Our lovely, oh-so-dear friend Sandy, of Firefly Confections is sharing 2 of the best ways to celebrate St.Patty’s Day tomorrow — make cupcakes & buttercream! Today, she is sharing 2 exclusive recipes with us! Seriously, they are delish. We are literally drooling!
Irish Coffee Cupcakes
You can use your favorite Chocolate Cake recipe, I used this recipe from My Baking Addiction (and only slightly modified):
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, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 tablespoon Kahlua
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules
- Preheat the oven to 350 degrees F. Spray Coffee Mugs with baking spray (Pam with Flour). Or line muffin tins with paper liners
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and Kahlua. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins. For coffee mugs, fill about 2/3rd full
5. Bake for 18-22 minutes, or until a cake tester comes out clean. Larger coffee mugs may take longer, so test after 18 minutes – if the toothpick comes out wet, bake for an additional 5 minutes and test again. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.
6. When completely cool, brush the tops of cupcakes with Kahlua.
Baileys Italian Meringue Buttercream
(just an FYI, you may need to make a double batch):
Scant 2/3 cup plus 3 tablespoons sugar
¼ cup water
4 large egg whites, at room temperature
½ teaspoon cream of tartar
1 ½ cups (3 sticks) unsalted butter, at room temperature, cut into small pieces
- Place 2/3 cup sugar and the water in a small pot. Stir to wet sugar. Bring to a boil over medium-high heat, swirling pan occasionally. Dip a pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Turn down heat to simmer gently.
- Place the egg whites in a clean, grease-free mixing bowl. Using balloon whip attachment to standing mixer, whip until frothy on low speed.
- Add cream of tartar and turn speed up to medium high.
- When soft peaks form, gradually add remaining 3 tablespoons sugar. Continue whipping until stiff, glossy peaks form.
- Bring the sugar-water mixture to a rapid boil and cook until it reaches 248° to 250°.
- Pour a thin, steady stream over meringue, without pouring any on the rotating whip or the sides of the bowl.
- Whip meringue on high speed until cool. When the bowl is no longer warm, stop the machine and touch the surface of the meringue with your finger to check that it is cooled.
- With mixer on medium speed, add the butter a couple of tablespoons at a time. Keep beating until the buttercream is completely smooth.
- Slowly add ¼ cup of Baileys Irish Cream and continue to whip until smooth.
- Pipe on top of cupcakes and garnish with caramel drizzle and a chocolate covered coffee bean.