Chocolate Kahlua Hydrangea Cupcakes

This is my super secret recipe for Chocolate Kahlua cake.  It’s the easiest recipe ever and the cake is super moist with the hint of Kahlua that elevates beyond the norm.

You can make it into a bundt, or a sheet cake.

You can make it into a 3 layer cake with decadent frosting.

Or you can make cupcakes.  Lots of cupcakes.  I wish I had 1 or 4 of them right now!  I hope you enjoy this easy and versatile recipe as much as I do.

Chocolate Kahlua Cake
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Ingredients
1 Devils Food Cake Mix
1 cup sour cream
1 cup Kahula
3/4 cup vegetable oil
4 eggs
6 oz semi-sweet chocolate chips

Instructions
1 Preheat oven to 350
2 Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well.  Stir in the chocolate chips.
3 For Cupcakes: fill muffin tin lined with papers to 2/3 full.  Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  For Cake: spray the pan with cooking spray (no flour) and bake for 55 minutes, or until toothpick inserted comes out clean.
4 Frost with frosting or top with powdered sugar and fresh berries.

Note: I used a can of Cream Cheese Frosting and added 4 drops of neon purple to half of it and 7 drops of neon purple to the other half.  Put half of each colored frosting mixture on each side of the pastry bag so that when you extract it, you will have a mixture of both colors.  I used Wilton tip # 224.

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