baking powder
- 1/4 cup Brown sugar
- 1/3 cup Unsweetened cacao powder
- 1 tbsp Cinnamon
- 1/3 cup Olive oil
- 1/3 cup Kahlua
- 1/2 tbsp Cinnamon for decoration
- 1 tbsp Unsweetened cacao powder for decoration
- Dark chocolate chips or a broken up dark chocolate bar
1. Preheat the oven to 350 F and line a cupcake tray with cupcake baking cups.
2. In a bowl, combine all the dry ingredients. Add the olive oil and ideally with a hand-held mixer or a whisker mix well until you have an even batter.
3. Add the Kahlua and mix again.
4. Fill the cupcake baking cups up to 2/3 with batter.
5. Bake for about 30 minutes, or until a toothpick comes out barely clean. Let me highlight “barely” here: You don’t want dry cupcakes, so if after 30 minutes the toothpick still has some batter sticking to it, keep checking every 3 minutes or so and once the toothpick comes out clean, take the cupcakes out of the oven immediately.
6. Let them cool down for 2 to 3 minutes, take them out of the cupcake tray and sprinkle first dark chocolate chips (or pieces of a broken-up dark chocolate bar) and then cinnamon and cacao powder over them. The cupcakes should still be warm so that the chocolate melts a bit and sticks much better to the cupcakes. Want some color on your cupcakes? Add some fresh strawberries or raspberries on top.
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Photo: Tatiana von Rheinbaben