Coffee Frosted Irish Cream Cupcakes

Recipe by tiffany42457
READY IN: 1hr 5mins
SERVES: 17-20




  • Preheat oven to 325 degrees.
  • 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.
  • 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.
  • 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.