Kahlua Tres Leches Cupcakes

Name: Kahlua Tres Leches Cupcakes
Total time: 720 min
Yield: 20
Cuisine: Mexican
Ingredients: 1 ½ cup Cake Flour (1 1/2 cup (190g) cake flour); 1 tsp Baking Powder (1 teaspoon baking powder); ¼ tsp Table Salt (1/4 teaspoon salt); 8 tbsp Unsalted Butter (8 tablespoons (4oz) unsalted butter (room temperature)); 1 cup Granulated Sugar (1 cup and 2 tablespoons (225g) granulated sugar); 5 pieces Egg (5 large eggs); 1 ½ tsp Vanilla (1 1/2 teaspoons vanilla extract); 1 can Evaporated Milk (1 (12-ounce) can evaporated milk); 1 can Sweetened Condensed Milk (1 (14-ounce) can sweetened condensed milk); ½ cup Half And Half (1/2 cup half-and-half*); ½ cup Coffee Liqueur (1/2 cup Kahlua); 3 cup Whipped Cream (3 to 4 cups whipped cream (*) — up to 4); 0 pieces Chocolate Shavings (Chocolate shavings (optional)) — optional; 0 pieces Salted Caramel (Salted Caramel (optional)) — optional; 0 pieces Cinnamon (Cinnamon (optional)) — optional; 0 pieces Strawberry (Strawberry slices (optional)) — optional

Moist, coffee-flavored cupcakes soaked in a three-milk mixture (evaporated, condensed, half-and-half) with Kahlua, then topped with whipped cream.

720 minMexican

Servings20

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Vegetarian
Pescatarian

Ingredients

For 20 servings

Cake Flour1 ½ cup · 1 1/2 cup (190g) cake flour
Baking Powder1 tsp · 1 teaspoon baking powder
Table Salt¼ tsp · 1/4 teaspoon salt
Unsalted Butter8 tbsp · 8 tablespoons (4oz) unsalted butter (room temperature)
Granulated Sugar1 cup · 1 cup and 2 tablespoons (225g) granulated sugar
Egg5 pieces · 5 large eggs
Vanilla1 ½ tsp · 1 1/2 teaspoons vanilla extract
Evaporated Milk1 can · 1 (12-ounce) can evaporated milk
Sweetened Condensed Milk1 can · 1 (14-ounce) can sweetened condensed milk
Half And Half½ cup · 1/2 cup half-and-half*
Coffee Liqueur½ cup · 1/2 cup Kahlua
Whipped Cream3 cup · 3 to 4 cups whipped cream (*) — up to 4
Chocolate Shavings0 pieces · Chocolate shavings (optional) · optional
Salted Caramel0 pieces · Salted Caramel (optional) · optional
Cinnamon0 pieces · Cinnamon (optional) · optional
Strawberry0 pieces · Strawberry slices (optional) · optional

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Steps

1Preheat your oven to 350°F and line two cupcake pans with grease-proof liners.
2In a medium bowl, whisk flour, baking powder, and salt together and set aside.
3In the bowl of your stand mixer with the paddle attachment or using a handheld electric mixer, beat butter at medium speed until light and fluffy, about 2 minutes.
4Add sugar and beat until well-combined, another minute or so.
5Scrape bottom and sides of bowl and add the eggs one at a time, mixing well after each.
6Add vanilla extract and mix.
7Turn mixer on low and add flour mixture a little at a time. Mix until just combined.
8Fill cupcake cups just half full. We want them to bake up slightly below the wrapper, to make adding the milk easier later. You should have at least 20 cupcakes. Bake on the center rack for 15-17 minutes until lightly golden and a toothpick inserted into the center comes out clean.
9Allow cupcakes to cool in the pans.
10Once cool, poke each of the cupcakes all over with a fork 10-15 times.
11Combine evaporated milk, condensed milk, half-and-half and Kahlua in a large liquid measuring cup and stir. Pour as much of the liquid over each of the cupcakes as the cupcake will hold without overflowing.
12Wait a couple minutes for the cupcakes to absorb the liquid and then repeat. You may have to make a third pass, but the cupcakes should soak up all or very nearly all the liquid.
13Place cupcakes in the refrigerator and allow to soak up the liquid overnight--they do not need to be covered.
14Pipe on whipped cream with a large open star tip just before serving and top with toppings of choice.