irish coffee cupcakes with whiskey chocolate frosting______________________________Oi lads, a real treat for ye Thanksgiving, or whenever ye feckin want.
Ingredients
- 1 cup butter (2 sticks), softened
- 3/4 cup sugar
- 1/2 cup brown sugar
- 3 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 tbsp instant espresso
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup buttermilk
- 1/2 cup Irish cream liqueur
whiskey chocolate frosting
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 3 tbsp Irish whiskey
- 2-4 tbsp heavy cream, as needed
Instructions
- Preheat oven to 350 degrees. Line 2 12-slot cupcake pans with muffin tins, or grease generously with butter.
- In a bowl, cream the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in eggs one at a time until incorporated. Beat in the vanilla.
- In a separate bowl, whisk together the flour, instant espresso, baking powder, baking soda, and salt.
- In a glass measuring cup, combine the buttermilk and Irish cream.
- In two turns, alternate the flour and buttermilk mixtures into the sugar mixture, whipping thoroughly in between. After the last turn, mix until everything is just combined. Do not overmix.
- Fill each muffin tin about 3/4 of the way full with batter. Bake in the oven for 20-25 minutes until a toothpick inserted into the center emerges clean. Cool for 5 minutes in the tins, then set onto a wire rack to cool completely.
- When ready to decorate, prepare the frosting. Beat together the powdered sugar, butter, cocoa powder, Irish whiskey, and 2 tablespoons of heavy cream until fluffy and smooth. If the frosting is too stiff, add heavy cream 1 tablespoon at a time until you reach the desired consistency.
- Use a piping bag or a ziptop bag with a corner snipped out to swirl frosting onto each cupcake. Alternatively, you can spread a glob atop with a frosting knife. Garnish with coffee beans.
Notes
*To make ahead: Bake off the cupcakes as normal and store in a tightly covered container in the fridge. No more than two days ahead of time, frost the cupcakes and refrigerate until ready to serve.