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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


Marshmallow Buttercream Frosting

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.

VISIT

POST

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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