Coffee Frosted Irish Cream Cupcakes
photo by tiffany42457
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
17
ingredients
-
Cupcakes
- 517.37 g package yellow cake mix
- 96.38 g package cook and serve chocolate pudding mix (3.4 oz)
- 3 eggs
- 177.44 ml irish cream
- 78.78 ml vegetable oil
- 4.92 ml vanilla extract
-
Irish Cream filling or frosting
- 118.29 ml unsalted butter (softened)
- 473.18 ml powdered sugar
- 29.58 ml irish cream
- 2.46 ml vanilla
- 9.85 ml milk
-
Coffee frosting
- 118.29 ml unsalted butter (softened)
- 887.21 ml powdered sugar
- 14.79 ml milk
- 44.37 ml coffee (instant coffee VIA by starbucks works well)
directions
- Preheat oven to 325 degrees.
- CUPCAKES.
- Mix together cake and pudding mix,(sifting ingredients together if you have a sifter).
- Mix together wet cupcake ingredients
- Combine wet and dry ingredients.
- Using paper lined cupcake pan, fill liners 2/3 full.
- Bake for 20-25 minutes.
- When cupcakes are done remove to cooling rack and allow to cool completely before next steps.
- FILLING.
- Beat butter until fluffy.
- Add sugar, irish cream, vanilla, and milk.
- Beat until uniform.
- Cut "x" markes into the top of the cooled cupcakes with a knife (about 1 inch deep).
- Place filling in patry bag with metal tip (round or star tips work best).
- Fill inside of cupcake until filling level with top of cupcake.
- FROSTING.
- Beat butter until fluffy.
- Slowly add remainig frosting ingredients.
- I like to take the VIA and add it directly to tbsp of water, and make super strong coffee directly in tbsp then add it to mixture. I usually mix well after each addition of coffee and taste test to make sure the coffee flavor isn't too strong or too weak.
- Once mixed frost cupcakes.
- Optional: Dust with coco powder and top with chocolate covered espresso bean.
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