For the Chocolate Cupcakes

Cup of Yum
1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, mix together the cake mix, coffee, vegetable oil, and eggs.
3. Divide the batter between the cupcake tins, filling each one about ⅔ of the way full.
4. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

For the Kahlua Chocolate Ganache

1. While the cupcakes bake, make the ganache: Add the chopped chocolate and heavy cream to a small microwave-safe bowl. Cook for 45 seconds and then whisk to combine. If the chocolate has not fully melted, cook for an additional 30 seconds.
2. When the ganache is smooth and well combined, add the kahlua and whisk again.
3. Set the ganache aside at room temperature to cool until it is no longer warm to the touch, about 30 minutes.
4. When the cupcakes and ganache have cooled, cut a small hole out of the center of each cupcake (about the size of a nickel and ¼-inch deep). Fill each hole with 1 teaspoon of ganache and place the cut-out piece of cake back on top to seal in the ganache.
5. Set the cupcakes aside while you prepare the buttercream.

For the Kahlua Buttercream

1. Add the butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar.
2. Add the Kahlua and vanilla extract. Mix to combine.
3. Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
4. Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired– I’m using a Wilton 2D piping tip.