White Russian Cupcakes Offer More Than Just A Sugar Buzz

Shannon Dowling
·1 min read

Yields: 22

Prep Time: 20 mins

Total Time: 1 hour

Ingredients

Cupcakes

Buttercream Frosting

  • 3 c.

    (345 g.) confectioners' sugar

  • 1 1/2 c.

    (3 sticks) unsalted butter, room temperature

  • 1/3 c.

    Kahlúa

  • 3 tbsp.

    heavy cream, room temperature

  • 1 1/2 tsp.

    pure vanilla extract

  • 1/2 tsp.

    kosher salt

  • 1/2 c.

    chocolate shavings (optional)

Directions

Cupcakes

  1. Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 22 cups of 2 standard 12-cup muffin tins with baking cup liners.

  2. In a large bowl, whisk vodka, espresso, and 1/2 c. water. Add cake mix, egg whites, and oil; vigorously whisk until combined, 2 to 3 minutes. Fill prepared cups two-thirds full with batter.

  3. Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool in pans 10 minutes, then transfer to wire racks and let cool completely.

Buttercream Frosting

  1. In a large bowl, gently whisk confectioners’ sugar to break up any clumps.

  2. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar in 2 batches, beating on low speed after each addition and scraping down sides of bowl. Add Kahlúa, cream, vanilla, and salt and beat until fluffy and smooth, 3 to 4 minutes.

  3. Spread buttercream over cupcakes. Top with chocolate shavings (if using).

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