IRISH COFFEE CUPCAKES
Irish coffee CUPCAKES! Moist brown sugar cupcakes topped with boozy buttercream. Perfect for parties or St. Paddy's Day!
Provided by Ashley Manila
Categories Dessert
Time 40m
Number Of Ingredients 20
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
These sweet cakes taste just like the real thing! A fun variation of a plain cupcake. These taste great topped with whipped cream or a buttercream frosting.
Provided by Claire
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 30m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233.6 calories, Carbohydrate 25.1 g, Cholesterol 94.9 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 7.3 g, Sodium 154.6 mg, Sugar 16 g
DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES
I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!
Provided by asteingruby
Categories World Cuisine Recipes European UK and Ireland Irish
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g
IRISH CREAM CUPCAKES
If you're looking for a grown-up cupcake, give these a try. You'll have a hard time limiting yourself to one! -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven 350°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition., Beat in applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to the creamed mixture alternately with liqueur, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Beat in liqueur. Add confectioners' sugar; beat until smooth. Pipe over tops of cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 273 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 170mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.
COFFEE FROSTED IRISH CREAM CUPCAKES
The perfect cupcake for grown ups! I originally found this recipe on LifesAmbrosia website, and the irish cream filling is the frosting recipe from betty crockers irish cream brownies. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :)
Provided by tiffany42457
Categories Dessert
Time 1h5m
Yield 17-20 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 458.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 62.4, Sodium 235.9, Carbohydrate 69.6, Fiber 0.6, Sugar 55.4, Protein 2.8
IRISH COFFEE CUPCAKES
In celebration of St. Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups. The moist, delicate Irish Coffee Cupcakes are flavored with espresso and brown sugar and topped with billowy whipped-cream frosting spiked with whiskey. A dusting of espresso powder makes a festive finish. If you don't have two muffin tins, bake these cupcakes in batches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 15
Number Of Ingredients 15
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.
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