Chocolate Kahlua Hydrangea 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

By Heather Scholten

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Servings: 12 Cupcakes

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Description

An easy recipe for a show stopping Chocolate Hydrangea Cupcake. Piping with multiple colors of lavender frosting will give you the variegated look of a real hydrangea flower. This recipe may look difficult, but assure it's easy as can be.

COOK MODEPrevent your screen from going dark

Ingredients

  

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• 1 Devils Food Cake Mix
• 1 cup sour cream
• 1 cup Kahula
• ¾ cup vegetable oil
• 4 eggs
• 6 oz semi-sweet chocolate chips

Get ingredients with

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.

Notes

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.

Share your creations! I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

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Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.