Tuesday, March 13, 2012

Irish Coffee Cupcakes

I have been dying to share this recipe. Actually, I have been dying to make these cupcakes again. They are delicious! I made them over a month ago for a party using the original recipe. The original was very, very good. I had a few things I wanted to change when I made them the second time to share just in time for St. Patrick's Day. The original recipe was for 12 cupcakes, but I found that they rose up really high. This time I made six more cupcakes (18 total) and they came right to the top of the cupcake papers, perfect. I also doubled the frosting and the glaze to make up for the extra cupcakes and the change in the method for the frosting. The original recipe had you cutting little holes in the cupcakes and filling them with frosting. A great idea, but terribly time consuming and not to mention a waste of all those little pieces of cake you cut out of the middles. I decided to pipe the frosting right on top and then cover it with the glaze. I thought they looked a lot prettier this way.
These are definitely an adult St. Patrick's Day treat. There is plenty of Bailey's in the frosting and a nice splash of whiskey in the glaze. The flavors are perfect. The only thing I would do differently next time is use espresso in place of the coffee. Both times I made these cupcakes, the coffee flavor was overpowered by some of  the other flavors. These make a great presentation at a St. Patricks Day party. I'm sharing them early in the week so you can plan ahead. Enjoy!

Amazon.com
Irish Coffee Cupcakes
adapted from Ready for Dessert
makes 18 cupcakes

For the Cupcakes
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup strong brewed coffee
6 Tbs. unsweetened Dutch-process cocoa powder
1/2 cup unsalted butter, cut into pieces, at room temperature
1 1/4 cups packed light brown sugar
2 large eggs, at room temperature
2 tsp. vanilla extract

Preheat the oven to 350 degrees. Line one12-cup  and one 6-cup muffin tin with cupcake liners.
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 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 over mix.
Divide the batter equally among the cupcake liners, each well will only be half full. Bake until the cupcakes feel just set in the center, 16-18 minutes. Let cool completely.

For the Frosting
8 ounce package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup powdered sugar
3 tablespoons Irish cream liqueur, such as Bailey's Irish Cream

In a stand mixer fitted with the paddle attachment beat together the cream cheese, butter, and powdered sugar until smooth. Beat in the Irish cream liqueur.
Pipe frosting on top of cupcakes using a pastry bag or spread on with a spatula. You want a nice thick layer. Place cupcakes in the refrigerator while making the glaze. This will make them easier to dip.

For the glaze
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon plus 1 teaspoon light corn syrup
4 tablespoons whiskey

Melt the chocolate with the cream and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from the heat and stir in the whiskey.
Dip the tops of the frosted cupcakes in the glaze right to the edge of the cupcake paper, let excess glaze drip off before turning upright. Let cool, right side up, until the glaze is firm. Store cupcakes in the refrigerator, remove and bring to room temperature (about 30 minutes) before serving. This recipe makes more glaze than you need, but makes it easier to dunk the tops of the cupcakes. Store remaining glaze in the refrigerator, it will form a whiskey ganache that can be used later as a hot fudge ice cream topping by slowly heating or added to hot milk for a whiskey hot chocolate.

6 comments:

  1. The glaze is so pretty and shiny. Mine don't look anything like this and were a bit dry. Maybe cupcakes and I are not meant for each other :-)

    ReplyDelete
    Replies
    1. I'm sorry to hear that yours did not turn out. Sounds like the cake might have cooked a little too long, possibly the glaze too. I took the chocolate off the stove as soon as it was melted and added the whiskey. Mine turned out the same both times I made them. I recommend you give it another go and just keep an eye to make sure not to overcook, these really are quite good and worth the effort.

      Delete
  2. I wonder if you could pipe the frosting into the cupcake. I've done this in the past by putting hte tip in the bottom and just piping until I feel the cupcake expand enough. Obviously can't use liners then, but I'm sure you could do it from the top since the glaze would cover the hole. Might be worth a try. These look yummy.

    ReplyDelete
    Replies
    1. Jean- I actually started out doing that with the first batch, but after a few I got the idea to just pipe it on top. I thought they looked prettier that way, kind of like those soft serve dipped ice cream cones. The only problem was that I didn't have enough frosting to cover the entire tops of all of them. That is why I doubled the frosting the second time I made them.

      Delete
  3. Holy Cow....these look TO DIE FOR and I am getting a big ole bottle of Bailey's and gonna make these. Boy, they look sooo good and your photos are amazing.
    I'm over from Sweet as Sugar Cookies.

    oops, in case you don;t know, your word verification is on...:(

    ReplyDelete
  4. I used your delicious Irish Cream frosting recipe recently when I made kabocha cupcakes. They turned out amazing. http://lovehatebake.com/2012/04/23/japanese-squash-kabocha-cupcakes-with-irish-cream-frosting/

    ReplyDelete

Thank you for stopping by and sharing your comments.

Related Posts with Thumbnails