Irish Cream Cupcakes
PREP TIME:
25 mins
COOK TIME:
15 mins
SERVES:
12 cupcakes
TOTAL TIME:
40 mins
Rich Irish Cream Cupcakes with Marshmallow Buttercream Frosting.
Ingredients
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
Preparation
Step 1
Preheat oven to 350 degrees F. Line a 12 cup cupcake or muffin tin with papers.
Step 2
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.
Step 3
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.
Step 4
Scoop batter into tin papers, about 2⁄3 full.
Step 5
Bake for 15 minutes. Toothpick will come out clean.
Step 6
Remove cupcakes from pan to cool completely on wire rack.
Step 7
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.)
Step 8
Pipe the frosting in the center of the cupcake to fill then finish with a swirl on top. Add sprinkles.
Notes
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.