Sunday, February 24, 2013

Chocolate irish cream cupcakes with coffee buttercream

To celebrate J's first episode of Nightdesk I made him what turned out to be my second fave cupcakes ever. Insanely good and so simple. And don't judge by the use of a mix...they are decadent...the icing is the clincher. Don't skip it- puts them over the top to perfect.

1 package super moist yellow cake
1 small package chocolate pudding mix
3 eggs
3/4 cup Irish cream
1/3 cup vegetable oil
1/4 c evaporated milk
1 teaspoon vanilla

Preheat oven to 325 degrees.
Sift together cake and pudding mix. Mix wet ingredients until eggs are fluffy. Add in dry ingredients and mix on medium 2 minutes until smooth. Mixture will be somewhat thick...don't worry. Line a cupcake pan with liners. Fill liners ~ 2/3 full of cupcake mixture. You should get 21 or 22 cupcakes.
Bake for 20-25 minutes or until toothpick inserted in the middle of cupcakes comes out clean. It is hard to tell when they are done. Try not to overbake them.

Cool completely. Frost with coffee buttercream. Devour.

Coffee Buttercream

1 1/2c unsalted butter, room temp.
3 c icing sugar ( plus a few T at the end to adjust texture)
1 1/2 T instant coffee powder
1 1/2 T warm water
1 1/2 T vanilla
3 T baileys
1 T milk

Whip butter a few minutes until fluffy. Whip in sugar 1 c at a time and mix a few min. Slowly add in flavour in in small portions until combined. Adjust sugar if it needs a bit more.
This is the best icing I've had in a while. I'm not really into icing, but this totally makes the cupcakes. Do not skimp out on the'll thank me :)