So I made some Guinness cupcakes with Baileys and got a request to do a Jameson frosting so I did some research and realized there is nothing out there. So I put together my own. I prefer chocolate but I can see those who prefer vanilla or coffee to prefer this! I doubled this to make more for my friends and family. This recipe yields ~24 cupcakes.
Batter Ingredients:
3/4 cup butter
1/2 cup sugar
3 eggs
2 cups + 1 tbsp. flour
1 tsp. salt
1 tbsp. instant coffe
1/2 cup brewed strong coffee
1/4 cup + 2 tbsp. milk
Bailey's Chocolate Filling:
1 1/4 cup heavy cream
1 bag of Ghirardelli semi-sweet chocolate chips
4 tbsp. Baileys
Jameson Frosting:
1 1/2 sticks of butter, softened
4 1/2 cups powdered sugar
4 tbsp. Jameson
Directions:
Preheat oven to 350 degrees. In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating until together. Set aside. Whisk flour, baking powder, salt & grounds together in a smaller bowl. Set aside. Mix coffee & milk together in a third bowl. Gradually add flour mix and milk mix to the butter mix, alternatively. Divide batter into cupcake trays at 2/3 full. Bake for about 20-23 minutes. (This batter smelled so amazing I wanted to eat the whole bowl and that never happens to me!)
Meanwhile make the Baileys filling. Add 1 bag of chocolate chips in a heat proof bowl. Heat 1 1/4 cup of heavy cream until just before boiling. Pour the cream over the chocolate chips. Stir until melted. If need be, throw into the microwave for 30 seconds and stir again. Once blended, slowly add Bailey's cream and stir until blended. Set aside.
Put 1 1/2 sticks of softened butter in a bowl. Add 4 1/2 cups of powdered sugar slowly, adding until just thicker than spreadable amount. Add Jameson so that the frosting is smooth and spreadable.
After cupcakes have cooled, cut a hole in the middle with a pairing knife. Add the Bailey's filling. Then frost each cupcake with the Jameson frosting. Top however you like if you feel inspires too! :)
Eat and Enjoy!!
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