Prep Time10 minutes
Total Time50 minutes
Servings12 Cupcakes
A fun recipe for Chocolate Kahlua Hydrangea Cupcakes using a box of devil’s food cake. Pipe small rosette’s and you’ll end up with a hydrangea look that’s sure to wow.
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.
Ingredients you’ll need
- Devils Food Cake Mix
- Sour cream
- Kahula liqueur
- Vegetable oil
- Eggs
- Semi-sweet chocolate chips
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.
How to make this recipe
Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
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.
Use Wilton tip #224, or equivalent, to pipe the frosting or top with powdered sugar and fresh berries.
Chocolate Hydrangea Cupcakes
Ingredients
- 1 Devils Food Cake Mix
- 1 cup sour cream
- 1 cup Kahula
- ¾ cup vegetable oil
- 4 eggs
- 6 oz semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF. Line muffin tin with papers and set aside.
- Mix first 5 ingredients together with a stand mixer or hand mixer until incorporated well. Stir in the chocolate chips.
- 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.
- Use Wilton tip #224 to pipe the frosting or top with powdered sugar and fresh berries.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
These look delicious!
Oh Yummy, and so easy peasy….hmm, I just might have to try this one,,,or come over to you house & beg for scraps! lol!
WOW! How gorgeous!
What beautiful cupcakes. These would be perfect for a wedding or baby shower.
I found your site on stumble upon and these are adorable. I wish I could pipe icing like that. Beautiful and I’m liking it on Stumble Upon!
those are beyond words pretty!! I love the color! And I bet they were equally delicious! 🙂
Beautiful! Simple and elegant! Looks like it would be perfect for a spring tea party.
What a gorgeous cake! Sounds super yummy too!
How cute are these!! And the cake sounds delicious 🙂
I love these! My hydrangea is the only plant that I can completely neglect and it keeps coming back. Therefore, hydrangeas hold a place in my heart. Ha.
And really, anything with kahlua is a-okay in my book!
Yummoooooo!!!!
How gorgeous is THAT! This brightened up this gloomy day. Thanks for sharing, Heather!
WOWEEE WOW WOW WOW your cupcakes are gorgeous! Is there such a thing as a spring cupcake? I think these qualify.