Celebrate Cinco de Mayo with these decadent Dark Chocolate Tres Leches & Kahlua cupcakes. They are a dark chocolate tres leches & Kahlua cupcake, topped with a Kahlua and Cream whipped cream and shredded dark chocolate. They are the perfect ending to your Cinco de Mayo celebration.
Chocolate Tres Leches Cupcakes
1/2 cup of Hershey’s Special Dark Cocoa
3/4 cup of hot coffee
2 teaspoons espresso powder
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon of salt
1/2 cup of butter
1 1/4 cups of sugar
2 eggs
1 egg white
1 teaspoon of vanilla extract
In a small bowl, mix cocoa with boiling water, stir until dissolved. Cool completely.
Preheat oven to 350 degrees. Line 15 cupcake tins with liners.
In a medium bowl, sift flour with baking soda, baking powder, and salt, set aside.
In the bowl of an electric mixer, cream butter with sugar until light and fluffy. Add eggs, beat until light and fluffy. Add vanilla, mix until combined. Add the flour in fourths alternating with the chocolate mixture in thirds, until all ingredients have been added and combined.
Fill cupcake liners 2/3 full. Bake 20-25 minutes or until a toothpick or cake tester inserted the cupcakes comes out clean. Cool completely. Recipe makes approximately 18 cupcakes.
Tres Leches
1/4 cup of half and half
1/4 cup of evaporated milk
1/4 cup sweetened condensed milk
1/4 cup of Kahlua
In a small bowl, whisk half and half, evaporated milk, sweetened condensed milk with Kahlua. Poke holes in top of each cupcake, and using a tablespoon gradually pour 1-2 tablespoons of tres leches into the holes of each cupcake. Refrigerate 2-4 hours before frosting
Kahlua & Cream Whipped Cream
1 8 oz. cream cheese
1/4 cup Kahlua
2 cups Heavy Cream
1 teaspoon vanilla
In the bowl of an electric mixer with paddle attachment, whip cream cheese and confectioner sugar until smooth. Gradually add heavy cream slowly mixing until cream cheese and heavy cream become incorporated. scrape bottom of bowl and continue mixing to ensure there are no clumps of the cream cheese mixture remaining. Mixture will thicken. Add Kahlua, and mix until combined. Switch to whisk attachment and beat on medium to high-speed until mixture is the consistency of whipped cream and is stiff enough to pipe on to cupcakes. Fill pastry bag fitted with star attachment, pipe each cupcake with Kahlua and Cream Whipped Cream and top with shredded dark chocolate.
Vengeance Really is Sweet 