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Fact: alcohol is like bacon. It just makes everything better. I love a cheeseburger, but I LOVE a bacon cheeseburger. And coffee is my friend, one of my best friends. But an Irish coffee… Yes Please!
Now that summer has finally hit my house, and hit hard, it’s way too hot to really enjoy a traditional Irish Coffee. That’s why this Irish Coffee CUPcake (henceforth referred to as "cupcake" so that nobody thinks I am yelling at them) is perfect. Delicious, moist chocolate cake filled with a creamy chocolate/coffee/Baileys ganache and topped with a Baileys spiked whipped cream. Can you tell I like Baileys?
Now that summer has finally hit my house, and hit hard, it’s way too hot to really enjoy a traditional Irish Coffee. That’s why this Irish Coffee CUPcake (henceforth referred to as "cupcake" so that nobody thinks I am yelling at them) is perfect. Delicious, moist chocolate cake filled with a creamy chocolate/coffee/Baileys ganache and topped with a Baileys spiked whipped cream. Can you tell I like Baileys?
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Signing UpStep 1Make the CUPcakes
The chocolate cake that I used is perfect for this cupcake. It's moist and amazing but not too chocolaty or sweet (trust me, the ganache will make up for that!), with just a hint of coffee. It's a recipe adapted from Ina Garten.
Ingredients:
- Butter, to grease the cups
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee (the STRONGER the better)
Preheat the oven to 350 degrees F.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until well combined. In another bowl, add the buttermilk, oil, eggs, and vanilla and whisk to combine. Using a hand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and mix just enough to incorporate.
I used some antique ceramic coffee mugs to bake my cupcakes. I prepared each cup by rubbing with a little butter. Since you'll be eating these cupcakes with a spoon I suppose you could skip this step, but butter is like bacon (which is like alcohol, in case you forgot). Pour the batter into the prepared cups and place on a baking sheet. I used my 1.5oz cookie scoop and put 3 scoops in each cup. Bake for approximately 20 minutes, until a toothpick comes out clean. Place on a wire rack to cool.
If making regular cupcakes, line a cupcake pan with liners and bake for approximately 18 minutes.
Ingredients:
- Butter, to grease the cups
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee (the STRONGER the better)
Preheat the oven to 350 degrees F.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and mix until well combined. In another bowl, add the buttermilk, oil, eggs, and vanilla and whisk to combine. Using a hand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and mix just enough to incorporate.
I used some antique ceramic coffee mugs to bake my cupcakes. I prepared each cup by rubbing with a little butter. Since you'll be eating these cupcakes with a spoon I suppose you could skip this step, but butter is like bacon (which is like alcohol, in case you forgot). Pour the batter into the prepared cups and place on a baking sheet. I used my 1.5oz cookie scoop and put 3 scoops in each cup. Bake for approximately 20 minutes, until a toothpick comes out clean. Place on a wire rack to cool.
If making regular cupcakes, line a cupcake pan with liners and bake for approximately 18 minutes.
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To favorite now!
to much work. LOL
Congrats to you too :)