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.
Grab a cup of coffee and enjoy one of these cupcakes on St. Patrick’s Day this year!
Ingredients
- 1 1/2 cups cake flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3/4 cup brewed black coffee
- 1/3 cup Irish Cream liqueur
- 3 large egg whites
- 3/4 cup sugar
- 1/2 tablespoon vanilla extract
- 1 1/2 cups unsalted butter, room temperature
- dash of salt
- 1 cup swiss meringue buttercream
- 1/2 teaspoon espresso powder
Instructions
- Preheat the oven to 350° F and line 12 muffin cups with paper liners.
- Sift together the flour, cocoa powder, salt, baking powder, baking soda in a separate bowl.
- Cream together the sugar and butter.
- Add eggs into sugar and butter mixture one at a time until all of them are fully incorporated.
- Combine the coffee, Irish Cream liqueur, and vanilla extract.
- Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Keep the mixture at the lowest speed, and mix each time just until the ingredients are combined. Once everything has been added, scrape the side of the bowl and paddle one more time, and stir just until batter is smooth.
- Fill the cupcake liners three quarters full. Bake for 15-18 minutes until cupcakes are baked all the way through. Let cupcakes cool in the pan for five minutes, and then move over to a cooling rack.
- Put the egg whites and sugar in a heatproof bowl of a stand mixer. Set the bowl over a saucepan with simmering water. Make sure that the bottom of the bowl does not touch the water.
- Hold the bowl with an oven mitt in one and and constantly whisk the egg white mixture until the sugar is dissolved and the whites are warm to the touch. This should take about 4 minutes.
- Transfer the bowl to the mixer and beat the mixture using the whisk attachment. Start on a low speed, and increase to a high speed until stiff, glossy peaks form. This will take 5 -7 minutes. Add the vanilla extract and whisk just to blend.
- With the mixer on a low speed, add the butter a couple of tablespoons at a time. The meringue will start to deflate and may look curdled. Keep adding the butter until all of it has been incorporated into the meringue. Add the salt and turn the speed to medium and mix until smooth and creamy.
- Remove one cup of the buttercream and reserve for the Espresso Buttercream Filling.
- Add 2 tablespoons of Irish Cream Liqueur to the remaining 2 cups of buttercream. Whisk until incorporated. Add more to taste if you prefer.
- Take the one cup of Swiss Meringue Buttercream that you reserved earlier, and mix in the espresso powder.
- Core the cupcakes and fill them with the Espresso Buttercream Filling.
- Pipe on the Swiss Meringue Irish Cream Buttercream on top of all of the cupcakes.
- Lightly dust the top of the cupcakes with espresso powder.
Cupcake recipe inspired by King Arthur Flour. Swiss Meringue Frosting recipe is inspired by Jennifer Shea from Trophy Cupcakes.
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