White Russian Cupcakes

Recipe Rating:	26 Ratings4
Category:	Cakes
Collections:	Baked Treats, Cupcake Collection
Serves:	24
Prep Time:	20 Min
Cook Time:	20 Min

Ingredients

1 bx	white cake mix
3	eggs
1/3 c	canola oil
3/4 c	coffee liqueur (i used starbucks)
1/2 c	whole milk
1 stk	butter, unsalted
2 to 4 Tbsp	whole milk
1 tsp	pure vanilla extract (i used nielsen-massey)
3 to 4 c	powdered sugar
	your favorite chocolate that can be grated

Pinched by mmpurple, and 5,533 more.

Andrea Runnells

Well Seasoned

Orlando, FL (pop. 238,300)

drayuh

Member Since Oct 2010

Andrea's Notes:

I had people asking me to invent cupcakes of their favorite cocktails. Here is my cupcake spin on the White Russian. Unlike my margarita cupcakes, all the alcohol gets baked out of these. So feel free to have one for breakfast! :)

Comments from the Test Kitchen:

This is one of those recipes that will make you go "Hmmm..." trying to figure out the secret ingredient! The cakes are wonderfully rich and a real Crew favorite.

Directions

Preheat the oven to 350 degrees. In the bowl of your electric mixer, combine cake mix, eggs, canola oil, coffee liquer and 1/2 cup of whole milk. Mix according to package directions.

Line cupcake pans with liners of your choice. For the standard sized cupcakes, measure a scant 1/4 cup of batter per cupcake liner. Bake for 15 to 20 minutes until done and when pressed in the center with index finger springs back instead of leaving an indentation.

While cupcakes cool completely, mix frosting. Beat the butter until creamy. Add 3 cups of powdered sugar and beat on low to combine. Add 2 tablespoons of milk, 1 teaspoon of pure vanilla extract and beat well for 2 minutes. If the frosting is too runny and won't stand up to piping, add the other cup of powdered sugar. If frosting is too stiff, add milk, 1 tablespoon at the time, beating well after, until you reach the consistency you desire. The key to having a really good frosting is beating it at medium to high speed for at least 5 minutes.

Once frosting is ready and cupcakes are cool, prepare your pastry bag with a 1M star tip, fill it with your frosting and apply to the cupcakes. After frosting the cupcakes, use a microplane to grate your favorite chocolate over the top to make them look pretty. If you like, you can also add a chocolate coated espresso bean at the top of each cupcake.

Comments

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Christine... SuperMom77

Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
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Shawn A. Ella2010

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Bea L. coffeetime

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shirley terhaar shirlann54

Sep 13, 2011

looks really good have to try this recipe

rosie mayes rosiemayes51

Sep 13, 2011

How would this work as just a cake ,? Not cupcakes

Andrea Runnells drayuh

Sep 13, 2011

I don't see any reason why this wouldn't work as a cake. I used to make cakes, but I like the instant portion sizing of cupcakes. Once you cut a cake, that's it. But cupcakes are pretty until they are all gone. Plus they are portable and easy to share. You might not want to make the icing as stiff for a cake as for piping for cupcakes. Let me know how it turns out. And take pictures!! :)

rosie mayes rosiemayes51

Sep 14, 2011

i thought so also but , never hurt's to ask if anyone had done it. That is my sisters favorite "drink" so I want to make it for her when she visits next month. thanks for the reply