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St. Patrick's Day: Irish Coffee Cupcakes in a Cup

Source of Recipe


Dede Wilson



List of Ingredients



• 1½ cups flour
  
• 1½ tsp baking powder
  
• ¼ tsp salt
  
• ½ cup (1 stick) unsalted butter at room temperature, cut into small pieces
  
• ¾ cup granulated sugar
  
• 1½ tsp vanilla
  
• 2 large eggs
  
• ½ cup milk, at room temperature
  
• .
  
• -- Assembly and Topping --
  
• 1/3 cup Bailey's Irish Cream liqueur
  
• 2 tsp instant espresso powder
  
• 1½ cups whipping cream
  
• 3 Tbsp confectioners' sugar
  
• ¼ tsp vanilla
  
• 12 chocolate-covered espresso beans, optional
  






Instructions



1. Heat oven to 350° F.
   
   
2. Whisk together the flour, baking powder, and salt in a small bowl; set aside. Beat butter in a large bowl with a mixer on medium-high, until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Beat in vanilla. Beat in eggs, one at a time. Beat in the flour mixture in four additions alternating with the milk and ending with the flour mixture, until smooth.
   
   
3. Divide batter evenly in a cupcake pan. Bake until a toothpick inserted in the center shows a few moist crumbs, about 18 minutes. Cool pan on rack 5 minutes; remove cupcakes to a rack to cool completely.
   
   
4. Press each cupcake into the bottom of a glass mug. Pierce each cupcake several times with a bamboo skewer or toothpick. Whisk together liqueur and espresso powder until the espresso dissolves (heating on low heat if necessary to dissolve the coffee). Brush liqueur over each cake.
   
   
5. For topping, beat cream in a large, chilled bowl with a mixer on medium-high, until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Pipe a large swirl of whipped cream on top of each cupcake, using a pastry bag, or spoon it on. Top with a chocolate-covered espresso bean, if desired. Serve with a spoon.
   
   Makes 12 cupcakes.
   
   
   
   Dede Wilson, author of "A Baker's Field Guide to Cupcakes," created this cake in a cup.