White Russian Cupcakes

It was a co-workers birthday Tuesday and I decided to make something different.  I hope Paul had a great birthday!  I didn't have time or energy to make anything other than what ingredients I had in my house.   As I was going through some cookbooks to get ideas I came across "White Russian Cupcakes".  I love to drink one once in a while as well as some people I know.  It's one of those drinks that just 1 or 2 will do the trick.  Plus, the Dude loves them!! :-) So I had to try this out.  I think the batter and/or frosting could use more chocolate or Kahlua.   But this is the recipe I used so feel free to adjust as you see fit.  

Cake:

1 plain yellow cake mix

1 pkg vanilla instant pudding mix

1 c vegetable oil

3/4 c whole milk

4 large eggs

1/4 c vodka

1/4 c plus 2 tbsp Kahlua

1 tsp pure vanilla extract

Kahlua Whipped Cream:

1 c heavy whipping cream

2 tbsp confectioners sugar (powdered)

1 tbsp Kahlua

2 tbsp semisweet chocolate shavings for garnish

Preheat oven to 350 degrees F.   Line 24 cupcake cups with paper liners.  Set the pans aside.

Prepare the cupcake batter: place the cake mix, pudding mix, milk, oil, eggs, vodka, 1/4 c Kahlua and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds.  Stop the machine and scrape down the sides of the bowl with a wooden or rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed.  Spoon 1/3 c batter into each lined cupcake cup or use a cookie scoop, filling three quarters of the way full. I put 2 scoops in each and it came out perfect for 24 cupcakes.  Remove any empty liners and place pans in the oven.  

Bake until they are golden and spring back when lightly pressed with your finger, 15-20 minutes.  Remove the pans from oven and place them on wire racks to cool for 5 minutes.   Brush the tops of the cupcakes with the remaining 2 tbsp of Kahlua.  Place them on a wire rack to cool for 15 minutes to cool before frosting. 

Meanwhile, prepare the frosting.  Place a large, clean mixing bowl and electric mixer beaters in the freezer to chill for 1-2 minutes.  Remove them from the freezer.  Pour the cream into the bowl and beat with mixer on high speed until the cream has thickened, 1 1/2 minutes.  Stop the machine and add the sugar and Kahlua.  Beat the cream on high speed until stiff peaks form 1-2 minutes more.  

Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a spatula or spoon.  Garnish with chocolate shavings.    Store in a cake saver or covered container in the fridge for up to 4 days.