March 17, 2010 by BettyCupcakes
I’m not sure if we’ve covered this yet, but I’m not Irish. In fact, I’m not sure what I am at all. Does Texan count? The only thing my grandmother told me was the I am 1/64 Cherokee Indian. While this doesn’t guarantee me a spot on the reservation, it is a nifty fact!
On this, the greenest & drunkest of all days, I think it’s fair to say that everyone has a bit of the Blarney in them. And after you eat one of these naughty little cuppies, you’ll have a bit of booze in you, too.
Kahlua liquor amps up the coffee flavor in these cupcakes and the whiskey gives them some authentic Irish flair.
You can pretend the whiskey is authentic and Bushmills, but I’m not much for the hard stuff. This is leftover from Thanksgiving- Uncle Jim’s drink of choice. I posed them next to the Leg Lamp (name that movie!) nightlight- it added to the ambiance.
Bake 20-25 minutes. You want a toothpick to come out clean and the tops to spring back when you touch them. Combine 1 tablespoon Kahlua and 1 tablespoon whiskey in a bowl and brush onto the tops of each baked cupcake while they’re still warm. You want them to be nice and liquored up.
While the cupcakes are cooling, start the frosting. Dump the softened butter, powdered sugar, whiskey, and Kahlua into the Kitchen-Aid. Start the mixer on low and then ramp it up and really get it going on high.
Frost the cupcakes generously. I tried to decorate mine with chocolate covered espresso beans, but neither the local Starbucks or specialty foods store had them- what’s up with that?? I settled for chocolate covered cacao nibs. Also delicious.
One last confession: these are hands down the best baked treats I’ve EVER made.
Irish Coffee Cupcakes
adapted from The Pioneer Woman’s Coffee Cake recipe
2 cups flour
1 cup white sugar
1 cup brown sugar
1/4 tsp salt
1/2 lb butter (2 sticks)
3/4 cup coffee
1 oz. Kahlua
1 oz. whiskey
1/2 cup buttermilk
1 tsp baking soda
2 tsp vanilla
Preheat oven to 350. Line a cupcake tin.
In a large mixing bowl, whisk the flour, sugars, and salt. Set aside.
Melt butter over low heat. Once it’s melted, add the coffee, Kahlua, & whiskey. Stir to combine.
In a glass measuring cup, whisk the buttermilk, eggs, baking soda, and vanilla.
Add the coffee/butter mixture to the flour and gently stir to cool the butter. Then, add the buttermilk mixture to the bowl and stir gently until it’s completely combined.
Using a 1/3 cup measure, fill each cupcake liner with batter until it’s almost full.
Bake 20-25 minutes until a toothpick comes out clean and top springs back when pressed.
While still warm, brush the tops with 1 tablespoon whiskey and 1 tablespoon Kahlua.
Boozy Buttercream Frosting
3/4 cup butter (1 1/2 sticks), softened
1 lb powdered sugar
1/4 tsp salt
2 tbsp whiskey
2 tbsp Kahlua
In a Kitchen Aid mixer, dump all ingredients. Start the mixer on low until the butter is incorporated and then ramp it up to medium high. Mix until fluffy.