- CHOCOLATE CAKE
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup Baily's Irish Cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1/4 cup Baily's Irish Cream
- 1/4 cup confectioner's sugar
- 1 tsp coffee extract
- BUTTERCREAM FROSTING
- 2 sticks butter (1 cup), softened
- 3 cups confectioner's sugar
- 2-4 tbsp Bailey's
- 1 tsp vanilla extract
- green food coloring
These are the perfect way to celebrate St. Patrick’s Day! I’ve seen a lot of different versions of this cupcake, but I have to say if you love Irish cream, these ones are hard to beat: rich chocolate cupcakes with Bailey’s & coffee whipped cream filling topped off with an Irish buttercream. I’m drooling just thinking about it. I’m actually planning on eating one (with ice cream of course) right after I finish this post. I used my favorite chocolate cake recipe, which comes out perfect every time. I found these festive cupcake liners and coins at Michaels Arts & Crafts and thought they were super cute. I will warn you though the coins I used were not chocolate and several people tried to eat them. If I made these again, I would definitely look for the chocolate coins!
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, Irish cream, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour lined cupcake pans.
Bake at 350 degrees F (175 degrees C) for 12-15 minutes (10 minutes for cupcake maker), or until toothpick inserted into center of cake comes out clean. Let cool completely before filling and frosting.
Use a cylinder shaped tube to cut a whole in the middle of each cupcake. I actually used the back of one of my frosting attachments because I don’t have the right tool to do this.
For the whipped cream, make sure your beater attachments and mixing bowl are ice cold. I put them in the freezer for several hours. Whip all of the ingredients until it thickens and forms soft peaks.
Use a spoon to fill the cupcakes with the cream. Replug the holes with the cake cutouts.
For the buttercream, beat all ingredients together until smooth. Spoon into a piping bag and swirl onto cupcakes. Decorate as desired. These are so moist and delicious. Definitely one of my favorite cupcake flavors.
ERIN GO BRAGH!!!