This year, I'll be in Chicago for the weekend. Nathan is still going, so I made him a St Patty's day cupcake to help everyone celebrate. The Irish Coffee Cupcake is made with the same basic principles as an Irish Coffee. Coffee and whiskey in the batter with the "cream" floating on top as frosting. I also make these with brown sugar as a true Irish Coffee needs the brown sugar to help the cream float.
Irish Coffee Cupcake
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup brown sugar
1/2 cup vegetable oil
2 large eggs
4 tsp instant coffee granules
1/3 cup buttermilk
1/3 cup whiskey
2 Tbsp hot water
Preheat oven to 350
In one bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a small measuring cup, mix together the hot water and coffee granules. Set aside. Mix together remainder of the ingredients. Stir in the coffee.
In small batches, mix the dry ingredients into the wet ingredients.
Fill muffin liners 3/4 full and bake about 15 minutes or until a toothpick inserted to the center comes out clean.
5-6 cups powdered sugar
1 cup (2 sticks) softened unsalted butter
2 Tbsp Irish cream
Using an electric mixer, cream the butter and Irish cream. Slowly incorporate the powdered sugar. Let the mixer beat the frosting until it is an airy consistency.
I always use a zip lock bag with a corner cut out to pipe my frosting. Make sure the cupcakes have completely cooled before you frost them or it will melt your frosting.