Irish Coffee Cupcakes

15 Jun

irish coffee cupcakes

Recipe from Bourbon and Boots

This recipe is NOT dairy free.

Chocolate Cake Ingredients:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ½ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup freshly brewed coffee
  • ½ cup buttermilk (1/2 cup any milk (soy, almond, 2%, etc. and 1 tsp white vinegar. Let sit for 20 minutes)
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • Irish whiskey (for sprinkling over baked cupcakes)

Mocha Ganache Ingredients:

  • 2 cups (12 ounces) semi-sweet chocolate chips or pieces
  • 1/3 cup whipping cream (Look for it in a carton in the dairy section)
  • 1 tablespoon instant coffee crystals
  • ¼ cup butter, softened

Irish Cream Frosting Ingredients:

  • 2 1/8 cups powdered sugar
  • ½ cup (1 stick) butter, softened
  • ½ cup shortening
  • 5 to 6 tablespoons Irish whiskey (depending on your preference for tipsy-ness)

Cake Directions:
1. Preheat oven to 350 degrees. Line muffin pans with cupcake liners.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. Add coffee, buttermilk, butter and vanilla. Beat with an electric mixer on low speed just until combined. Beat on high speed (mid-high on a stand mixer) for 2 minutes. Add eggs and beat 2 minutes more.

3. Fill cupcake liners with batter (half full).

4. Tap the pans gently on the counter several times to remove air bubbles in the batter.

5. Bake 18-22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

6. Using a table knife, lift cupcakes out of pans and place on cooling racks. Sprinkle cupcakes lightly with Irish whiskey. Cool the cakes completely on baking racks before icing them.

Ganache Directions:irish coffee cupcakes

1. Dissolve instant coffee in whipping cream. Let stand 2 minutes.

2. Combine chocolate chips and coffee-whipping cream in a small heavy saucepan.

3. Heat on low temperature, stirring occasionally, until chips are melted.

4. Add butter and whisk until smooth.

5. Cool as directed in microwave instructions above.

Frosting Directions:
1. In a large mixing bowl, combine powdered sugar, butter and shortening.

2. Begin beating ingredients (with wire whisk attachment on stand mixer), gradually adding Irish whiskey, 1 tablespoon at a time.

3. Beat frosting until light and fluffy.

To Assemble Cupcakes:
1. Spread tops of cupcakes with a generous, smooth layer of ganache.

2. Place prepared frosting in a pastry bag, fitted with decorating tip (recommended: 1M closed star tip). To make your own bag, snip the corner of a zippered food storage bag.

3. Pipe frosting in a swirl on top of ganache. Sprinkle with decorating sugars, if desired.

I’m so sorry for the upswing in cupcakes and downturn in dairy free recipes! I made one batch of cupcakes for my office and they loved them. They loved them so much that they continued to request cupcakes on a monthly and sometimes even weekly basis. In baking for them, I found that I really enjoy the art of baking and decorating cupcakes. It allows me to release my creativity and the response to the beautifully decorated cupcakes gives me the warm fuzzies.

I promise to put up more dairy free recipes soon, but don’t get too upset with me for the sprinkling of cupcakes. To make any cupcake recipe dairy free:

  1. For milk: substitute with soy or almond milk
  2. For buttermilk: Combine soy or almond milk with 1-2 tsps white vinegar or lemon juice
  3. For whipping cream: there are some pretty cool ways to make a substitute with tofu. I haven’t tried any yet, but let me know your opinions and experiences on this.
  4. For butter: there are some amazing vegan butters out there. Give them a shot and tell me your favorites

Oh yeah. About these cupcakes… They were delicious!


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