Coffee Cupcakes with Baileys filling & Jameson frosting

St. Patrick's Day cupcakes - Part Deux! 

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!!

St. Patrick's Day Cupcakes!

Guinness Cupcakes with Kahlua Chocolate Filling & Bailey's Cream Frosting

Guinness Chocolate Cupcakes: 

1 cup Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups flour 
 2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
2/3 cup sour cream

Preheat oven to 350°F.

Bring 1 cup Guinness and 1 cup butter to simmer in medium saucepan over medium heat. Add cocoa and whisk until smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness mixture to egg mixture and beat until blended. Add flour mixture and beat on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 of the way. Bake center comes out clean, about 17 minutes. Cool cupcakes on a rack completely.

Kahlua Filling:

8 ounces dark chocolate
2/3 cup plus 2 tablespoons heavy cream
2 tablespoons butter, room temperature
1 – 2 teaspoons Kahlua (optional)

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering (not boiling) and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not completely melted the chocolate, you can microwave for about 20 seconds). Add the butter and Kahlua and stir until combined. The easiest way I found to insert the filling is with a pastry bag and tip.

Bailey's Frosting:

3 to 4 cups powdered sugar, sifted
1/2 cup (1 stick) unsalted butter, at room temperatue
4 – 5 tablespoons Irish Cream (can use milk)

Make the frosting: Whip the butter in the bowl of a mixer for several minutes until the butter is light and fluffy. Slowly add the powdered sugar and blend until consistency is spreadable. Stir in 4-5 tablespoons of Baileys (or milk)

HAPPY ST. PATRICK'S DAY!