Irish Coffee Cupcakes Recipes

IRISH COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine espresso with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with espresso-milk mixture, beginning and ending with flour (batter may look broken).
• Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool; turn out cupcakes from tins.
• Make the frosting: Whisk together cream and confectioners' sugar until medium peaks form. Add whiskey; whisk until slightly stiff peaks form.
• Top each cupcake with 2 tablespoons frosting; dust with espresso powder.

IRISH COFFEE CUPCAKES

Steps:

• Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy, about 3-4 minutes (don't skimp on time here!). Beat in the vanilla extract, then add in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with flour. Finally stir in the hot coffee, beating until combined.
• Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
• Using an electric mixer fitted with the paddle attachment, or an electric handheld mixer, beat the butter in a large bowl until smooth. Reduce the mixer speed to low and gradually beat in the confectioners' sugar, one cup at a time, until it has all been added. The mixture will look thick and clumpy - don't fret! Add in the vanilla extract, Irish whiskey, cold coffee, and salt and
• beat on low until incorporated, then increase the speed to medium-high and beat the frosting until light and fluffy. If the frosting appears to thick, add in an extra tablespoon or two of coffee; if the frosting appears too thin, add in an extra 1/4 cup or so of confectioners' sugar. Frost cupcakes as desired, and lightly sprinkle with cinnamon (optional). Cupcakes are best served the day they are made, but will keep, stored in the fridge and covered, for up to 2 days. Bring to room temperature before serving.

BAILEY'S IRISH CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with paper liners.
• Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
• Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
• Sift flour in a separate bowl with baking powder and salt.
• Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
• Pour batter into the lined muffin cups.
• Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

IRISH COCKTAIL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine stout beer and butter in a large saucepan over low heat. Heat until butter melts, about 5 minutes. Remove from heat and whisk in brown sugar and cocoa.
• Whisk sour cream, eggs, and vanilla extract in a bowl; pour into the saucepan and mix until a smooth batter forms.
• Stir flour and baking soda together. Fold into the batter. Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Leave in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Make frosting while the cupcakes cool. Place butter in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 to 3 minutes. Mix in Irish cream and whiskey on low speed. Gradually spoon in confectioners' sugar, mixing on low speed until frosting is smooth and creamy.
• Spread frosting over cupcakes.

COFFEE FROSTED IRISH CREAM CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• CUPCAKES.
• Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
• Mix together wet cupcake ingredients
• Combine wet and dry ingredients.
• Using paper lined cupcake pan, fill liners 2/3 full.
• Bake for 20-25 minutes.
• When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
• FILLING.
• Beat butter until fluffy.
• Add sugar, irish cream, vanilla, and milk.
• Beat until uniform.
• Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
• Place filling in patry bag with metal tip (round or star tips work best).
• Fill inside of cupcake until filling level with top of cupcake.
• FROSTING.
• Beat butter until fluffy.
• Slowly add remainig frosting ingredients.
• I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
• Once mixed frost cupcakes.
• Optional: Dust with coco powder and top with chocolate covered espresso bean.

IRISH COFFEE CUPCAKES

Steps:

• Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
• To make the cupcakes, into a small bowl, sift together the flour, baking powder, baking soda, and salt.
• In a medium saucepan, heat the coffee until almost boiling. Remove from the heat and whisk in the cocoa until dissolved, then add the 1/2 cup (4 ounces/115 g) unsalted butter, stirring until melted. Whisk in the brown sugar and let cool until tepid. Whisk in the eggs and vanilla, then stir in the flour mixture, mixing just until incorporated. Don't overmix.
• Divide the batter among the cupcake liners and bake until the cupcakes feel just set in the center, 20 to 22 minutes. Let cool completely.
• To make the filling, in a stand mixer fitted with the paddle attachment or a food processor fitted with a metal blade, beat together the cream cheese, 4 tablespoons (2 ounces/60 g) salted butter, and powdered sugar until smooth. Beat in the Irish cream liqueur.
• To fill the cupcakes, use a sharp knife to cut a 2-inch (5-cm) cone-shaped hole in the center of each cupcake. Remove the plug-like pieces. Trim off the tip of each plug to create a disk-shaped piece that is 1/3 inch (8 mm) thick. Save these disks for capping the filled cupcakes.
• Divide the filling among the cupcakes, then gently press the caps into the filling. They won't fit perfectly, which is fine, and some filling may bulge out.
• To make the glaze, melt the chocolate with the cream and corn syrup or agave nectar in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey.
• Dip the tops of the filled cupcakes in the glaze, completely sealing the tops and generously coating them. Let cool, right side up, until the glaze is firm.