Chocolate Espresso Kahlua mini-cupcakes

For my friend Miranda's birthday, we decided to surprise her at midnight with cupcakes. I personally think that regular cupcakes are way too big and rich, but mini-cupcakes almost always do the trick for me. They are almost bite-sized, and quite a bit cuter too. I also wanted to recipe that had a considerable amount of alcohol in it, and seeing as how I love Kahlua, I figured this recipe would do the trick.

Ingredients (for 24 mini cupcakes):

For the mini-cupcakes:

 3/8 cup unsweetened cocoa powder
1/2 tbsp. instant espresso powder

3/4 cups all-purpose flour
3/4 cups sugar
3/4 tsp. baking soda
3/8 tsp. baking powder
3/8 tsp. salt
1 large egg

3/8 cup warm water
3/8  cup buttermilk

1 1/2 tbsp. vegetable oil

1/2tsp. vanilla extract

Kahlua, for brushing the mini-cupcakes

Frosting:

1 stick unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
5 tbsp. Kahlua liqueur
1 1/2 tbsp. heavy cream

Directions:

1. Preheat the oven to 350 F. Line the mini-cupcake pan with liners. 

2. Combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt in a mixer. Then add the egg, warm water, buttermilk, vegetable oil and vanilla extract to the mixer and mix on on Medium for about 2-3 minutes until the mixter has a runny and smooth consistency. 

3. Using an icecream scoop or spoon, divide the batter evenly into the 24 mini-cupcake liners. It should be about 2/3 full. Bake for about 18 minutes, and rotate the pans halfway through baking. Let the mini-cupcakes cool for around 5 minutes and then transfer to a wire rack. 

4. Using a fork, poke holes on top of each mini-cupcake. Brush on the kahlua onto each mini-cupcake while still warm. Then allow the minis to cool completely.

5. To make the frosting, beat the butter in a mixer, until the butter is smooth and fluffy, for around 2 minutes. Mix in the confectioners' sugar. Add in the Kahlua and beat some more until the Kahlua is well-blended. Add in the heavy cream and beat on medium-high for around 4 minutes, until the frosting is light and fluffy.

5. Frost cupcakes and serve.