Mexican Chocolate Cupcakes

INGREDIENTS CUPCAKE BATTER

• 3 Tbsp Brown Butter Infused Olive Oil

• ½ cup Unsalted Butter

• 1 cup Sugar

• 2 Eggs

• 1 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 6 Tbsp Water

• 6 Tbsp Cocoa Powder

• 2 Tbsp French Toast Sugar Shaker

• 1 cup Flour

• ½ tsp Baking Soda

• ½ tsp Vanilla Bean Sea Salt

• 6 Tbsp Kahlua

KAHLUA ICING

• 1 cup Unsalted Butter, softened

• 3 Tbsp Brown Butter Infused Olive Oil

• 4 cups Powdered Sugar

• 4 Tbsp Kahlua

• 2 Tbsp Crème Brûlée White Barrel Aged Balsamic

• 2 Tbsp French Toast Sugar Shaker, plus more for finishing

• Vanilla Bean Sea Salt, to finish

DIRECTIONS

1. Preheat the oven to 350 F.

2. In a large bowl with a hand mixer on medium speed blend the Brown Butter Infused Olive Oil, butter, and sugar until light and airy, about 3 minutes.

3. Add eggs, one at a time, beating just until blended. Then add Crème Brûlée White Barrel Aged Balsamic, water and cocoa powder, and French Toast Sugar Shaker and mix until smooth.

4. Combine flour, baking soda, and Vanilla Bean Sea Salt in a separate bowl. Alternate adding the flour mixture and Kahlua to the batter.

5. Fill cupcake liners about half way. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool completely on wire rack before icing.

6. In a bowl combine the ingredients for the icing, add to a piping bag with a tip or ziploc bag and cut the corner. Ice cupcakes and finish with more French Toast Sugar Shaker and Vanilla Bean Sea Salt.