Irish Cream Cupcakes
Rich Irish Cream Cupcakes with Marshmallow Buttercream Frosting.
11⁄2 cup all-purpose flour
1⁄2 cup cocoa powder, unsweetened
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar
1⁄2 cup unsalted butter, softened
2 large eggs
1⁄2 tsp salt
1⁄2 tsp baking soda
1⁄4 tsp baking powder
1 tsp vanilla extract
2 tbsp instant coffee
1⁄4 cup Irish Cream liqueur
Preheat oven to 350 degrees F. Line a 12 cup cupcake or muffin tin with papers.
Combine flour, cocoa powder, sugar, brown sugar, eggs, salt, baking soda, baking powder and vanilla in large bowl or electric mixer bowl. Mix low speed for 1 minute.
Combine instant coffee and Irish Cream together and pour half into bowl mixture. Blend on medium speed for 2 minutes. Scrape down bowl and add remaining liquid. Beat for 1 more minute.
Scoop batter into tin papers, about 2⁄3 full.
Bake for 15 minutes. Toothpick will come out clean.
Remove cupcakes from pan to cool completely on wire rack.
If adding frosting inside the cupcake, carve out the center of the cupcake with a melon baller, knife, apple corer or a large piping tip. (I like the Wilton 1M tip or a Star tip works, too.)
Pipe the frosting in the center of the cupcake to fill then finish with a swirl on top. Add sprinkles.
Adjust baking time according to your oven.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.