These Irish Cream Cupcakes were a request from my husband. I was hesitant to make them at first, just because I was not sure if I would like them. I decided to give them a shot for a St. Patrick’s Day party, and I was absolutely floored by how creamy and flavorful they were! The chocolate paired with the espresso and Irish cream flavors all came together so perfectly. I am not even an espresso fan, and I could eat the espresso buttercream filling all day.
Speaking of buttercream, this was my first time making Swiss Meringue Buttercream. I began by making my Swiss Meringue Frosting. Then I started cutting up the butter needed to make it a buttercream, and I slowly started adding it to the meringue. Half way through, my beautiful stiff, glossy peaks had deflated and the frosting looked like a big lumpy mess. I about had a mini heart attack in that very moment. I wanted to tell you my experience, because this might happen to you while you are making this buttercream. DON’T PANIC! When all the butter is in the frosting, turn that mixer on high and it will get nice and creamy very quickly.