Coffee Frosted Irish Cream Cupcakes |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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The perfect cupcake for grown ups. Prep and cooking times approximated, it really depends how distracted I get while waiting for the cupcakes to cool :). Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package cook and serve chocolate pudding mix (3.4 oz) |
3 eggs |
3/4 cup irish cream |
1/3 cup vegetable oil |
1 teaspoon vanilla extract |
1/2 cup unsalted butter (softened) |
2 cups powdered sugar |
2 tablespoons irish cream |
1/2 teaspoon vanilla |
2 teaspoons milk |
1/2 cup unsalted butter (softened) |
3 3/4 cups powdered sugar |
1 tablespoon milk |
3 tablespoons coffee (instant coffee via by starbucks works well) |
Directions:
1. Preheat oven to 325 degrees.
2. CUPCAKES.
3. Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
4. Mix together wet cupcake ingredients
5. Combine wet and dry ingredients.
6. Using paper lined cupcake pan, fill liners 2/3 full.
7. Bake for 20-25 minutes.
8. When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
9. FILLING.
10. Beat butter until fluffy.
11. Add sugar, irish cream, vanilla, and milk.
12. Beat until uniform.
13. Cut x markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
14. Place filling in patry bag with metal tip (round or star tips work best).
15. Fill inside of cupcake until filling level with top of cupcake.
16. FROSTING.
17. Beat butter until fluffy.
18. Slowly add remainig frosting ingredients.
19. 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.
20. Once mixed frost cupcakes.
21. Optional: Dust with coco powder and top with chocolate covered espresso bean.
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