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?
Step 1: Make the CUPcakes
- 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.