AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateA good cupcake recipe is like a four leaf clover... hard to find and lucky to have. So put this one in your pocket and save it with all your other treasures.
Top it with my Irish Cream Espresso Buttercream and you've got gold!
Preheat oven to 325°
Line cupcake pan with cupcake liners.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/3 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/3 cup of coffee, and 1/3 cup of Irish Cream Liqueur (such as Bailey's) and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate, and 2 tablespoons espresso powder (not instant coffee).
Slowly stir in 4 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.
Re-beat occasionally to maintain a smooth texture.
Pipe onto each cooled cupcake.
Top with St. Patrick's Day sprinkles.
Chill cupcakes in fridge until frosting is firm, about 1 hour.
Ingredients
Directions
Preheat oven to 325°
Line cupcake pan with cupcake liners.
In a small saucepan add 1″ of water and bring to a gentle simmer. Place a heat-safe bowl on top of the pot making sure the bottom of the bowl doesn’t touch the water. Add 2 ounces of chopped bittersweet chocolate to the bowl and stir occasionally until melted. Remove from heat and let cool slightly.
Whisk in 3/4 cup of canola oil and 1 cup of sugar until smooth and then add 1 large egg.
In a separate bowl sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of baking soda, and 3/4 teaspoon of salt.
Add half of the dry ingredients to the chocolate mixture along with 1/3 cup of brewed coffee and 1/2 cup of buttermilk; whisk until smooth. Add remaining dry ingredients, another 1/2 cup of buttermilk, and 1/3 cup of coffee, and 1/3 cup of Irish Cream Liqueur (such as Bailey's) and continue whisking until smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from pan. Cool completely.
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 Minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate, and 2 tablespoons espresso powder (not instant coffee).
Slowly stir in 4 tablespoons of Irish Cream Liqueur, scraping the sides to incorporate.
Re-beat occasionally to maintain a smooth texture.
Pipe onto each cooled cupcake.
Top with St. Patrick's Day sprinkles.
Chill cupcakes in fridge until frosting is firm, about 1 hour.