Irish Espresso Cupcakes

If you love Irish coffee, this is the cupcake for you. The cupcake is full of coffee flavor, and the icing has hints of whiskey. Put together, it’s like eating an Irish coffee. For a non-alcoholic version, use vanilla buttercream instead.

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2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup espresso, cooled
1 cup sugar
1/2 cup 2% milk
2 eggs
1/3 cup vegetable oil

Ingredients – Whiskey Buttercream
1 3/4 cups confectioner’s sugar
1/4 cup unsalted butter, room temperature
1/8 cup whisky
1/4 teaspoon vanilla extract
3/4 cups melted white chocolate, cooled

Preheat your oven to 350°F and line your muffin pan with paper liners. Start by preparing the buttercream. Fit a stand mixer with a paddle attachment and beat the butter until light and fluffy. Sift in the confectioner’s sugar and beat until well blended. Add the whisky, vanilla extract, and melted chocolate. Transfer to a piping bag fitted with a star tip.

To make the cupcakes, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a separate bowl, beat the eggs until frothy. Add the sugar and beat for an additional 5 minutes. Add the vanilla extract, oil, milk, and espresso and mix until well blended.

Make a well into the flour and pour the egg mixture in the center. Using a spatula, fold in the flour until just combined. Do not overmix. Using a tablespoon measure, fill each cup to 3/4 full. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cupcakes to cool completely on a wire rack before frosting. To frost, let the piping bag rest on the cupcake, and while squeezing, pull up to create a star button. Repeat until the entire top is covered.

Makes 24 cupcakes.

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