For all of us that are a wee bit Irish on St. Patrick’s Day, I have created a cupcake of one of my favorite beverages, Irish Coffee. Chocolate Coffee Whiskey Cupcakes topped with Bailey’s Irish Whipped Cream Frosting. A match made over the rainbow!
1 1/4 cup plus 2 Tablespoons of all purpose flour
1 cup sugar
3 Tablespoons unsweetened baking cocoa, I recommend Ghiradeli’s
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup buttermilk
1 teaspoon of Mexican vanilla
4 Tablespoons Whiskey, I recommend Jameson’s, plus more for brushing on top of cupcakes when they come out if the oven
1/2 cup hot coffee
Preheat oven to 350 degrees. Line pan with cupcake liners. Mix dry ingredients with whisk attachment. In a separate bowl, combine egg, oil, buttermilk and vanilla. Add to the dry ingredients and mix well. Add Whiskey. Slowly pour in hot coffee. Fill cupcake tins and bake for 18-20 minutes. Remove from oven. While cupcakes are cooling, brush tops of cupcakes with whiskey. Cool completely before frosting.
Bailey’s Irish Cream Whipped Cream Frosting:
1 8 ounce block of cream cheese, keep cold, not room temperature
1 teaspoon vanilla
6 Tablespoons Bailey’s
16 ounces of heavy whipping cream
2 1/2 – 3 cups powder sugar, taste for desired sweetness
Place mixing bowl and attachment in refrigerator for a minimum of 30 minutes. Whisk cold cream cheese until smooth. Add vanilla and Bailey’s. Add whipping cream and beat to stiff peaks. Add powdered sugar. Pipe on to cupcakes. Enjoy!