• 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
  • FILLING:
  • 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!

Directions:

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!!!

 

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