Fill 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.
Once cool, poke each of the cupcakes all over with a fork 10-15 times.
Pipe on whipped cream with a large open star tip just before serving and top with toppings of choice.
To omit the alcohol, simply replace the 1/2 cup of Kahlua with another 1/2 cup of half-and-half.
*1/4 cup + 1 tablespoon of milk and 2 tablespoons of heavy cream may be substituted for half-and-half.
If you don't want to make your own whipped cream, according to CooksInfo.com, 1 7-oz can of aerosol whipped cream equals 3 cups.
Small-batch Instructions: This recipe is a bit of a pain to cut down because evaporated and sweetened condensed milks are usually sold in these sizes, but the rest of the recipe halves cleanly except for the eggs. The easiest way to halve an egg is to whisk the whole egg in a very small bowl and use half of it (about 1 tablespoon and 1 teaspoon or 1 ounce/28 grams by weight). Extra evaporated and condensed milk (mixed or separate) makes great coffee creamer and will keep in an air-tight container in the fridge for up to 5 days.