Irish Espresso Cupcakes  Irish Espresso Cupcakes 7873 irish espresso cupcakes

Irish Espresso Cupcakes

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recipe checklist  Irish Espresso Cupcakes 2a998d8c9d72169bc7a62663170e3af0 l

Honest a runt coffee….quite Bailey’s…and a splash of whiskey.   That would impact an Irish Espresso – a prosperous a scrumptious after dinner drink.  How about a cupcake with those related flavors for an after dinner dessert?  How could you trail execrable with prosperous, darkish chocolate cupcake filled with a whiskey ganache and topped with an Irish cream frosting?

The Boys Membership opinion it became once a sizable idea and we bag, too!  Finally, accurate men worship cupcakes!

Yield: 24 cupcakes (2 dozen)


  • 14 oz. granulated sugar
  • 6 oz. cake flour
  • 2.2 oz. cocoa powder
  • 1¾ teaspoon baking powder
  • 1¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon rapid espresso powder
  • 2 enormous eggs
  • 8 oz. buttermilk
  • 4 oz. vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee flavored liqueur (optionally available)
  • 8 oz. hot coffee
  • whisky ganache filling (recipe follows)
  • Irish cream frosting (recipe follows)


1. Preheat oven to 350° F and line two cupcake pans with liners. Space apart.

2. Within the bowl of an electrical mixer, fitted with the scurry attachment, mix the sugar, cake flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Mix except blended.

3. Add the eggs, buttermilk, vegetable oil, vanilla extract and occasional liqueur (if the bellow of), and mix except the batter is at ease. Slowly and fastidiously movement in the novel coffee while the mixer is on low. The cake batter will seemingly be skinny and runny, which is k. It is purported to be that manner.

4. Dangle the prepared cupcake pans about ¾ of the device in which. Bake for 20 to 25 minutes, or except a toothpick inserted in the center comes out dapper. Allow to wintry in pans quite. Space the cupcakes on a  wire rack to wintry entirely earlier than filling and frosting.

5. Space the whisky ganache in a pastry rep, fitted with a particular circle tip. Traipse a hole in the center of the cupcake with the rep and squeeze the ganache straight into the cupcake. Dangle with about 2 teaspoons of ganache. To frost the cupcakes, possess every other pastry rep with the Irish cream frosting. You can be ready to bellow whichever adorning tip you’d love for this. I feeble a enormous name tip. Swirl the frosting on top of every cupcake. Sprinkle with cinnamon for garnish and revel in. Lend a hand any leftovers in the fridge in an airtight container.

Whisky Ganache Filling

Yield: about 1½ cups


  • 8 oz. bittersweet chocolate, chopped
  • 5½ oz. heavy cream
  • 2 tablespoons unsalted butter
  • 1 ounce whisky
  • pinch of salt


1. Warmth the cream except it simmers.

2. Space the chopped chocolate actual into a bowl warmth-proof bowl, and pour the simmering cream over it. Let put of dwelling for roughly a minute to enable the chocolate to soften. Add the butter, whisky and a pinch of salt. Accelerate except entirely at ease.

3. Let sit down at room temperature except wintry and quite thick. Have to you’d love to tempo up the path of you would space the ganache in the fridge and hump every 5 minutes except it has thickened. Space in a pastry rep and possess the cupcakes.

Irish Cream Frosting

yield: about 2 cups


  • 16 to 20 oz. confectioners (powdered) sugar
  • 10 oz. (2½ sticks) unsalted butter, softened
  • 3 oz. Bailey’s Irish Cream


1. Space the softened butter in the bowl of an electrical mixer, fitted with the mosey attachment. Whip on high except the butter is gentle and fluffy, about 5 minutes. Add the powdered sugar, a cup at a time, and mosey except blended. Add the Irish cream and mix on high except the frosting is at ease. Frost the cupcakes.

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