Coffee Frosted Irish Cream Cupcakes Recipes
COFFEE FROSTED IRISH CREAM CUPCAKES
The perfect cupcake for grown ups! I originally found this recipe on LifesAmbrosia website, and the irish cream filling is the frosting recipe from betty crockers irish cream brownies. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :)
Provided by tiffany42457
Categories Dessert
Time 1h5m
Yield 17-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- CUPCAKES.
- Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
- Mix together wet cupcake ingredients
- Combine wet and dry ingredients.
- Using paper lined cupcake pan, fill liners 2/3 full.
- Bake for 20-25 minutes.
- When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
- FILLING.
- Beat butter until fluffy.
- Add sugar, irish cream, vanilla, and milk.
- Beat until uniform.
- Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
- Place filling in patry bag with metal tip (round or star tips work best).
- Fill inside of cupcake until filling level with top of cupcake.
- FROSTING.
- Beat butter until fluffy.
- Slowly add remainig frosting ingredients.
- I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
- Once mixed frost cupcakes.
- Optional: Dust with coco powder and top with chocolate covered espresso bean.
Nutrition Facts : Calories 458.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 62.4, Sodium 235.9, Carbohydrate 69.6, Fiber 0.6, Sugar 55.4, Protein 2.8
COFFEE CUPCAKES
Nutritional Information CALORIES 192(27% from fat); FAT 5.8g (sat 3.3g,mono 1.8g,poly 0.4g); PROTEIN 3g; CHOLESTEROL 49mg; CALCIUM 19mg; SODIUM 173mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 31.8g If you prefer a single-layer cake to cupcakes, use a 9-inch square baking pan or round cake pan. Bake the cake at 350º for 25 minutes or until a wooden pick inserted in the center comes out clean.
Provided by nooddy50
Categories Dessert
Time 35m
Yield 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
- Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
- To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 2241.4, Fat 69.4, SaturatedFat 40.3, Cholesterol 527.9, Sodium 1981.5, Carbohydrate 374.8, Fiber 4.2, Sugar 233, Protein 32
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