Double Chocolate Espresso Cupcakes |
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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 12 |
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Take a plain chocolate cupcake and put an Irish spin on it! Chocolate, espresso & Bailey's Irish Cream liqueur makes your St. Patty's Day party more fun (or ANY party, for that matter!!) :-) Ingredients:
cupcakes |
6 tbsp cocoa powder |
3/4 cup all purpose flour |
1/4 cup sugar |
1/2 cup brown sugar |
3/4 tsp baking soda |
1/4 tsp salt |
1 egg |
1/3 cup double espresso, cooled |
1/2 cup buttermilk |
2 tbsp vegetable oil |
1 tsp vanilla extract |
garnish: raspberries or strawberries, grated dark chocolate, mint leaves |
irish cream frosting |
6 tablespoons (3/4 stick) unsalted butter, room temperature |
6 ounces mascarpone cheese (cream cheese may be substituted), room temperature |
+/- 13/4 cups confectioner’s sugar, sifted (may need a little more or less) |
2 tablespoons irish cream liqueur |
1-2 tablespoons grated dark chocolate |
Directions:
1. For cupcakes:
2. Preheat oven to 350F. Place 12 muffin liners in a muffin pan.
3. In a large bowl, sift together cocoa, flour, sugars, baking soda and salt.
4. In a medium bowl, whisk together espresso, buttermilk, egg, vegetable oil and vanilla extract. Pour the espresso mixture into the flour mixture and stir to combine. Evenly distribute batter into prepared cups.
5. ** Bake at 350F for 15-19 minutes, or until a tester comes out clean.
6. After 5 minutes of cooling on or in the pan, remove to a wire rack to cool completely.
7. For Irish Cream Frosting:
8. Using a hand mixer, beat butter and cheese until light and fluffy. Add sugar and continue beating until smooth, then drizzle in Irish Cream and grated chocolate - blend until smooth. Adjust sugar and cream to desired consistency for spreading. This frosting keeps for several days ahead when stored tightly covered in the refrigerator. Bring to room temperature before frosting the cupcakes. Makes about 21/2 cups.
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