175 Grams of flour
225 Grams of sugar
50 Grams of coco powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
6 Ounces of butter (room temperature)
6 Ounces of whole milk (room temperature)
4 Ounces of Kahlua (can be replaced with any other chocolate or coffee liquor)
Pre-heat the oven to 350 degrees. Line cupcake pan with 24 cupcake liners.
Sift all the dry ingridients together in the mixer bowl. With the paddle attatchment allow for all the dry ingridients to incorporate.
Add the butter to the dry ingridients and allow for all the dry ingridients to be fully coated in butter.
Place all the wet ingrifdients in a separate bowl and Wisk together. Slowly poor the wisked wet ingridients into the flour mixture. Once its all incorporated, remove from the mixture and finish misting by hand.
Place into the cupcake liners and bake for 15-17 minutes.
Let cool compleatly.
Core the cupcakes and poor desired amount of Liquor chocolate syrup into the cupcake.
Top off the cupcake with chocolate Kahlua Swiss Merainge Buttercream (SMB).
Dip the top of the cupcake into the chocolate sprinkles or chocolate shavings.
Fill and insert your liquor filled pipet.
Be as creative as you want and decorate your cupcake. For this cupcake I topped them off with gold sprayed doughnut holes.